Slow Cooker Beef Pot Roast

Author: Canadian Living

Slow-cooked pot roast is fall-apart tender.

  • Portion size 10 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 pkg (10 oz/284 g) pearl onion
  • 2 teaspoons paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 lbs boneless beef cross rib pot roasts
  • 3 lbs blade roast
  • 1 onion thinly sliced
  • 6 cloves garlic
  • 2 carrots chopped
  • 2 ribs celery chopped
  • 1 pkg (14 g) dried mushroom
  • 1 1/2 cup sodium-reduced beef broth
  • 1/2 cup dry red wine
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon packed brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup all-purpose flour

Method

In saucepan of boiling water, cook pearl onions for 1 minute; drain and transfer to ice bath. Drain, trim and peel; set aside.

Mix paprika, mustard, oregano, salt and pepper; rub over beef. Place in slow cooker. Add onion, garlic, carrots, celery, mushrooms and pearl onions. Combine beef broth, wine, vinegar, tomato paste, brown sugar and Worcestershire sauce; pour into slow cooker. Cover and cook on low until beef is tender, 7 to 8 hours.

Transfer beef to cutting board; cover and keep warm. Skim fat from slow cooker. Whisk flour with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Slice or break beef into chunks; serve with sauce.

Nutritional facts Per each of 10 servings: about

  • Sodium 318 mg
  • Protein 30 g
  • Calories 296.0
  • Total fat 14 g
  • Potassium 615 mg
  • Cholesterol 71 mg
  • Saturated fat 6 g
  • Total carbohydrate 12 g

%RDI

  • Iron 25.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 29.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Beef Pot Roast

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