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Recipe Categories: appetizers • desserts • holiday • entrees • sauces • sidedishes • misc Beef Roast with Tomato Madeira Sauce Submitted by: by Michael Catalano Enjoy this delicious recipe of the week! Category: entrees Yields: N/A INGREDIENTS: 2 tablespoons extra-virgin olive oil 3 pounds beef rump roast, rinsed and patted dry Salt and pepper 1 1/2 cups roasted garlic and herb tomato sauce 3/4 cup Paul Masson Madeira wine 1 teaspoon minced garlic 1 1/2 cups frozen pearl onions 1 cup frozen carrot slices DIRECTIONS: 1 Heat the olive oil in a large frying pan on medium-high heat. 2 Season the roast with salt and pepper. 3 Brown the roast on all sides, remove to a plate, and set aside. 4 In a medium bowl, combine the tomato sauce, Madeira, and garlic. 5 Set aside. 6 To a slow cooker add the onions and carrots. 7 Add the browned roast and any accumulated juices. 8 Pour the sauce mixture over the top of roast. 9 Cover and cook on low setting for 8 hours.

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