Recipe - Beef A La Mode

4 pound Beef rump roast
1 tablespoon Butter
2 Beef bouillon cubes
One fourth cup Tomato sauce

MARINADE
1 One half teaspoon Salt
1 teaspoon Dried thyme
Pepper
1 Each: carrot; celery stalk
and onion, chopped
2 Cloves garlic; minced
2 cup Dry red wine

Place roast in large bowl or bag with marinade. Cover and chill 1 day.
NOTE: Will turn a purpil color.

Remove from marinade. Pat dry with paper towels. Brown on all sides.

Place in crockpot. Strain marinade reserving vegetables. Add marinade to
meat. Saute vegetables until glazed and add to meat. Loosen pan drippings
with a little water and add to pot along with bouillon and tomato sauce.

Cover and cook on low 8 hours or until tender.

Transfer meat to carving board. Pour juices into saucepan. Boil until
reduced to two cups.

NOTES : I use broth instead of boulillon cubes to reduce sodium. Does get
an interesting shade of purpil before cooking.
Posted to MCRecipe Digest V1 #951 by Vickie pvreg@gte.net on Dec 09,
1997