Here's the other recipe I tried that was successful... it had enough leftovers for another night! I like that. :-)
Bon appetit!!!Spanish Pot RoastPrep: 15 minutesCook: 6 hoursMakes: 8 servingsIngredients:3 lb boneless beef cross rib pot roast1/4 tsp salt1/4 tsp pepper2 tbsp vegetable oil1 onion , thinly sliced2 cloves garlic, minced4 oz prosciutto, diced1/2 tsp dried marjoram1 cup sodium reduced beef stock1/2 cup dry sherry1 can (28 oz) tomatoes, drained1 cup sliced roasted red peppers2 tbsp all-purpose flour2 tbsp tomato paste1 sweet green pepper, thinly slicedPreparation:Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef, adding more oil if necessary. Transfer to slow cooker. Drain fat from pan. Add remaining oil; fry onion, garlic, prosciutto and marjoram over medium heat until softened, 5 minutes. Add stock and sherry; bring to boil, scraping up brown bits. Pour into slow cooker.Add tomatoes and red peppers; cover and cook on low for 6 to 8 hours or until beef is tender. Transfer beef to cutting board; tent with foil and let stand for 15 minutes before slicing.Meanwhile, whisk flour with 3 tbsp water; whisk into slow cooker. Whisk in tomato paste. Add green pepper; cover and cook on high for 15 minutes or until thickened. Serve with beef.
Unwrapping more of His love in this world.
Act justly. Love mercy. Walk humbly with God!