FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Food Articles | Food Trivia | Today in Food History | Food Timeline | Recipes
Cooking Tips | Videos | Food Quotes | Who’s Who | Trivia Quizzes | Food Poems
Free Magazines | Recipe Contests | Culinary Schools | Gourmet Tours | Food Festivals
Prep time: 25 minutes
Makes 4 to 6 servings
· 1 (2½ pound) boneless beef sirloin tip or chuck roast
· 1 tablespoon prepared horseradish
· 1½ pounds yellow onions, trimmed and cut into 1/2-inch slices
· 1 pound red potatoes, trimmed and halved
· 2 tablespoons fresh thyme leaves, stripped from stems
· 1 tablespoon chopped fresh rosemary (stems removed)
· 2 cups tomato juice
· 1 cup low-sodium beef broth
· 1/2 cup red wine or beef broth
· 2 tablespoons flour
· pepper and salt to taste (optional)
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 slow cooker and cook on high setting for 6 to 8 hours or until beef is fall apart tender.
Fifteen minutes before serving, mix wine (or beef broth) with flour. Pour mixture around the meat in the slow cooker. With a spoon, gently stir the flour mixture into existing sauce without disturbing the meat.
Replace cover and cook on high setting for 15 minutes or until thickened.
Before serving, season with pepper and salt to taste.
Recipe and image provided by the National Onion Association
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.