Tuscan Steak Crockpot Roast

I've been obsessed with Crock Pot cooking lately, and Monday we had this amazing roast that blew my mind. It's my new favorite! I wanted to share the recipe with you.

(We ate it all before I had a chance to take a picture of it, but I'm totally going to make it again!)

Steak and Rosemary Crock Pot Roast

Note - this recipe is adapted from Slow Cooking for Two. We got 3 bowls of food out of it, but I served it with bread on the side. In the adapted version below, I included more steak and more carrots, which will make the proportions work out better! The below recipe should serve 4.


Ingredients:

• 2 lbs steak (any cut, I buy meat on sale at HT when it's 2 days away from going bad. Best deal ever!) cut into chunks, cut off all the gristle and extra fat! 
• 1 large onion, diced
• 1 tbs minced garlic from the jar. #easy.
• 1 bag of baby carrots (I like the colorful ones that are orange, purple, yellow, and white!) cut into smaller pieces 
• 1 can diced tomatoes
• 2 tbs chopped fresh celery leaves
• 2 tbs tomato paste
• 1/2 cup dry red wine
• 1/2 cup beef stock
• salt, oregano, and assorted spices (I used a spice mix I got from TJ Maxx)
• 1 tbs minced fresh rosemary leaves

1. Line your crock pot (this is 100% the best thing ever). Put onion, carrots, tomatoes, and celery leaves in and mix it all up. Put the meat on top.

2. In a separate bowl, combine minced garlic, wine, beef stock, tomato paste, and spices. Mix well. Pour over the meat.

3. Cook on low for 8-9 hours, or on high for 3.5-4 hours. Stir in the fresh rosemary before serving.

You can use this as a freezer meal too - I put all the ingredients in the liner, take the liner out, freeze it, and then stick it in the crock pot when I want to cook it.

MMMMMMMmmmmmm. Super flavorful and amazing!