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Crock Pot Beef Round Braised With Tomato & Herbs

Crock Pot Beef Round Braised With Tomato & Herbs created by Annacia

Based on a recipe from Sunset's Crockery Cookbook. It recommends, "Serve thick slices of this moist, tender roast and its herb-seasoned tomato sauce with pasta tubes or twists, such as penne or rotelle." I think this is good family fare.

Ready In:
8hrs 20mins
Serves:
Units:

ingredients

directions

  • Sprinkle pepper on all sides of beef.
  • Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
  • Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
  • In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
  • Place beef on top of onion mixture.
  • Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
  • Lift beef to a warm platter and keep warm.
  • Skim and discard fat from sauce, if necessary.
  • To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
  • Serve remaining sauce separately.
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RECIPE MADE WITH LOVE BY

@mersaydees
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@mersaydees
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"Based on a recipe from Sunset's Crockery Cookbook. It recommends, "Serve thick slices of this moist, tender roast and its herb-seasoned tomato sauce with pasta tubes or twists, such as penne or rotelle." I think this is good family fare."
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  1. karenh_2013
    Made this in a large slow cooker with some modifications -- substituted mushrooms (which I love and had on hand) for carrots (didn't have any) and left out the Worcestershire sauce and the dry red wine (didn't have either). I wanted this for lunch instead of dinner so I cooked it on high for about 4 hours, then added half a package of egg noodles (6 dry oz. I think) and cooked for another half an hour. The sauce was delicious and tasted great with the egg noodles, but the meat was a bit over-cooked (I would not call it tender in the least). Even the meat still tasted OK (although I tend to like rare beef so was bummed that this was a bit tough), and I'm giving it 4 stars because it doesn't seem fair to rate it down with my modifications! I will definitely try this recipe again but will cook it on low for 6-7 hours; I'll also probably cut up the beef before cooking it (more like a stew). Will definitely add the egg noodles again, and likely many more veggies.
    Reply
  2. karenh_2013
    Made this in a large slow cooker with some modifications -- substituted mushrooms (which I love and had on hand) for carrots (didn't have any) and left out the Worcestershire sauce and the dry red wine (didn't have either). I wanted this for lunch instead of dinner so I cooked it on high for about 4 hours, then added half a package of egg noodles (6 dry oz. I think) and cooked for another half an hour. The sauce was delicious and tasted great with the egg noodles, but the meat was a bit over-cooked (I would not call it tender in the least). Even the meat still tasted OK (although I tend to like rare beef so was bummed that this was a bit tough), and I'm giving it 4 stars because it doesn't seem fair to rate it down with my modifications! I will definitely try this recipe again but will cook it on low for 6-7 hours; I'll also probably cut up the beef before cooking it (more like a stew). Will definitely add the egg noodles again, and likely many more veggies.
    Reply
  3. Annacia
    Crock Pot Beef Round Braised With Tomato & Herbs Created by Annacia
    Reply
  4. Annacia
    You just have to love the crock pot a tough cut of meat comes out tender and in this case it even flaked with a fork. We both thought that the Worcestershire was a bit heavy for our tastes but overall we really enjoyed this. Served with garlic rice and green peas it was a very good family meal with no great fuss. I had thicker cut round steaks and used those in place of a roast and at 6 hrs it was lovely.
    Reply
  5. Chef1MOM-Connie
    Crock Pot Beef Round Braised With Tomato & Herb By mersaydees <br/>This lovely recipe is very similar to a recipe I have made since I learned to cook. However, I don%u2019t usually use canned tomato sauce so thought I would give this a try and I am glad I did. It makes it so much easier than cutting and pureeing my own or thawing what I froze from the summer harvest. What a great go to recipe in a flash when your morning is busy and you want a hearty warm me up dinner. I threw everything in the crock without braising first as my roast was frozen. I added an additional 45 min cooking time so it cooked for 9 hours and 15 min to make it a medium rare to medium cook. I also added in additional carrots so the veggie was prepped and I did not need additional veggies for dinner. PP would be to add more garlic and pepper but it may be that I did not braise the meat first so will do that next time.Served this over mashed taters and used the gravy from the roast over top. This is a keeper .<br/>Thank you. Made for AUS/NZ Swap 47
    Reply
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