With the rush of school, work and extra-curricular activites in full swing, you'll love the ease of this meltingly-tender pot roast from your slow cooker.
- Portion size 6 servings
- Credits : Canadian Living Magazine: January 2008
- 3 lbs boneless beef cross rib pot roasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano
- 4 cups button mushrooms quartered
- 1/3 cup sodium-reduced beef stock
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 3 tablespoons all-purpose flour
MethodSprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef all over, adding more oil if necessary. Transfer to slow cooker.
Discard any fat from pan; add remaining oil. Cook onion, carrots, celery, garlic, marjoram and oregano over medium heat until softened, about 5 minutes. Add mushrooms; cook until tender, about 5 minutes. Scrape into slow cooker.
Stir in stock, scraping up brown bits; boil for 1 minute and pour into slow cooker. Add tomato paste and Worcestershire sauce; cover and cook on low for 5 to 7 hours or until beef is tender.
Transfer meat to cutting board; tent with foil and let stand for 15 minutes before thinly slicing across the grain.
Meanwhile, whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for about 15 minutes or until thickened. Serve with beef.
Nutritional facts Per serving: about
- Sodium 347 mg
- Protein 47 g
- Calories 454.0
- Total fat 23 g
- Cholesterol 114 mg
- Saturated fat 8 g
- Total carbohydrate 11 g
- Iron 42.0
- Folate 15.0
- Calcium 4.0
- Vitamin A 44.0
- Vitamin C 8.0