Creamy Tomato Pot Roast

Creamy Tomato Pot Roast IMAGE Image by: Creamy Tomato Pot Roast IMAGE Author: Canadian Living

Slow-cooking the beef in this saucy Swiss steak–inspired dish makes it extremely tender. You won't even have to slice the meat—just let it fall into pieces. Serve with classic Sunday-dinner side dishes, such as roasted potatoes and steamed peas. Freeze any leftover sauce in an airtight container for up to three weeks.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2015

Ingredients

  • 1 large sweet onion thinly sliced
  • 1 1/2 cup sodium-reduced beef broth
  • 1/2 cup dry white wine
  • 1/4 cup tomato paste
  • 6 sprigs fresh thyme
  • 2 teaspoons garlic powder
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 950 g boneless beef blade pot roast trimmed
  • 1/4 cup whipping cream 35%
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley optional

Method

In slow cooker, combine onion, broth, wine, tomato paste, thyme, garlic powder, salt and pepper. Add beef, pushing to submerge. Cover and cook on low until beef is tender, 8 to 10 hours.

Using 2 slotted spoons, remove beef to platter; remove any twine. Keep warm. Discard thyme. Skim fat from surface of cooking liquid.

In small bowl, whisk cream with flour; gradually whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Spoon onto beef. Sprinkle with parsley (if using). (Make-ahead: Cover and refrigerate for up to 3 days.)

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 555 mg
  • Sugars 4 g
  • Protein 30 g
  • Calories 341.0
  • Total fat 20 g
  • Potassium 446 mg
  • Cholesterol 97 mg
  • Saturated fat 9 g
  • Total carbohydrate 10 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Tomato Pot Roast

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