Post by JJ Judkins on Feb 18, 2006 22:03:11 GMT -6
* Exported from MasterCook *
CROCK POT ROAST #5
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Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons extra-virgin olive oil
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
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 slow cooker 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.
Description:
"Hope you like it as much as I did. Gracie from NY asked for a recipe for her roast. I made this one that I got from Sandra Lee's Semi-Homemade, & it was soooooo good!"
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Per Serving (excluding unknown items): 369 Calories; 27g Fat (64.3% calories from fat); 3g Protein; 31g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 98mg Sodium. Exchanges: 5 1/2 Vegetable; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0