Slow Cooker Spanish Pot Roast
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% |
-
3 lb (1.5 kg) boneless beef cross rib pot roast
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil (approx)
1 onion, thinly sliced
2 cloves garlic, minced
4 oz (125 g) prosciutto, diced
1/2 tsp (2 mL) dried marjoram
1 cup (250 mL) sodium-reduced beef stock
1/2 cup (125 mL) sherry or sodium-reduced beef stock
1 can (28 oz/796 mL) tomatoes, drained
1 cup (250 mL) sliced roasted red peppers
2 tbsp (25 mL) all-purpose flour
1/4 cup (50 mL) ground almonds
2 tbsp (25 mL) 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
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