Thursday, October 7, 2010
Crockpot Roast Beef with Mushrooms and Tomatoes
I’ve prepared one other crockpot/slow cooker beef recipe to share with you on Krista Kooks in the past. I haven’t really ever tried another recipe as the previous one was so delicious! I’ve made it a couple of times since that first post.
That being said, I wanted to bring you a gluten-free crockpot beef recipe. Jen (Beantown Baker) did a guest post on the Novice Chef with this terrific Roast Beef! As Jen mentions, this is an amazingly easy recipe to throw into the crockpot. I agree with Jen that more tomatoes should be added to this recipe. I’m constantly looking for recipes that use up some leftover wine, as well.
1 beef roast (about 4lbs)
3 cloves of garlic
1/2 cup red wine
12 button mushrooms
6 large cherry tomatoes (Krista Kooks suggests using more)
1/4 cup low sodium chicken broth
Salt and pepper to taste
Place meat in slow cooker (trim or remove any extra fat off the meat). Add mushrooms, garlic and tomatoes. Add salt and pepper. Add wine and chicken stock. Toss in the dried thyme. Cover and set on to LOW. Cook for at least 8 hours. Remove meat and vegetables and transfer sauce to pan. Bring sauce to a boil and reduce. Add 1 tbsp. cornstarch to 2 tbsp. Cold Water and mix in a bowl. Add mixture to sauce pan. Bring to a boil and let thicken. Carve meat , drizzle with sauce.