Monday, March 22, 2010

Slow Cooked Roast


2.5 lbs thick marbled steak
2 onions, sliced
1 can tomato paste
1 cup red wine

Spices: salt, garlic powder, paprika, chili powder, pepper, mixed seasoning

Heat the oil in the frying pan, and while that's heating up apply generous amount of spices on both sides of the steak. Brown the meat well on both sides on high heat to seal the juices. It is a good idea to cover it or it will spray all over your stove. When the meat looks like the picture below on both sides, transfer it to the crock pot.

In the same pan fry the onions until they become slightly soft. You may want to add more spices at this point if you like.

Add tomato paste and stir well.

Add wine and stir again.

Transfer the sauce to the crock pot to cover the meat.

If the meat is not covered completely, add more wine or just water.

Cover and cook on high for 8 hours or on low for 10-12 hours.

Serve over pasta or rice. We ate this with cheese raviolis and it was very good. This roast also makes great leftovers. I had this for lunch the next 2 days. If you finish all the meat and have some sauce left, you can blend it into a smooth sauce for your pasta.

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If you haven't gotten a slow cooker yet, now is the time. You will use it. Just imagine coming home form work and smelling a fresh hot meal. Yes, your slow cooker can do the cooking while you are at work. Just combine all the ingredients before you leave, and when you return home your dinner will be waiting for you.


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