Beef a la mode

Yield: 10 Servings

Measure Ingredient
4 pounds Beef rump roast
1 tablespoon Butter
2 Beef bouillon cubes
¼ cup Tomato sauce
1½ teaspoon Salt
1 teaspoon Dried thyme
1 Each: carrot; celery stalk and onion, chopped
2 Cloves garlic; minced
2 cups Dry red wine


Place roast in large bowl or bag with marinade. Cover and chill 1 day.

NOTE: Will turn a purpil color. Remove from marinade. Pat dry with paper towels. Brown on all sides.

Place in crockpot. Strain marinade reserving vegetables. Add marinade to meat. Saute vegetables until glazed and add to meat. Loosen pan drippings with a little water and add to pot along with bouillon and tomato sauce.

Cover and cook on low 8 hours or until tender.

Transfer meat to carving board. Pour juices into saucepan. Boil until reduced to two cups.

NOTES : I use broth instead of boulillon cubes to reduce sodium. Does get an interesting shade of purpil before cooking.

Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@...> on Dec 09, 1997

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