Crockpot Spanish Pot Roast 1931
Created by dienia b on January 21, 2024
- Servings: 12
- Prep Time: 15m
- Cook Time: 8m
- Recipe #42198
Ingredients
- 4 pounds beef chuck roast
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 3 tablespoons flour
- 1 cup water, boiling
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 28 ounces tomatoes (1 can)
- 1 bay leaf
How to Make
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Step 1: Liberally season meat and dredge in seasoned flour.
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Step 2: Heat oil in stock pot and brown roast on all sides.
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Step 3: Put in Pam sprayed crockpot.
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Step 4: Add onions and bell peppers to oil cook until translucent.
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Step 5: Add boiling water and add to crockpot.
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Step 6: Add everything else.
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Step 7: Simmer on low 8 hours until roast is tender adding water as needed.
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Step 8: Remove bay leaf and season to taste.
Nutritional Facts
- 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