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boneless beef cross-rib roasts salt vegetable oil onion carrots stalks celery garlic marjoram oregano button mushrooms beef broth tomato paste Worcestershire sauce all-purpose all-purpose
Viewed: 30 - Published at: a year agoIngredients
- 3 lbs boneless beef cross-rib roasts
- salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried marjoram
- 1 teaspoon oregano
- 4 cups button mushrooms, quartered
- 1/3 cup low sodium beef broth
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 3 tablespoons all-purpose flour
Method
- Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
- Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
- Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
- Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
- Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.
