Crock Pot Beef Marsala Recipes

Steps:

• 1. Place roast in bottom of your crockpot. Put onion quarters on each end, and on each side.
• 2. Add your garlic, and place the two sticks of butter on top of the roast. Add rosemary. Cover with mushrooms. Pour in all the marsala, then drizzle lightly with olive oil.
• 3. Cook on high 8-9 hours, or until meat falls apart.
• 4. TO MAKE SAUCE: Take everything out of your crockpot except the cooking liquids. Pour those into a saucepan, and heat to medium. Meanwhile, mix some cornstarch with water, stirring until dissolved. Add to your cooking juices, stirring constantly.
• 5. Sauce should be thick enough to stick to your spoon, but not thick like a gravy.
• 6. Cook your 5 cheese tortellini according to package directions. Serve topped with beef and sauce, along with some soft, crusty Italian bread. :)

Steps:

• Heat olive oil in a medium skillet over medium heat; add beef cubes and saute until browned.
• Add garlic; saute until garlic is lightly browned; add flour and stir until well coated.
• Transfer meat into the crockpot and add Marsala, broth, soup and sliced mushrooms; mix well.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 7 hours or until meat is tender; add salt and pepper to taste.
• Serve with or over rice, egg noodles or mashed potatoes.

Steps:

• Cut a number of slits in the beef roast and place garlic slivers in them.
• Sprinkle with salt and pepper.
• Brown the beef roast on all sides in Olive Oil, and place in a large crock pot.
• Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot.
• Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours.
• During the last hour of cooking add the sprig of rosemary.
• During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms.
• Remove the beef from the pan; trim the fat and pull the beef apart.
• Strain the solids from the liquids in the crock pot; reserving both.
• When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes.
• Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness.
• Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids.
• Top with thickened gravy and place on warm.
• Serve with garlic mashed potatoes or polenta.

Steps:

• Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
• Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
• Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
• Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
• Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.