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Madeira Braised Beef Roast

  • Yield: Serves 6
  • Prep Time: 15 minutes
  • Cooking Time: 4 hours, 20 minutes

Madeira Braised Beef Roast


  • 2 medium onions, cut into wedges
  • 1 tsp. canola or grapeseed oil
  • 1 1/2 lbs. eye round roast
  • 2 tbsp. no-salt-added steak seasoning
  • 1/2 lb. baby carrots
  • 8 oz. whole button mushrooms, halved
  • 3/4 cup dry Madeira wine
  • 2 tsp. chopped fresh thyme leaves
  • 1 tsp. brown sugar (optional)


  1. Place onions in bottom of a 3 1/2- to 4-quart slow cooker. Preheat a large nonstick skillet over medium-high heat. Brush oil on all sides of beef and rub evenly with seasoning. Add beef to skillet; cook until well-browned on all sides. Place beef on top of onions in slow cooker. Place carrots and mushrooms around beef.
  2. Return skillet to heat. Add wine; cook, stirring to scrape up browned bits on bottom of skillet. Pour over beef and vegetables in slow cooker.
  3. Cook, covered, on LOW 4 hours or until an instant-read thermometer registers 145°F. Transfer beef to a cutting board; let stand 10 minutes. Meanwhile, add thyme and (if desired) brown sugar to vegetables and cooking liquid; stir to combine. Thinly slice beef across the grain, and place on a serving platter. Add vegetables and cooking liquid, and serve.

Per serving: 280 calories, 7g fat, 2g saturated fat, 78mg cholesterol, 86mg sodium, 9g carbohydrate, 2g fiber, 35g protein


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