Low and slow is the name of the game when it comes to cooking the perfect Crockpot beef tenderloin.
Ingredients
2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
1-1/2 cups dry red wine
1 can (10-1/2 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (15 ounces) tomato sauce
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1 beef tenderloin (6 pounds)
Chopped fresh parsley, optional
Instructions
1Combine the ingredients
2Stir together the tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in the bottom of a 6- or 7-quart slow cooker. Cut the beef tenderloin in half and add to slow cooker, making sure to cover it with the sauce mixture.
3Slow-cook on low
4Cover and cook on low for six to eight hours or until the meat is tender. If desired, garnish the beef with fresh parsley.
