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Steps
1
Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
2
Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.
3
Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
4
Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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If you're lucky enough to have leftovers from this flavor-packed roast, add up to 2 cups cut-up beef and onions to a 16-ounce jar of tomato pasta sauce for the best "mamma mia!" spaghetti sauce!
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Calories from Fat
170
Total Fat
19 g
Saturated Fat
7 g
Cholesterol
95 mg
Sodium
460 mg
Potassium
530 mg
Total Carbohydrate
9 g
Dietary Fiber
1 g
Protein
32 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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