Servings: About 6
- 3.5 lb. Beef round roast
- 32 oz. Beef broth
- 1 cup red wine
- 6 tbs. tomato paste
- 1/2 lb. string beans
- 1 dozen small red potatoes, quartered
- 8 oz. mushrooms, sliced
- 1/2 sweet yellow onion, diced
- 4 garlic cloves, minced
- 2 Bayleaves
- Worcestershire sauce, a few dashes
- Salt & pepper, to taste
- Corn starch (up to 4 tbsp.)
- Cold water (up to 4 tbsp.)
- In a slow-cooker, add red wine and tomato paste. Mix until the paste dissolves.
- Place the roast in the cooker, and surround with the prepared vegetables, bay leaf.
- Cover with beef broth (ideally you want the broth level to reach the top of the roast).
- Season with salt and pepper. (I'm generous with the salt and pepper here since I'm seasoning the meat, the vegetables, and the broth all at once.)
- Set on low and cook until internal temperature of the roast is at least 165°F, for medium doneness, about 6 hours.
- When you're ready to serve, remove the meat and vegetables from the cooker. Wait at least 15 minutes before slicing the roast.
- FOR GRAVY: In a microwave-safe dish, whisk cold water and corn starch. Then add some broth from the cooker. Microwave for 1 minute, whisk, then microwave for another minute and whisk, until sauce thickens. Proportions for gravy are as follows: 1 tbsp. corn starch + 1 tbsp. cold water + 1 cup broth.