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Beef Roast with Malta
Recipes
Beef Roast with Malta
6 servings
6 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • ¼ cup Worcestershire sauce
  • 3 tablespoons chopped garlic
  • Large zip-top bag
  • 1 eye of round beef roast (about 3 lb)
  • 2 large yellow onions, coarsely chopped
  • 2 medium red bell peppers, coarsely chopped
  • 2 tablespoons canola oil
  • 3 tablespoons brown sugar
  • 1 (7-oz) can Malta beer
  • 1 tablespoon reduced-sodium beef base (or bouillon)
  • 4 cups water, divided
  • 1 ½ cups white rice

Steps

    1. Combine Worcestershire and garlic in zip-top bag with beef; marinate 1 hour (or overnight). Chop onions (1 ½ cups) and bell peppers (2 cups) into large pieces.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil and sugar in pan; whisk until sugar is dissolved. Add beef (reserve marinade) and cook 2–3 minutes, turning occasionally and until meat browns. Transfer beef and sugar mixture from pan to slow cooker.
    3. Whisk Malta, beef base, and 1 cup water until combined; top beef with mixture, then add onions, peppers, and reserved marinade. Cook on HIGH for 4–5 hours (or LOW for 6–8 hours) until beef is tender. Prepare white rice following package instructions using remaining 3 cups water.
    4. Remove beef from slow cooker. Scoop out solid ingredients and 3 cups liquid from slow cooker and place in blender; process until smooth. Add sauce to large, nonstick sauté pan on medium-low; simmer 10–12 minutes or until sauce thickens. Cut beef into ½-inch-thick slices, then place beef in sauce; simmer 5–6 more minutes or until sauce darkens. Serve beef over rice.

Amount per ⅙ recipe serving: Calories 610, Total Fat 13g, Sat Fat 3.5g, Trans Fat 0g, Chol 135mg, Sodium 560mg, Total Carb 61g, Fiber 1g, Sugars 14g, Protein 59g, Calc 8%, Vitamin A 20%, Vitamin C 110%, Iron 35%