Joan's Slow Cooker Beef

Cook: 7 hr 27 min | Yield: 12 servings; serving size: 4 ounces

Ingredients

• 1 (4 pound) round eye or boneless blade pot roast 2 kg
• 4 cloves garlic, minced
• 2 tablespoons low sodium steak spice 30 mL
• 3 tablespoons canola oil 45 mL, divided
• 2 onions, sliced
• 2 1/2 cups sodium reduced beef stock 625 mL
• 1/3 cup all-purpose flour 75 mL
• 1/4 cup minced fresh parsley 60 mL

Instructions

1. Pat roast dry.
2. In large, shallow dish, combine garlic and steak spice; rub all over roast.
3. In large Dutch oven, heat 2 tablespoons (30 mL) of canola oil over medium-high heat and brown roast all over, turning with wooden spoon, about 8 minutes. Transfer to plate; set aside. Drain off fat in pan.
4. Reduce heat to medium and heat remaining oil. Fry onions, stirring occasionally, until golden, about 4 minutes.
5. Transfer onions to 24 cup (6L) slow cooker. Top with browned roast.
6. Add beef stock to Dutch oven; bring to boil, stirring and scraping up brown bits. Pour over roast. Cover and cook on LOW until fork-tender, about 7 hours.
7. Remove pot roast; cover and keep warm. Skim fat from pan juices.
8. Whisk flour with 1/2 cup (125 mL) water, then whisk into slow cooker. Cover and cook on HIGH until thickened, about 15 minutes.
9. Sprinkle with parsley and serve with roast.

Nutrition

Per serving: Calories 310 Total Fat 10 g Saturated Fat 3 g Cholesterol 85 mg Carbohydrates 6 g Fiber 0 g Protein 46 g Sodium 160 mg

Attribution

Recipe and photo used with permission from: CanolaInfo