In a Slow Cooker
Italian Pot Roast
¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
1 (2 ¾-pound) bottom round beef roast, trimmed
1 tablespoon olive oil
4 small red onions, thinly sliced
4 garlic cloves, minced
2 teaspoons finely chopped dried porcini or other dried mushrooms
½ teaspoon dried rosemary, crumbled
½ cup reduced-sodium beef broth
1 (14 ½-ounce) can diced tomatoes
8 fresh flat-leaf parsley sprigs
1 Combine flour, salt, and pepper on sheet of wax paper. Roll beef in seasoned flour, shaking off excess.
2 Heat oil in large nonstick skillet over medium heat. Add beef and cook until browned on all sides, about 10 minutes. Transfer to 5- or 6-quart slow cooker.
3 Add onions to skillet and cook, stirring, until softened, about 5 minutes. Add garlic, porcini mushrooms, and rosemary; cook, stirring constantly, until fragrant, about 1 minute. Add broth and bring to boil, scraping up browned bits from bottom of skillet. Transfer to slow cooker; stir in tomatoes and parsley sprigs.
4 Cover and cook until beef is fork-tender, 4–6 hours on high or 8–10 hours on low. Transfer beef to cutting board; let stand 10 minutes. Discard parsley. Cut beef into 16 slices and serve with vegetables and sauce.
PER SERVING (2 slices beef and 3 tablespoons vegetables with sauce): 313 Cal, 11 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 122 mg Chol, 463 mg Sod, 10 g Carb, 3 g Sugar, 1 g Fib, 42 g Prot, 31 mg Calc.
FYI In Italy, slow-cooked pot roast is called stracotto, which means “overcooked.” The dish is appreciated for the fact that once the ingredients are put together, the cook’s work is done. Enjoy it as Italians do with a side of soft polenta (½ cup of cooked polenta per serving will increase the PointsPlus value by 2).