Beef Roast with Tomato Madeira Sauce
Brittney Stapel
ingredients
- 2 tablespoons EVOO
- 3 pounds beef rump roast, rinsed and patted dry
- Salt and pepper
- 1 1/2 cups roasted garlic and herb tomato sauce
- 3/4 cup Madeira wine
- 1 teaspoon minced garlic
- 1 1/2 cups frozen pearl onions
- 1 cup frozen carrot slices
directions
- 1
Heat the olive oil in a large frying pan on medium high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate, and set aside.
- 2
In a medium bowl, combine the tomato saucem, Madeira, and garlic. Set aside.
- 3
To a slow cooker add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of the roast. Cover and cook on low setting for 8 hours.
Source: SandraLee
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