Crock Pot Beef Roast With Tomato Madeira Sauce

• 2 tablespoons extra virgin olive oil
• 3 lbs rump roast, rinsed and patted dry
• salt and pepper
• 1 1/2 cups garlic and herb spaghetti sauce (i.e. Ragu, Prego)
• 3/4 cup madeira wine
• 1 teaspoon minced garlic
• 1 1/2 cups frozen pearl onions
• 1 cup frozen carrots, slices cut in chunks or 1 cup fresh carrot, cut in chunks

1. Heat the olive oil in a large frying pan on medium-high heat.
2. Season the roast with salt and pepper.
3. Brown the roast on all sides, remove to a plate, and set aside.
4. NOTE: If you are running low on time, skip browning the roast.
5. In a medium bowl, combine the tomato sauce, Madeira, and garlic. Set aside.
6. To a slow cooker add the onions and carrots.
7. Add the browned roast and any accumulated juices.
8. Pour the sauce mixture over the top of roast.
9. Cover and cook on low setting for 8 hours.
10. Serve over pasta or mashed potatoes.

extra virgin olive oil, rump roast, salt, garlic, madeira wine, garlic, frozen pearl onions, frozen carrots

Taken from www.food.com/recipe/crock-pot-beef-roast-with-tomato-madeira-sauce-230034 (may not work)