Yesterday, the Chef was busy all day, and company was coming for dinner, so I was left in charge of dinner. Fortunately, there was a good-sized blade roast in the freezer, and vegetables in the fridge, so it was easy to put something together.
This beef dish took a few minutes to prepare in the morning, then simmered all day, until dinnertime. The roast almost fell apart, when I tried to slice it, so we had small pieces on the serving platter, rather than thin, elegant slices.
I served it with mashed potatoes, and we ladled the sauce over the meat and potatoes. Delicious! You can see a couple of pictures, below the recipe.
Slow Cooker Beef With Tomato Wine Sauce
- 1 beef blade roast – 2-1/2 to 3 pounds
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 to 2 tbsp cooking oil
- 1 small onion, diced
- 2 cups baby carrots
- 1 stalk celery, thinly sliced
- 1 bay leaf
- 14 oz can of tomato sauce
- 1/4 cup red wine or beef broth
- In a shallow bowl, mix the flour, salt and pepper, then dredge the beef on all sides, to coat lightly.
- In a large frying pan, on medium-high, add 1 tbsp of the oil, and cook the onions, carrots, and celery, stirring frequently, for about 5 minutes, until slightly browned. Put the vegetables into the slow cooker.
- Add more oil to the frying pan, if necessary, then brown the roast on all sides, in the oil.
- Add beef to slow cooker, on top of vegetables
- Add the bay leaf, tomato sauce and wine
- Cover, and cook on high for 5-6 hours, or on low for 10-12 hours.
- Remove beef and vegetables to serving platter, and slice the beef.
Note: If the sauce is too thin, stir in 1/4 cup of mashed potatoes, or other thickener.
Serve with mashed potatoes and the tomato-wine sauce.
Makes 6 servings.
Browning the Beef and vegetables
Into the Slow Cooker
This recipe was inspired by "Roast with Tomato-Wine Gravy" in Biggest Book of Slow Cooker Recipes (Better Homes & Gardens).