Shelly's Recipe

BEEF ROAST WITH TOMATO MADEIRA SAUCE - Crock Pot

Category: Roasts/Tenderloin - Beef

2 tbsp extra-virgin olive oil
3 lbs 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 tsp minced garlic
1 1/2 cups frozen pearl onions
1 cup frozen carrot slices

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.

In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.

To a crock pot add the onions and carrots. Add the browned roast and any accumulated juices. Pour the sauce mixture over the top of roast. Cover and cook on low setting for 8 hours. Serves 6