Advertisement
  • Newsletter
  • Subscribe

Slow Cooker Saucy Beef Roast

58

  • Prep Time40 min
  • Total Time8 h 40 min
  • Makes10 servings
Slow Cooker Saucy Beef Roast: beef roast on two plates with crusty bread or rigatoni made with beef roast; diced pancetta; onion; celery; carrot; sliced cremini mushrooms; garlic; tomato paste; canned tomatoes and dry white wine for a post on an easy saucy slow cooker beef roast recipe

(Photo: Roberto Caruso)

Chatelaine Triple Tested

This slow cooked roast beef will warm up your Sunday. Try it with our slow cooker Sunday sauce now!

Ingredients

  • 2 kg beef roast, such as eye of round, blade or cross rib

  • 1/2 tsp salt

  • 1 tbsp canola oil

  • 1 cup diced pancetta, or 3 slices thick-cut bacon, diced

  • 1 medium yellow onion, diced (about 1 heaping cup)

  • 1 celery stalk, diced (about 1/2 cup)

  • 1 carrot, peeled and diced (about 1/2 cup)

  • 2 7 g pkgs sliced cremini mushrooms

  • 3 large garlic cloves, coarsely chopped

  • 156-mL can tomato paste

  • 3 tbsp granulated sugar

  • 1 cup dry white wine, or dry vermouth

  • 796-mL can whole peeled tomatoes

Instructions

  • PAT meat very dry with paper towels. Sprinkle with salt. Season with fresh pepper. Heat a large frying pan over medium-high. Add oil, then meat. Brown well on all sides, 3 to 4 min per side. Transfer to a slowcooker insert.

  • RETURN pan to medium. Add pancetta or bacon. Cook, stirring often, until pancetta is almost crisp, about 3 min. Add onion, celery, carrot, mushrooms and garlic. Cook, stirring occasionally, until softened, about 8 min. Stir in tomato paste, sugar and chili flakes and cook for 2 min. Add wine and increase heat to medium-high. Add tomatoes and their juices. Boil for 1 min, then transfer to slowcooker insert. Cover with lid and cook until fork tender, 8 to 10 hours on low.

  • USE tongs or a slotted spoon to carefully transfer the meat to a cutting board. Cover with foil to keep warm. Skim off and discard any fat from the liquid. If the sauce is watery (this depends on the cut of meat used), transfer to a large frying pan and boil for 15 min to thicken. If not, keep warm. When meat is cool enough to handle, slice and serve with sauce. Cut any remaining meat into strips or cubes and combine with remaining sauce. Toss with cooked rigatoni for another meal. Meat and sauce freeze well up to two weeks.

Nutrition (per serving)

Calories 388, Protein 52g, Carbohydrates 15g, Fat 13g, Fibre 3g, Sodium 601mg.
Excellent source of vitamin B6.

Get more of our best slow cooker recipes and best braising recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.