Slow Cooker Spanish Pot Roast

Tested Till Perfect

Servings: 8

Ingredients:

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%

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




E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »


Advertisement

Featured Menu







Our Partners



Our Contests