Crockpot Spanish Pot Roast 1931
Recipe: #42198
January 21, 2024
Categories: Roast Beef, Beef Chuck, Onions, Peppers Spanish, Slow Cooker, Canned Tomatoes, more
"Can add bouillon cubes if you wish. This was originally braised on stove which you could do, but crockpot is easier."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (221.3 g)
- Calories 236.6
- Total Fat - 8.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 99.8 mg
- Sodium - 121.2 mg
- Total Carbohydrate - 3.9 g
- Dietary Fiber - 1 g
- Sugars - 1.2 g
- Protein - 34.4 g
- Calcium - 35.4 mg
- Iron - 3.1 mg
- Vitamin C - 12.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Liberally season meat and dredge in seasoned flour.
Step 2
Heat oil in stock pot and brown roast on all sides.
Step 3
Put in Pam sprayed crockpot.
Step 4
Add onions and bell peppers to oil cook until translucent.
Step 5
Add boiling water and add to crockpot.
Step 6
Add everything else.
Step 7
Simmer on low 8 hours until roast is tender adding water as needed.
Step 8
Remove bay leaf and season to taste.
Tips
No special items needed.
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