4 lb Beef roast (boneless)
1 t Beau Bonde seasoning (or sal
1/2 ts Lemon Pepper
2 tb Vegetable oil
1 cn Tomato sauce (15-oz)
2 ea Medium onions, sliced
1 1/2 c Sliced celery
1/2 ts Garlic powder
1 t Sugar
4 ea Carrots, quartered
2 ea Medium potatoes, quartered
1 x (scrubbed and unpeeled)
1 c Dry wine
- Sprinkle roast with salt and pepper (or Beau Monde).
- In dutch oven, brown roast in hot oil; drain.
- Add remaining ingredients, except carrots and potatoes.
Simmer, covered, 1 1/2 hours. Add vegetables, cover,
and simmer 1 hour longer.
- When I feel lazy, I simply spray the crockpot with non-stick cooking spray (ie., Pam), omit the oil, add the roast, and then mix the remainder of the ingredients with a little wine, pour
it over the roast, and let it cook on LOW for about 6 hours.
