| Level: | Intermediate |
| Total: | 8 hr 10 min |
| Prep: | 10 min |
| Cook: | 8 hr |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 541 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 48 g |
| Cholesterol | 170 mg |
| Sodium | 808 mg |
Reviews
Great change from using red wine.
Best Pot roast I ever made. I added the carrots the last 2 hours ..
I agree it was too sweet and the beef got a little dry.
This recipe is sooo good! I use fresh in place of frozen but other than that no other changes and the recipe was deemed a “keeper” by my family.
Everyone loved it. Easy to make.
Maderia is a sherry. Sherry is a sweet wine. Any dry red wine would have worked better.
YUMMY..but…I also doubled garlic, only added a handful of carrots, added small red potatoes, a celery stalk cut into 3 sections, a 2-inch end of a cucumber (with skin on, and 2 packets of mccormicks steak marinade (peppercorn and garlic and backyard brew,with the appropriate 2 packets of water. I later added a flour, scour cream and water to make a semi paste to thicken the gravey. Served over extra wide egg noodles. Family loved, loved loved it…A word of warning…the mccormicks marinades did have a kick to it. Use the plain steak one with the peppercorn and garlic if you don’t want that extra kick. Put this in my recipe box… :-
Easy and yummy.
This was delicious. I came across this while searching for a new way to cook a chuck roast, besides pot roast. Cooking is my passion and I am good at it—if I do say so myself. : ) My partner said I “out did myself” when she tasted it. I’m usually not crazy about Sandra Lee’s recipes because of the prepackaged/processed ingredients but I went for it. I modified a few things-chuck roast,fresh baby carrots, spanish onions chopped, marsala wine, triple the amount of garlic, regular tomato sauce & added fresh thyme & fresh rosemary to the crockpot. Also added a bit of lemon zest when it was all done-to freshing it up. Really good! I will make this again.
Very tasty. I used a chuck roast. Put in on in the morning. Came home at lunch and added carrots, onions, and potatoes. When I came home after work I added mushrooms. My wife loved it and thinks I’m an excellent cook.