Wednesday, March 30, 2011

Spanish Pot Roast

Here's the other recipe I tried that was successful... it had enough leftovers for another night!  I like that. :-)
Spanish Pot Roast
Prep: 15 minutes
Cook: 6 hours
Makes: 8 servings

3 lb boneless beef cross rib pot roast
1/4 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil
1 onion , thinly sliced
2 cloves garlic, minced
4 oz prosciutto, diced
1/2 tsp dried marjoram
1 cup sodium reduced beef stock
1/2 cup dry sherry
1 can (28 oz) tomatoes, drained
1 cup sliced roasted red peppers
2 tbsp all-purpose flour
2 tbsp tomato paste
1 sweet green pepper, thinly sliced

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 water; whisk into slow cooker. Whisk in tomato paste. Add green pepper; cover and cook on high for 15 minutes or until thickened. Serve with beef.
Bon appetit!!!

Unwrapping more of His love in this world.
Act justly.  Love mercy.  Walk humbly with God!


  1. Another great recipe... you must have a very happily, well fed family...

    I will try this too.

  2. I haven't made a roast in years. This sounds delicious! Perhaps I should relent :o).