Food & Photo
Our tender roast is impressive enough for a dinner party, yet easy enough for a weeknight meal.
- 1 (4 lb.) beef bottom round roast
- 1 tsp crushed dried rosemary
- 1 tbsp oil
- 3 onions, sliced
- 3 cloves garlic, minced
- 1 1/2 c beef broth, divided
- 1 c red wine
Rub beef with rosemary, 1 tsp. salt, and 1/2 tsp. pepper.
In large nonstick skillet, heat oil over medium heat. Add beef; cook until browned on all sides, about 10 min., turning occasionally.
Transfer to slow cooker. Add onions and garlic to drippings in skillet; stir in 1/2 cup broth.
Cook until browned bits on bottom of skillet have been stirred up, stirring frequently.; transfer mixture to slow cooker. Pour wine and remaining broth over beef and onions.
Cover; cook beef and onions on low 8-10 hrs. until beef is cooked through and tender and onions are soft.
Skim and discard fat from pan juices; serve juices with beef.