Crock Pot Spanish Pot Roast With Proscuitto And Roasted Red Peppers Recipe

ingredients

3 pounds boneless beef cross rib pot roast
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
4 ounces prosciutto, diced
1/2 teaspoon dried marjoram
1 cup beef stock
1/2 cup sherry, or use beef stock
1 can (28 ounce size) tomatoes, drained
1 cup sliced roasted red peppers
2 tablespoons all-purpose flour
1/4 cup ground almonds
2 tablespoons tomato paste
1 green bell pepper, thinly sliced

directions

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 tablespoons 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.

nutrition data

Nutritional data has not been calculated yet.

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