Slow Cooker Spanish Pot Roast With Proscuitto And Roasted Red Peppers

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.