Slow Cooker Spanish Pot Roast
229 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 397 |
| pro | 36 g |
| total fat | 23 g |
| sat. fat | 7 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 110 mg |
| sodium | 565 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 38 |
| vit A | 9 |
| vit C | 90 |
| folate | 12 |
Ingredients
- 3 lb boneless beef cross rib pot roast
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegetable oil, (approx)
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 4 oz prosciutto, diced
- 1/2 tsp dried marjoram
- 1 cup sodium reduced beef stock
- 1/2 cup sherry or sodium-reduced beef stock
- 1 can (28 oz/796 mL) tomatoes, drained
- 1 cup sliced roasted red pepper
- 2 tbsp all-purpose flour
- 1/4 cup ground almonds
- 2 tbsp tomato paste
- 1 sweet green pepper, thinly sliced
Preparation
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.
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.
Source : Canadian Living Magazine: December 2006
- Keywords : Main Course; Dinner; Braise/Pot Roast; Winter; Beef; Slow-Cook/Crockpot; Beef broth/stock; Roasted red peppers; Prosciutto; Tomatoes;
Related content
-
Roast Leg of Lamb with 40 Cloves of Garlic
The tender, mild cloves of roasted garlic make this simple preparation special enough for company.
-
Braised Oxtail and Winter Vegetables
Oxtail makes a most succulent stew. Try to prepare this classic British dish over two days. On...
-
From our sponsor: English Style Braised Ontario Veal in Stout
On a damp chilly evening, take note from the English and warm up with a pint and a hearty serving...
-
Maple Braised Bison
All Canadian. When I think of Canadian food, I think of hearty fare. Big bold meats and game,...
