Slow Cooker Spanish Pot Roast
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 |
- Portion size: 8
Ingredients
- 3 lb 3lbboneless beef cross rib pot roast
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspvegetable oil, (approx)
- 1 1oniononions, thinly sliced
- 2 2cloves garlic, minced
- 4 oz 4ozprosciutto, diced
- 1/2 tsp 1/2tspdried marjoram
- 1 cup 1cupsodium reduced beef stock
- 1/2 cup 1/2cupsherry or sodium-reduced beef stock
- 1 can (28 oz/796 mL) 1can (28 oz/796 mL)tomatoes, drained
- 1 cup 1cupsliced roasted red pepper
- 2 tbsp 2tbspall-purpose flour
- 1/4 cup 1/4cupground almondalmonds
- 2 tbsp 2tbsptomato paste
- 1 1sweet 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.
Source : Canadian Living Magazine: December 2006
