Description
This Slow Cooker Grillades recipe delivers tender, flavorful beef in a rich Creole-inspired sauce, perfect for serving over grits. The slow cooker method ensures the beef becomes incredibly tender, while the combination of vegetables and seasonings creates a deeply satisfying meal.
Ingredients
Units
Scale
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons Creole seasoning, divided
- 2 pounds Top Beef Round Roast, cut into 1/2-inch slices
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 1 medium red bell pepper, diced
- 1 celery rib, diced
- 4 garlic cloves, minced
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 (10.5-ounce) can beef consommé
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 dried bay leaves
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Chopped fresh parsley, for garnish
Instructions
- Coat Beef: In a shallow dish, stir together flour and ½ tablespoon Creole seasoning. Coat beef slices in the flour mixture.
- Sear Beef: Heat vegetable oil in a large nonstick skillet over medium-high heat. Cook beef slices until browned on both sides. Transfer to a 6-quart slow cooker.
- Sauté Vegetables: Add onion, carrots, celery, and bell pepper to the skillet. If needed, add more oil. Cook for 4 minutes. Add minced garlic and cook for 1 minute. Transfer the vegetables to the slow cooker.
- Add Sauce Ingredients: Add fire-roasted diced tomatoes, beef consommé, tomato paste, red wine vinegar, Worcestershire sauce, bay leaves, Italian seasoning, thyme, black pepper, and the remaining 1 tablespoon of creole seasoning to the slow cooker.
- Slow Cook: Cover and cook on HIGH for 3 to 4 hours, or until the beef is very tender.
- Serve: Serve the grillades over grits. Garnish with chopped fresh parsley, if desired.
Notes
- For a spicier dish, increase the amount of Creole seasoning.
- If you don’t have fire-roasted diced tomatoes, regular diced tomatoes can be used.
- Grits are the traditional accompaniment, but this dish is also delicious served over rice or mashed potatoes.
- If the sauce is too thin at the end of cooking, you can thicken it by making a slurry of 1 tablespoon cornstarch and 2 tablespoons of cold water, and stir it into the slow cooker during the last 30 minutes of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120g
