This is also "semi-homemade" , but it does take some effort on the part of the cook.
1 onion, chopped
1 cup celery, sliced
2 cups baby carrots
3 lb. bottom round roast
steak seasoning
2 tbsp. garlic
2 tbsp. minced onion
2 tbsp. thyme
3 bay leaves
1 cup red wine(burgundy)
2 cups water
1 packet McCormick Au Jus
Trim fat off of bottom round and season well. Refrigerate overnight.
Turn slow cooker onto "high". Heat stockpot to medium high and add 1/4 cup canola oil.
Sear roast on all sides and ends until brown. Add vegetables, reduce heat and cook about 5 minutes, stirring often. Add red wine, turn heat back to medium high, bring to boil, then add seasonings.
Let boil 5 minutes, mix au jus and water separately, then add to pot. Return to boil. Using tongs, place beef in slow cooker then add liquid. Cook on high for 2 hours, then turn down to low and cook an additional 2-3 hours until tender.
No comments:
Post a Comment