Slow Cooker Beef with Red Sauce Recipe
- 2 tablespoons canola oil
- 2 tablespoons baking cocoa
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 beef rump roast or bottom round roast (3 pounds), cut into 1-1/2-in. cubes
- 1 large onion, chopped
- 1 can (28 ounces) whole tomatoes, undrained
- 3 tablespoons cider vinegar
- 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
- 9 garlic cloves, peeled
- 1 tablespoon sugar
- Hot cooked noodles, rice or mashed potatoes
- 1. In a small bowl, combine the first nine ingredients; set aside.
- 2. Place beef and onion in a 4-qt. slow cooker; rub beef with spice mixture. Pour tomatoes over the top; sprinkle with vinegar, gingersnaps and garlic.
- 3. Cover and cook on low for 8-10 hours or until meat is tender. Stir in sugar. Serve with noodles. Yield: 8 servings.
1 cup (calculated without mashed potatoes) equals 388 calories, 14 g fat (4 g saturated fat), 102 mg cholesterol, 685 mg sodium, 27 g carbohydrate, 3 g fiber, 36 g protein.
Reviews for Slow Cooker Beef with Red Sauce
"We greatly enjoyed eating this recipe. Reminded us of sauerbraten. I did not use the sugar, cut the amount of crushed ginger snaps to 3/4 cup, and used crushed tomatoes. Enjoyed it with noodles and steamed Brussels sprouts. Will definitely make this again. Thank you for posting."
"I loved the red sauce. The meat was so tender."
"This was some of the best beef I've ever tasted. If you enjoy only bland, traditional meat-and-potatoes style meals, don't make this. If you enjoy rich, flavorful, tender, succulent beef, this is the dish for you! My whole family raved about this. Not too spicy, not Indian at all, just a mouth-watering combination of deep and complex flavors."
"My husband and I really enjoyed this dish and loved the aroma filling the house! The beef was perfectly tender and the gingersnaps lent just the right amount of sweetness to the dish. I served it over noodles, as shown."
"I wouldn't make this again as is... But it does have some potential. I was not impressed with how the recipe was written. It looked and smelled really scary as it cooked since it didn't call for combing the ingredients after rubbing the spices on the meat. I think next time I would cut back on the ginger snaps a little. Stirring in some sour cream helped to cut down on the sweetness of the dish."
"I wasn't very impressed with this recipe. As it was slow cooking, my house filled with a strong odor, which attracted flies!!! After I built up an appetite from swatting, I made myself a plate served with beef over egg noodles. I didn't really enjoy the combination of flavors/spices. Also, my red sauce was more like brown sauce."
"Very good! I would agree with the other review that it was very Indian like with all the spices and all. Made it out of curiosity with the cocoa and ginger snaps, but it was wonderful. Served it over mashed potatoes and my husband polished off all the leftovers as well!"
"This was delicious; I can see why it was a contest winner. I never used a rump roast in a slow cooker recipe, and this cut was perfect for this use. Next time, I'm going to reduce the pepper to 1/4 teaspoon, though, as the "bite" was more than we cared for."
"This should have been called Indian Beef Marsala. It tasted and smelled just like Indian Food. Luckily, my son loves Indian food."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.