Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 15 min
Cooking: 8 ½ hr
Makes: 8 servings
Best Suited for: Pot Luck/Buffet,Dinner Party,Exotic,

Nutritional Information

Per Serving (397 Calories, 36 g protein, 23 g fat (7 g saturated fat), 12 g carbohydrate, 2 g fibre, 110 mg cholesterol, 565 mg sodium. % DV: 6% calcium, 38% iron, 9% vitamin A, 90% vitamin C, 12% folate.)

This site is brought to you by the Beef Information Centre

Slow-Cooker Spanish Pot Roast

While most pot roasts are on the comfy homey side, this one is slightly exotic which makes it perfect for special dinners. The ground almonds give extra body to the gravy.
3 lb (1.5 kg)boneless Beef Cross Rib Pot Roast
¼ tsp (1 mL)EACH salt and pepper
2 tbsp (30 mL)vegetable oil (approx)
1onion, thinly sliced
2cloves garlic, minced
4 oz (125 g)prosciutto, diced
½ tsp (2 mL)dried marjoram
1 cup (250 mL)beef broth
½ cup (125 mL)sherry (or more beef broth)
28 oz (796 mL)can, tomatoes, drained
1 cup (250 mL)sliced roasted red peppers
2 tbsp (30 mL)all-purpose flour
¼ cup (50 mL)ground almonds
2 tbsp (30 mL)tomato paste
1sweet green pepper, thinly sliced
  1. Season beef with salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; brown beef all over, adding more of the remaining oil, if necessary. Transfer to slow cooker.
  2. Drain fat from Dutch oven; add remaining oil. Fry onion, garlic, prosciutto and marjoram over medium heat until onion is softened, about 5 minutes. Add broth and sherry; bring to boil, scraping up brown bits from pan. Scrape into slow cooker along with tomatoes and red peppers. Stir to combine.
  3. Cover and cook on low until beef is tender, about 6 to 8 hours. Transfer beef to cutting board; cover and keep warm before slicing across the grain.
  4. Meanwhile, skim fat from liquid in slow cooker. In small bowl, whisk flour with 1/4 cup (50 mL) water; whisk into liquid along with almonds and tomato paste. Stir in green pepper. Cover and cook on high until thickened, about 15 minutes. Serve with beef.
  • Note: Recipe adapted from Canadian Living The Slow Cooker Collection. Random House 2009.
  • Bright Idea: A jar of roasted red peppers is great to keep on hand as a pantry staple. Refrigerate any leftover peppers from this recipe in their liquid and use up within a few days in salads, pasta sauces or roast beef sandwiches.
  • No slow cooker? No problem! Instead of transferring browned beef and broth mixture into a slow cooker container, simmer, covered, in the Dutch oven pot in a 325°F (160°C) oven for 3 to 4 hours.

Barbecued Roast Beef with Chow-Chow Relish

Even in a heat wave, you can enjoy roast beef and still keep your cool! For a super-simple backyard party barbecue-roasting is a great way to kick back and just enjoy the fun — once the roast is on the grill, it just cooks unattended!

Fennel Crusted Bottom Sirloin Beef Tri-Tip Roast

Fennel Crusted Bottom Sirloin Beef Tri-Tip Roast

Roast beef that's ready in just about 30 minutes – WOW! This small lean beef roast is BIG on flavour and just the right size for smaller families. Season with a quick rub and cook to medium doneness at most. To serve, carve across the grain into thin slices, like a Flank Steak. Be sure to allow the beef to rest before carving.

Garlic Studded Roast Beef

Garlic Studded Roast Beef

In this recipe, slivers of garlic infuse the beef with rich, garlicky flavour. “Roast was nicely browned and extremely tender and flavourful. Nice pink colour throughout. All in all, an extremely successful test with great results.” —Reader Comment

Speedy Roast Beef Stroganoff

Roast beef is the ultimate convenience food when used as the spring board for the next-day meal! This stroganoff is absolutely AMAZING when made with tender bites of leftover medium-rare Prime Rib Roast! Your dinner's all ready as soon as the noodles are cooked!

.
| More...