Recipe: Beef a La Mode (crock pot)

BEEF A LA MODE

"This is a little more involved than a typical crockpot recipe since the meat marinates overnight (it is easy to chop up all the vegetables for the marinade in a food processor). It is worth the extra time - the reduced juices will need very little if any further seasoning."

4 pounds beef rump roast (or eye of round roast)
1 tablespoon butter
2 teaspoons beef base or 2 beef buillion cubes
1/4 cup tomato sauce
chopped fresh parsley
FOR THE MARINADE:
1 1/2 teaspoons salt
1 teaspoon dried thyme
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
2 cloves garlic, minced
2 cups dry red wine
ground black pepper

Place roast in a large bowl (or 2 gallon resealable plastic bag) with marinade; chill about 12 hours, turning occasionally.

TO COOK:
Remove meat from marinade and pat dry with paper towels; melt butter (can add a little olive oil to this) in a large frying pan; brown meat on all sides and place in crock pot.

Strain marinade, reserving vegetables; add marinade to meat.

Saute vegetables in frying pan until glazed; add to meat.

Loosen pan drippings with a little water; add beef paste and tomato sauce; add to pot.

Cover and cook on low for 8-10 hours.

Strain juices into saucepan and boil for several minutes to reduce to approximately 2 cups, thicken if desired.

Garnish with parsley.

SERVING IDEAS:
Sliced potatoes and baby carrots placed in bottom of crock before adding meat are good.

Servings: 8
Source: The Crockery Pot Cookbook