Slow Cooker Spanish Pot Roast

Slow Cooker Spanish Pot Roast Author: Canadian Living Credits: Slow Cooker Spanish Pot Roast

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 3 lbs boneless beef cross rib pot roast
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil (approx)
  • 1 onion thinly sliced
  • 2 cloves garlic minced
  • 4 oz prosciutto diced
  • 1/2 teaspoon dried marjoram
  • 1 cup sodium reduced beef stock
  • 1/2 cup sherry or sodium-reduced beef stock
  • 1 can tomatoes drained
  • 1 cup sliced roasted red pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup ground almond
  • 2 tablespoons tomato paste
  • 1 green pepper thinly sliced

Method

Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef, adding more oil if necessary. Transfer to slow cooker. Drain fat from pan. Add remaining oil; fry onion, garlic, prosciutto and marjoram over medium heat until softened, 5 minutes. Add stock and sherry; bring to boil, scraping up brown bits. Pour into slow cooker.

Add tomatoes and red peppers; cover and cook on low for 6 to 8 hours or until beef is tender. Transfer beef to cutting board; tent with foil and let stand for 15 minutes before slicing.

Meanwhile, whisk flour with 3 tbsp (50 mL) water; whisk into slow cooker. Whisk in almonds and tomato paste. Add green pepper; cover and cook on high for 15 minutes or until thickened. Serve with beef.

Nutritional facts Per serving: about

  • Sodium 565 mg
  • Protein 36 g
  • Calories 397.0
  • Total fat 23 g
  • Cholesterol 110 mg
  • Saturated fat 7 g
  • Total carbohydrate 12 g

%RDI

  • Iron 38.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 90.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Spanish Pot Roast

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