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[3]Slower Cooker Pot Roast in a Rich Tomato Sauce
I’ll make a slow cooked beef dinner on average once a month during the cold, winter months. I love the aroma that can be smelled from every room in the house. I especially love the way the house smells when you walk from the cold outside – it’s like you’re greeted with a warm hug.
The last time I used the slow cooker was this meal. I was looking for a ragu-style sauce but what I got was even better!
When I serve this we go with mashed potatoes but you could totally go with boiled potatoes or buttered egg noodles. Definitely check this dish out, you won’t be disappointed.
Originally Posted on 15 February, 2022!
Heat a large pan over medium high heat and add the butter.
Once the butter has melted, sear the meat on all sides for about 2 minutes each, seasoning each side well with salt and pepper as you sear.
Add the celery, carrots, onion, garlic and bay leaves to the crockpot.
Add in the canned tomatoes.
Place the seared meat on top of the vegetables mixture.
Return the frying pan to the stove and add the beef stock; bring the stock to a boil.
Pour the boiling stock into the crockpot.
Add in the 1/2 tsp salt and 1/4 tsp pepper.
Set the slow cooker to low and then cover with the lid.
Let the roast cook between 8-10 hours.
Once the peas are hot, you’re ready to serve with your favourite mashed potatoes; I went with my:
Buttermilk mashed potatoes [4].
Enjoy!
Melt-in-your-mouth, slow-cooked beef, simmered in a rich tomato sauce; this is the quintessential winter meal to warm you from the inside 🙂
Other Recipes You Might Like:
Old-Fashioned Beef Stew with Dumplings [5]
Classic Meatloaf with Mushrooms [6]
Slow Cooker Pepper Steak [7]
Print [2]
Slower Cooker Pot Roast in a Rich Tomato Sauce
- Total Time: 8 hours 10 minutes
- Yield: 6 - 8 1x
Description
Melt-in-your-mouth, slow-cooked beef, simmered in a rich tomato sauce; this is the quintessential winter meal to warm you from the inside 🙂
Ingredients
1 tbsp butter
2–4 kg (4-6lb) Sirloin Roast
1/2 tsp salt, plus more
1/4 tsp pepper, plus more
2 Celery stalks, cut in half
2 Medium carrots, peeled and cut in large chunks
1 Medium onion, peeled and quartered
3 Cloves of garlic, smashed
2 bay leaves
1 ½ Cup beef stock (or whatever you have on hand)
1 796 ml can of whole tomatoes or diced
1 Cup frozen peas
Instructions
Heat a large pan over medium high heat and add the butter.
Once the butter has melted, sear the meat on all sides for about 2 minutes each, seasoning each side well with salt and pepper as you sear.
Add the celery, carrots, onion, garlic and bay leaves to the crockpot.
Add in the canned tomatoes.
Place the seared meat on top of the vegetables mixture.
Return the frying pan to the stove and add the beef stock; bring the stock to a boil.
Pour the boiling stock into the crockpot.
Add in the 1/2 tsp salt and 1/4 tsp pepper.
Set the slow cooker to low and then cover with the lid.
Let the roast cook between 8-10 hours.
When there’s an hour left of cooking, remove meat and shred it with two forks.
Discard the bay leaves.
Use a blender or immersion blender on the veggies to make a rich sauce.
Return the beef to the slow cooker for the final hour.
Add in the frozen peas and season them with salt and pepper; mix well.
Once the peas are hot, you’re ready to serve with your favourite mashed potatoes; I went with my Buttermilk Mashed Potatoes [4].
Notes
- You can go with any mashed potato dish or side that you’d like 🙂
- Prep Time: 10 Minutes
- Cook Time: 8 Hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Find it online: https://lisagcooks.com/slower-cooker-pot-roast-in-a-rich-tomato-sauce/ [10]