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Slow Cooker Pot Roast
Slow Cooker Pot Roast – beef joint cooked in a rich tomato sauce until melt-in-the mouth tender and flavorful. This Italian pot roast is delicious served over noodles or mashed potatoes for a hearty meal the whole family will enjoy.
Prep Time
10 mins
Cook Time
8 hrs 10 mins
Total Time
8 hrs 40 mins
Servings: 6
Calories: 673 kcal
Course:
Main Course
Cuisine:
Greek , Italian
Ingredients
- 4 pound (1.5 kg) beef joint
- Salt and pepper to season , a few turns of the mill
- 2 tbsp olive oil
- ½ tbsp butter
- 4 large shallots , diced
- 1 tsp sugar
- pinch ground cinnamon
- 14 oz (400g) plum tomatoes
- ¾ cup (180ml) red wine
- 4 carrots , peeled and sliced
- 2 ribs celery
- 3 garlic cloves , unpeeled
- 2 bay leaves
- 1 beef stock cube , crumbled
- 1/4 cup (60ml) water
- 2 tsp cornstarch diluted in cold water or 1 tsp xanthan gum , to thicken sauce if needed
- salt and pepper , to taste
- Fresh parsley to garnish
- plenty of grated Parmesan , to serve
Instructions
- Season the beef joint liberally with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until nicely browned. Set aside.
- Add a knob of butter to the pan and sweat the shallots over low heat – covering the pan will help caramelize the shallots.
- Season with a pinch of sugar and cinnamon and stir in the plum tomatoes, breaking them up with the back of a wooden spoon.
- Pour the wine into the pan and bring to a rolling simmer. Transfer the contents of the pan to your slow cooker.
- Add the sliced carrots, celery sticks, unpeeled garlic cloves, and crumbled beef stock cube. Stir to combine.
- Top with the beef joint and add a little water. Cover and cook on the low setting for 8-10 hours or overnight. You want to cook until the beef is fully tender and easily pierced with a knife.
- Transfer the beef to a cutting board and allow to cool slightly. Discard the bay leaves, garlic and celery sticks and bring the sauce to a rolling simmer. Stir in a little cornflour slurry (or xanthan gum) if it needs thickening. Check the seasoning and add salt and pepper, to taste.
- Slice the beef and add back into the sauce to warm through. Serve over noodles, mashed potatoes or polenta. Add grated parmesan cheese and garnish with fresh parsley.
Cup of Yum
Nutrition Information
Calories
673kcal
(34%)
Carbohydrates
15g
(5%)
Protein
60g
(120%)
Fat
40g
(62%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
2g
Cholesterol
211mg
(70%)
Sodium
535mg
(22%)
Potassium
1435mg
(41%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
7014IU
(140%)
Vitamin C
10mg
(11%)
Calcium
101mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 673
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 15g | 5% |
| Protein | 60g | 120% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 2g | 100% |
| Cholesterol | 211mg | 70% |
| Sodium | 535mg | 22% |
| Potassium | 1435mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 7014IU | 140% |
| Vitamin C | 10mg | 11% |
| Calcium | 101mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.