Tested till perfect Slow Cooker Spanish Pot Roast

Slow Cooker Spanish Pot Roast

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 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
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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 Information Per serving: about

cal 397 pro 36g total fat 23g sat. fat 7g
carb 12g fibre 2g chol 110mg sodium 565mg

% RDI:

calcium 6 iron 38 vit A 9 vit C 90
folate 12
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