We were served this recipe, Slow Cooker Creamy Tomato Beef Roast, at our friends house for dinner and the first thing I thought was how amazing and different the gravy was. The whole meal was fabulous actually, but I am a gravy/sauce person. Ken thinks that this recipe is just another excuse for me to consume gravy! He is probably correct to a certain degree. The roast always turns out beautifully, no matter which cut you use and as I mentioned before the gravy is delicious! This is a recipe you will make over and over again.
This Slow Cooker Creamy Tomato Beef Roas tcan be served with absolutely anything your heart desires! I can’t help but serve mashed potatoes every chance I get but rice also works well in a pinch! Have a peek at our video!
Slow Cooker Creamy Tomato Pot Roast
- 4 pounds beef pot roast, boneless, top or bottom blade, sirloin tip or cross rib
- 1 large sweet onion, thinly sliced
- 1 1/2 cups beef, chicken or vegetable broth
- 1/2 cup dry white wine
- 1 can (5 1/2-6 oz) tomato paste -
- 1 tblsp thyme, dried
- 2 tblsp garlic, minced
- 1 tsp salt -
- 1 tsp pepper -
- 2/3 cup heavy cream (35%)
- 1/4 cup all-purpose flour -
In your slow cooker add wine, broth, tomato paste, thyme, garlic, salt and pepper. Stir to combine. Sprinkle onions as evenly as possible on the bottom of the slow cooker. Add beef and cover. Cook on low for 6-8 hours, or until beef is tender. In a cup or small bowl stir together cream and flour until smooth. Remove beef from slow cooker and you have 2 options at this point. You can either pour juices from your slow cooker into a saucepan and on medium high heat bring to a gentle boil. Add in cream mixture and stir until thickened. The other option is to turn your slow cooker up to high and add cream mixture to your slow cooker. Stir until fully combined and leave covered for about 15 minutes, or until thickened. Regardless, this gravy is delicious. Serve with beef. Enjoy!