Slow Cooker Stewed Beef and Tomatoes | RICARDO

Ingredients

• 2.2 lb (1 kg) boneless beef blade roast
• 2 tbsp (30 ml) olive oil
• 2 onions, cut into thin wedges
• 2 garlic cloves, chopped
• 1/2 tsp dried oregano
• 1/2 cup (125 ml) beef broth
• 2 tbsp (30 ml) whole-grain mustard
• 1 tbsp quick-cooking tapioca
• 2 cups (280 g) cherry tomatoes