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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 12 |
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We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals, relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced. Ingredients:
1 beef rump roast or bottom round roast (3-1/2 to 4 pounds) |
1 tablespoon vegetable oil |
1 teaspoon pepper |
2 medium carrots, grated |
1 medium onion, thinly sliced |
2 garlic cloves, minced |
1 can (8 ounces) tomato sauce |
1/4 cup red wine or beef broth |
1 tablespoon worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon each dried basil, marjoram, oregano and thyme |
3 tablespoons cornstarch |
3 tablespoons cold water |
Directions:
1. Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
2. Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef. Yield: 12-14 servings.
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