Sliced Beef Pot Roast with Fettuccine
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 8 h. 15 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 rump roast (about 2.65 kg)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tsp garlic powder
- 1 cup Red wine
- 1 cup water
- 4 carrots (peeled and cut into large pieces)
- 1 cup Leeks
- 16 ozs Fettuccine
- 1 can condensed Cream of mushroom soup
- 2 Tbsps Caper
Preparation steps
1.
Season the roast generously with salt, pepper and garlic powder. Brown in a very hot pan on all sides.
2.
Place roast into slow cooker. Add the wine and water and cook on low for 8 hours.
3.
Transfer the roast to a serving platter. Cook the carrots and leeks until tender and add to platter with the meat.
4.
Cook the fettuccine according to package instructions.
5.
Pour the liquid from the slow cooker into a medium pot and the condensed soup and capers. Stir well over medium heat until incorporated and heated through.
6.
Portion the fettuccine onto an individual serving dish. Place a few slices of the roast on top with some of the vegetables. Pour gravy over the top and serve.
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