Crockpot??

Question

I have a sirloin beef roast, potatoes, red wine, carrots, onion and plan on putting in crockpot tomorow, anything else? should I cube the meat? do i need tomatoe paste?

Answer 1

Leave it whole! And add GARLIC! Yum. Also rosemary and bay leaves and some salt and pepper. You might have to cut the wine with some beef broth.

Answer 2

What you have would work fine. The rest is a matter of taste.
I personally would add 1 beef bullion cube, 2 garlic cloves, a spoon of tomato paste, and plenty of seasoning like thyme, black pepper, etc.

Answer 3

Cube meat if you want serving size pieces.

Beef broth will help make a richer gravy, and more of it. You don't need tomato paste - will make gravy too acid. Celery would also be good in there as a seasoning vegetable. and GARLIC, and bay leaf!

Answer 4

Try finely chopped veil pepper for seasoning.
For that dish, the crock pot is the best choice.
Try putting it in in the morning a let it break up itself
Tomato Past + red wine = bad dish

Answer 5

Sounds yummy.

You might want to add some beef stock for liquid and some herbs for flavor.

I'd leave out the tomatoes, but it's your choice.

Answer 6

i doubt you need tomatoe paste... it would change the flavor of the dish...
you shouldn't need to cube the beef either...

Answer 7

A can of cream of mushroom soup. I also add a package of dry lipton onion soup to mine.

Answer 8

depends on what ya want dear.....i think you can go with what ya got!!.....
Please, Please dont use the cream of campell's struff or the lipton stuff .....you can make things taste So !!!!!!!!! much better on your own!!!

Answer 9

Stuffed Beef Roast With Red Wine Sauce
Succulent roast beef with a delicious stuffing flavoured with horseradish and bacon, paired beutifully with an au jus-like wine sauce.
12-14 servings 2½ hours 30 min prep

4 1/2 lbs top sirloin roast
2 teaspoons cooking oil
3 slices bacon, finely chopped
2 cups coarse dry breadcrumbs
3 tablespoons fresh parsley, chopped (or 2 tsp dried parsley flakes)
2 tablespoons creamed horseradish
1 teaspoon fresh fresh coarse ground black pepper
1/2 cup water
Red Wine Sauce
1/4 cup all-purpose flour
2 cups beef broth
1 cup dry red wine
2 tablespoons creamed horseradish
salt & freshly ground black pepper

saute onion in oil over medium-high heat, for 5 to 10 minutes, stirring often.
Add bacon. Cook for about 5 minutes until bacon is crisp. Do not drain.
Combine bread crumbs, parsley, horseradish, and pepper. Add the bacon and onions and mix well.
Cut a deep pocket into the long side of the roast, almost all the way through.
Spoon stuffing into pocket. Tie with butcher string at 1 inch intervals.
Place on rack in roasting pan. Pour water into bottom of pan.
Roast uncovered, in 350 oven for about 1 3/4 hours until meat thermometer reads 155 for medium, or until desired doneness.
Let stand, tented with foil, for 15 minutes before cutting into 1/2 inch slices.
Red Wine Sauce:.
Drain all but 2 Tbs drippings from roasting pan. Put in sauce pan and wisk in flour until smooth.
Heat and stir for 1 minute.
Add broth, wine, horseradish, salt and pepper. Cook for about 10 minutes until boiling and thickened. Strain.
Serve over slices of beef.

Red Wine and Mushroom Crock Pot Roast Beef
4 servings ½ day 20 min prep

2-3 lbs chuck arm pot roast or blade roast
3 slices thick cut bacon, diced
8 ounces portabello mushrooms, sliced
2 cups dry red wine (Cab Sauv. or Merlot)
1 large onion, quartered then halved
1 (14 1/2 ounce) can beef broth
2 teaspoons dried thyme
salt, to taste
pepper, to taste
1/2 cup flour
1 cup cold water

Place roast in crock pot and season liberally with salt and pepper.
Cook bacon in skillet until crispy.
Add mushrooms, wine, onion, broth, and thyme to the crock pot with the roast while you are waiting for the bacon to cook.
When the bacon is done, add it to the crock pot and give it a good stir to mix all of the flavors together.
Set your crock pot at low for 7-8hrs.
I recommend at least 8 hours because your roast will become soo tender it will literally fall apart as you try to remove it from the dish.
If your roast seems tough yet, just give it a little more time, it will only get more tender the longer it cooks.
Remove the roast and transfer the remaining sauce to a sauce pan.
Mix 1/2 cup of flour with 1 cup of cold water.
Gradually add flour mixture to the remaining sauce while whisking over med high heat until sauce thickens.
Serve gravy over mashed potatoes.

Crock Pot Sweet Onion Beef Roast and Potatoes
6 servings ½ day 10 min prep

1 large sweet onion, sliced into thin strips
4 lbs boneless bottom round roast
3 large baking potatoes, cut into large chunks
2 garlic cloves, minced
14 ounces low-fat beef broth
1 ounce onion soup mix
1/4 cup all-purpose flour
Remove strings or netting around roast.
Place sliced onion in the bottom of a 5 quart Crock Pot with roast placed on top.
Place garlic and potatoes around beef roast.
In a small mixing bowl, mix together 1 1/4 cup of beef broth and onion soup mix; pour over roast.
Place reserved beef broth into refrigerator to be used for gravy.
Cover and cook on LOW for 9 to 10 hours.
Remove vegetables and beef with a large slotted spoon and place on a large oven proof serving platter.
Cover with aluminum foil and place in a 200 degree oven to keep warm.
In a medium mixing bowl, mix remaining beef broth with flour; gradually stir into juices.
Turn heat to HIGH and cook for 10 minutes or until gravy thickens to your liking.

Red Wine Crockpot Roast
8 servings 6¼ hours 5 min prep

2 cups red wine (or more! It's good for you!)
1/2 cup water
1 envelope dry onion soup mix
1 tablespoon brown sugar
1 teaspoon dried rosemary or fresh rosemary
4 lbs trimmed beef roast
1-2 teaspoon cornstarch

Place roast in crock pot and season with pepper.
Mix rest of ingredients together and pour over roast.
Cover and cook on low 6-7 hours.
Remove roast to rest on platter.
Turn crock pot to high.
Wisk cornstarch into juices to thicken.
This makes a wonderfully tasty au jus, or over mashed potatoes.
Enjoy!
You can easily make additions to this: garlic, pearl onions, mushrooms etc.

Pot Roast W/ Creamy Red Wine Sauce
10 servings 17 min 15 min prep

4 lbs pot roast (trimmed of excess fat)
1 white onion, large and chopped
2 (4 ounce) cans button mushrooms, cut in half
2 (14 1/2 ounce) cans Contadina diced tomatoes, marinara style
1/4 cup water
1 cup red wine
1 tablespoon Italian spices
1 teaspoon ground sage
1 teaspoon ground thyme
1 teaspoon basil
1 teaspoon pepper
1 teaspoon salt
3 packets herb-ox beef bouillon
3 tablespoons olive oil (for frying)
1 cup sour cream
1/4 cup flour, for thickening

In a large pot, heat oil over medium heat, brown roast on all sides.
remove from pan, and add onion and mushrooms.
Saute 5 minutes.
While sauteing vegetables, in a large bowl combine tomatoes, wine, water, boulion, and all seasonings.
Dump the sauted vegetables into the tomatoe mixture.
Put the roast back into the pan, and dump the tomatoe mixture on top of it.
cover and turn heat down to medium low.
Flip roast over after 45 minutes.
Cook an additional 45 minutes then turn the heat up to medium, so it starts bubbling steadily.
Cook for 10 more minutes, then remove the roast.
Stir in the sour cream, and beat until smoth.
gradually add flour or cornstarch untill it thickens.
Serve over egg noodles with the roast, and enjoy.