Extremely flavourful roast, that makes a great poutine the day after ;)
1. In a large skillet, heat oil over medium-high heat. Add Italian seasoning and garlic; cook for 1 minute. Sprinkle roast with pepper and place in hot seasoned oil. Cook, turning with wooden spoons, for 7 to 10 minutes, or until browned on a ll sides. Transfer meat to slow cooker stoneware and sprinkle with sun-dried tomatoes, olives and onions.
2.In a bowl, combine stock and vinegar; pour into slow cooker
3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until meat is fork-tender.
4. Remove beef from slow cooker and let stand for 15 minutes before serving. To slice beef, cut across the grain. Serve with beef juice and vegetables.
Choose well marbled roast, like blade, cross rib, or rump.
Can be made 12 hours ahead of time, and refrigerated the night before cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (704g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 906 | ||
Calories from Fat: 287 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.9g | 43 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 303.9mg | 94 % | |
Sodium 477.9mg | 16 % | |
Potassium 2096.7mg | 55 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 19.1g | ||
Protein 124.6g | 178 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 906
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