Description
Tender roast beef cooked cacciatore-style in your slow cooker with lots of bell peppers, onions, and mushrooms in a hearty red wine tomato sauce. Serve with garlic mashed potatoes and garlic bread.
Ingredients
- 2 tablespoons olive oil
- 1 (2 1/2 pound) boneless beef chuck roast
- 3 tablespoons chopped garlic
- salt and ground black pepper to taste
- 2 onions, cut into wedges and sliced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 1 ½ cups water
- 1 green bell pepper, coarsely chopped
- 1 cup quartered fresh mushrooms
- 1 cup dry red wine (such as Cabernet or Merlot)
- 1 tablespoon white sugar
- 1 teaspoon fennel seed
- 1 teaspoon Italian seasoning
- 1 teaspoon dried thyme
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides
- about 5 minutes.
- Transfer roast and garlic to a slow cooker; add onions
- crushed tomatoes
- diced tomatoes
- water
- green bell pepper
- mushrooms
- red wine
- sugar
- fennel seed
- Italian seasoning
- and thyme.
- Cook on Low for 6 hours.
Prep Time: 15 mins
Cook Time: 6 hrs 5 mins
Total Time: 6 hrs 20 mins
Servings: 8