Slow Cooker Spanish Pot Roast Slow Cooker Spanish Pot Roast

Slow Cooker Spanish Pot Roast Image by: Slow Cooker Spanish Pot Roast Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2006



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 facts Per serving: about

  • Sodium 565 mg
  • Protein 36 g
  • Calories 397.0
  • Total fat 23 g
  • Cholesterol 110 mg
  • Saturated fat 7 g
  • Total carbohydrate 12 g


  • Iron 38.0
  • Folate 12.0
  • Calcium 6.0
  • Vitamin A 9.0
  • Vitamin C 90.0
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Lunch & Dinner

Slow Cooker Spanish Pot Roast