Categories: Slow Cooker
Ingredients
- 2 lb. top round beef roast
- 1/2 cup flour
- 2 tbsp. Creole seasoning, divided
- 3 tbsp. canola oil, divided
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 1 green bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 14.5 oz. can fire-roasted diced tomatoes
- 10.5 oz. can beef consommé
- 2 tbsp. red wine vinegar
- 1 tbsp. Worcestershire
- 2 dried bay leaves
- 2 tsp Italian seasoning
- Cheese grits (see recipe)
- Garnish: fresh chopped parsley
Directions
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Cut roast into 1-inch thick slices. In a large shallow bowl, stir together flour and 1 tbsp. Creole seasoning. Place beef slices in flour mixture, turning to coat.
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In a large skillet, heat 2 tbsp. oil over medium-high heat. Working in batches, brown beef on both sides, about 2 minutes per side. Place browned beef in a slow cooker.
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Add remaining 1 tbsp. oil to skillet. Add onion, celery, bell pepper, and garlic; cook, stirring frequently, until softened, about 5 minutes. Add onion mixture to slow cooker. Add tomatoes, consommé, vinegar, Worcestershire, bay leaves, Italian seasoning, and remaining 1 tbsp. Creole seasoning to slow cooker.
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Cover and cook on HIGH until beef is tender, about 4 hours. Serve over Cheese Grits. Garnish with parsley.