In a 5- to 6-qt slow cooker, stir together the tomato paste, vinegar and flour until blended. Season the beef generously on all sides with salt and pepper, then add to the slow cooker. Coat all sides of the roast in the sauce. Scatter the vegetables and the rosemary around the meat. Season generously with salt and pepper. Cook on low heat until the meat is tender, about 8 hours.
Discard the rosemary. Transfer the meat to a cutting board and thinly slice. Using a slotted spoon, transfer the vegetables to a platter along with the sliced roast. Transfer the cooking juices to a saucepan and reduce slightly to make a sauce. Optional idea is to serve roast, vegetables and sauce over cooked egg noodles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	970.68 Kcal (4064 kJ)
Calories from fat	544.93 Kcal
		% Daily Value*
Total Fat	60.55g	93%
Cholesterol	204.12mg	68%
Sodium	416.98mg	17%
Potassium	2101.02mg	45%
Total Carbs	47.32g	16%
Sugars	12.35g	49%
Dietary Fiber	8.69g	35%
Protein	55.41g	111%
Vitamin C	24.9mg	42%
Vitamin A	1.1mg	38%
Iron	8.4mg	47%
Calcium	121.3mg	12%

Amount Per 100 g
Calories	144.78 Kcal (606 kJ)
Calories from fat	81.28 Kcal
		% Daily Value*
Total Fat	9.03g	93%
Cholesterol	30.44mg	68%
Sodium	62.19mg	17%
Potassium	313.37mg	45%
Total Carbs	7.06g	16%
Sugars	1.84g	49%
Dietary Fiber	1.3g	35%
Protein	8.26g	111%
Vitamin C	3.7mg	42%
Vitamin A	0.2mg	38%
Iron	1.3mg	47%
Calcium	18.1mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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