Italian-Style Roast Beef
Heather Palmer
From: Kathy Weber
ingredients
- 2 1/2 lb eye-round roast
- 1 tsp salt
- 1/2 tsp pepper
- 2 onions, sliced
- 1/2 lb fresh white mushrooms, sliced
- 4 garlic cloves, minced
- 28 oz can chopped Italian-style peeled tomatoes with basil
- 1/2 cup dry red wine
directions
- 1
Sprinkle beef with 1/2 tsp salt and 1/4 tsp pepper.
- 2
Place in skillet with 1 tsp olive oil and cook for 6 mins over med-high heat, turning frequently until browned.
- 3
Place beef in slow cooker.
- 4
Add onions, mushrooms and garlic to the greased skillet and cook 6-7 mins, stirring occasionally until brown and softened.
- 5
Add tomatoes, wine and remaining salt and pepper, and cook 5-6 mins until thickened.
- 6
Pour tomato mixture over beef. Cover and cook 4-5 hrs on high or 8-10 hrs on low, until beef is fork-tender.
- 7
Transfer beef to cutting board and keep warm.
- 8
Bring sauce to a boil, stirring occasionally for 15-18 mins, until sauce is thickened.
- 9
Slice beef and serve with sauce.
Source: Heather Palmer
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