Return to Crock-Pot Meat Recipes

 

Roast a la Provence

3 star rating
 

Add a Photo

Submitted by: Brandon Norton

 

This roast is first marinated in wine, then cooked in the slow cooker with bacon, onion, and mushrooms.
 

Ingredients

  • 2 cups dry red wine
  • 3 tbsp. olive oil
  • 1/2 cup chopped onions
  • 1 Bay Leaf
  • 2 tbsp. fresh or dried parsley
  • 1 tsp. black pepper
  • 1/2 cup packed brown sugar
  • 4 pound sirloin tip roast
  • 1/2 pound bacon
  • 2 jars pearl onions
  • 3 garlic cloves, minced
  • 1 pound mushrooms, sliced in halves

Save Recipe

Interact

 
Method

Thoroughly combine first 7 ingredients; add beef and marinate overnight in refrigerator. Drain meat, reserving 1 cup of marinade. Place meat in slow cooker. Fry bacon; fry onions in bacon drippings until slightly brown. Add garlic and fry for 30 seconds; remove onions, garlic, and bacon with slotted spoon and add to meat in cooker. Saute mushrooms in remaining bacon drippings. Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Cover and cook on high-heat setting for 4 to 5 hours or low-heat setting 8 to 10 hours.

 

Notes:

 

Number of Servings: 8 to 10

 

Submitted by: Brandon Norton ()

 

Advertisement