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Recipe Summary

Slow-Cooker Spanish Pot Roast
Difficulty: Easy
Preparation: 15 min
Cooking: 8 ½ hr
Makes: 8 servings
Best Suited for: Pot Luck/Buffet,Dinner Party,Exotic,

Nutritional Information

Per Serving (397 Calories, 36 g protein, 23 g fat (7 g saturated fat), 12 g carbohydrate, 2 g fibre, 110 mg cholesterol, 565 mg sodium. % DV: 6% calcium, 38% iron, 9% vitamin A, 90% vitamin C, 12% folate.)

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Slow-Cooker Spanish Pot Roast

Slow-Cooker Spanish Pot Roast

While most pot roasts are on the comfy homey side, this one is slightly exotic which makes it perfect for special dinners. The ground almonds give extra body to the gravy.
3 lb (1.5 kg)boneless Beef Cross Rib Pot Roast
¼ tsp (1 mL)EACH salt and pepper
2 tbsp (30 mL)vegetable oil (approx)
1onion, thinly sliced
2cloves garlic, minced
4 oz (125 g)prosciutto, diced
½ tsp (2 mL)dried marjoram
1 cup (250 mL)beef broth
½ cup (125 mL)sherry (or more beef broth)
28 oz (796 mL)can, tomatoes, drained
1 cup (250 mL)sliced roasted red peppers
2 tbsp (30 mL)all-purpose flour
¼ cup (50 mL)ground almonds
2 tbsp (30 mL)tomato paste
1sweet green pepper, thinly sliced
  1. Season beef with salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; brown beef all over, adding more of the remaining oil, if necessary. Transfer to slow cooker.
  2. Drain fat from Dutch oven; add remaining oil. Fry onion, garlic, prosciutto and marjoram over medium heat until onion is softened, about 5 minutes. Add broth and sherry; bring to boil, scraping up brown bits from pan. Scrape into slow cooker along with tomatoes and red peppers. Stir to combine.
  3. Cover and cook on low until beef is tender, about 6 to 8 hours. Transfer beef to cutting board; cover and keep warm before slicing across the grain.
  4. Meanwhile, skim fat from liquid in slow cooker. In small bowl, whisk flour with 1/4 cup (50 mL) water; whisk into liquid along with almonds and tomato paste. Stir in green pepper. Cover and cook on high until thickened, about 15 minutes. Serve with beef.
  • Note: Recipe adapted from Canadian Living The Slow Cooker Collection. Random House 2009.
  • Bright Idea: A jar of roasted red peppers is great to keep on hand as a pantry staple. Refrigerate any leftover peppers from this recipe in their liquid and use up within a few days in salads, pasta sauces or roast beef sandwiches.
  • No slow cooker? No problem! Instead of transferring browned beef and broth mixture into a slow cooker container, simmer, covered, in the Dutch oven pot in a 325°F (160°C) oven for 3 to 4 hours.


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