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Ingredients
- 1 2-1/2 lb boneless beef sirloin tip or chuck roast
- 1 Tbsp prepared horseradish
- 1-1/2 lbs yellow onions trimmed and cut into 1/2-inch slices
- 1 lb red potatoes trimmed and halved
- 2 Tbsp fresh thyme leaves stripped from stems
- 1 Tbsp chopped fresh rosemary stems removed
- 2 cups tomato juice
- 1 cup low-sodium beef broth
- 1/2 cup red wine or beef broth
- 2 Tbsp flour
- Salt and pepper to taste (optional)
Ingredients
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Instructions
- Trim fat from beef roast, if necessary and place roast in bottom of 5-to 6-quart slow cooker. Spread horseradish over surface of meat. Top and surround roast with onions and potatoes. Sprinkle with thyme and rosemary and pour in tomato juice and beef broth. Place lid on the slow cooker and cook on HIGH for 6–8 hours or until beef is fall apart tender.
- Fifteen minutes before serving, mix wine (or beef broth) with flour. Pour slurry mixture around the meat in the slow cooker. With a spoon, gently stir the mixture into existing sauce without disturbing the meat. Replace cover and cook for an additional 15 minutes on HIGH or until thickened. Before serving, season with pepper and salt, to taste.
Recipe Notes
Recipe and photo courtesy of the National Onion Association, www.onions-usa.org
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