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Slow Cooker Spanish Pot Roast

Yields8 ServingsPrep Time30 minsCook Time8 hrsTotal Time8 hrs 30 mins

 3 lbs (1.5 kg) boneless Beef Cross Rib Pot Roast
 2 tbsp (30 mL) vegetable oil (approx)
 1 onion thinly sliced
 2 cloves garlic, minced
 4 oz (125g) proscuitto, diced
 ½ tsp (2 mL) dried marjoram
 1 cup (250 mL) beef broth
 ½ cup (125 mL) sherry (or more beef broth)
 1 can (28 oz/796 mL) 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
 1 sweet 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, proscuitto 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. Add to slow cooker along with tomatoes and red peppers. Stir to combine.

3

Cover and cook on low until beef is tender, 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.

Nutrition Facts

Servings 0