3to 4 pounds boneless beef eye of roundtrimmed of excess fat
1tablespooncanola or vegetable oil
salt and pepper
1large onionpeeled, trimmed, and roughly chopped
6garlic clovespeeled and smashed with the side of a knife
1/2to 3/4 teaspoons crushed red pepper flakesoptional but tasty
1can of 14.5 ounces fire roasted tomatoes or petite diced tomatoesor 1 1/2 cups
2cupsbeef broth
1cupdry red wine
1jar julienne cut sun dried tomatoes 8.5 ounces packed in oil
1jar green olives5.75 ounces, drained and roughly chopped
1jar capers3.5 ounces, drained and rinsed
4to 5 strips of jarred roasted red peppers
Instructions
Sprinkle the trimmed beef round generously with salt and pepper. Drizzle the oil in a heavy-bottomed frying pan set over high heat. Sear all sides of the beef round for several minutes, or until browned on all sides. Use the tongs to transfer the roast to the slow-cooker. Return the pan to the burner and lower the heat to medium low. Add the onions and garlic to the pan and sautee just until fragrant. Add the beef broth, red wine, sundried tomatoes AND their oil, green olives, capers, roasted red peppers, and tomatoes and raise the heat back up to HIGH. Bring to a boil, scraping the bottom of the pan to release any of the beautiful brown bits the beef left behind. Allow the mixture to boil for one minute, then pour over the beef round in the slow cooker. Cover and cook on HIGH for 4 to 5 hours or LOW for 6 to 8 hours. Carefully transfer the beef to a rimmed plate or dish. Use two forks to shred the beef before returning it to the slow-cooker and tossing to distribute everything evenly.
Serve over polenta, noodles, rice, or on crusty rolls.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.