Slow-cooked pot roast is fall-apart tender.
- Portion size 10 servings
- Credits : Canadian Living New Slow Cooker Classics
Ingredients
Method
In saucepan of boiling water, cook pearl onions for 1 minute; drain and transfer to ice bath. Drain, trim and peel; set aside.Mix paprika, mustard, oregano, salt and pepper; rub over beef. Place in slow cooker. Add onion, garlic, carrots, celery, mushrooms and pearl onions. Combine beef broth, wine, vinegar, tomato paste, brown sugar and Worcestershire sauce; pour into slow cooker. Cover and cook on low until beef is tender, 7 to 8 hours.
Transfer beef to cutting board; cover and keep warm. Skim fat from slow cooker. Whisk flour with 1/4 cup water until smooth; whisk into slow cooker. Cook, covered, on high until thickened, about 15 minutes. Slice or break beef into chunks; serve with sauce.
Nutritional facts Per each of 10 servings: about
- Sodium 318 mg
- Protein 30 g
- Calories 296.0
- Total fat 14 g
- Potassium 615 mg
- Cholesterol 71 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
%RDI
- Iron 25.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 29.0
- Vitamin C 7.0