slow-cooked sicilian pot roast
- Number of Servings: 8
Ingredients
2.5lb well-trimmed top roast1/2 tsp black pepper1 cup canned mushrooms 1 cup chopped onions1 cup chopped green bell peppers14.5 can diced Italian-style tomatoes, undrained6-ounce can tomato paste
Sprinkle both sides with some of the pepper. Coat large non-stick skillet with nonstick cooking spray and preheat over medium-high heat. Place meat in the skillet nd cook for 2 to 3 minutes on each side, until nicely browned.
Place the mushrooms, onion and bell peppers in a 3-quart slow cooker and top with the roast.Pour the tomatoes over the meat. Cover and cook on high for 5 hours or on low for 10 hours, until meat is very tender.
Remove the roast to a serving platter and cover loosely wth aluminum foil to keep warm. Ad the tomato past to the reminig slow cooker mixture and stir to mix well.
Slice the roast across the grain and serve hot accompanied by the sauce.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TENNGO.
Place the mushrooms, onion and bell peppers in a 3-quart slow cooker and top with the roast.Pour the tomatoes over the meat. Cover and cook on high for 5 hours or on low for 10 hours, until meat is very tender.
Remove the roast to a serving platter and cover loosely wth aluminum foil to keep warm. Ad the tomato past to the reminig slow cooker mixture and stir to mix well.
Slice the roast across the grain and serve hot accompanied by the sauce.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TENNGO.
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 7.0 g
- Cholesterol: 83.6 mg
- Sodium: 366.4 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.0 g
- Protein: 33.0 g
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