Rosemary Beef Roast

An irresistible combination of molasses, rosemary, garlic, and roasted red peppers bring a delicious new update to a good-old pot roast.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 10 hrs to 11 hrs (low) or 5 to 5-1/2 hours (high)

Rosemary Beef Roast

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Directions

  1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. Add mushrooms, onion, and roasted sweet peppers.
  2. For sauce, in a medium bowl combine tomatoes, tomato paste, red wine, tapioca, molasses, rosemary, salt, black pepper, and garlic. Pour over mixture in cooker.
  3. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours.
  4. Remove meat and vegetables from cooker. Skim fat from sauce. Serve meat, vegetables, and sauce with hot cooked couscous. Makes 6 servings.
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Nutrition Facts (Rosemary Beef Roast)

  • Per serving:
  • 382 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 89 mg chol. ,
  • 434 mg sodium ,
  • 38 g carb. ,
  • 3 g fiber ,
  • 9 g sugar ,
  • 39 g pro.
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