Peppered Beef Stew with roasted green chilies

Start your slow cooker in the morning, and enjoy a worry free delicous dinner later.

Cooking time: 7-8 hours

1 4lb sirloin tip beef roast

½ cup all-purpose flower

2 tbsp canola oil

1 medium red onion, thinly sliced

6 cloves, garlic

2 large baking potatoes, peeled and diced

1 16oz package baby carrots

3 cups reduced fat Beef broth

2 tbsp balsamic vinegar

¼ cup Port wine (optional)

3 tbsp Worcestershire sauce

2 tbsp dried  parsley flakes

1 tbsp. beef bouillon granules

½ to 3 tsp freshly ground pepper

2 tsp crushed bay leaves

3 roasted green chilies, chopped

salt to taste

4-6 toasted bread bowls, optional

1. Rinse roast, and pat dry.  Cut a 1” deep cavity int eh shape of an “x” on top of roast.  Do not cut all the way through roast.  Dredge roast in flour; shake off excess.  Cook roast in oht oil in a dutch oven over medium-high heat 1-2 minutes on each side or until lightly browned. 
2. Place roast in a 6-qt slow cooker.  Stuff cavity with sliced red onioin and minced garlic; top roast with potatoes, baby carrots and green chilies.  Pour wine, broth and Worcestershire sauce into slow cooker.  Sprinkle with parsley, bouillon, bay leaves and ground pepper. 
3. Cover and cook on Low 7-8 hours or until fork-tender.  Add 12oz water half way through cooking time.  Shred roast using 2 forks.  Season with salt to taste.  Serve in toasted bread bowls, if desired.

*To toast bread bowls; preheat oven to 350.  Cut ½ to 1½ inches from top of each bread round; scoop out center, leaving a ½-inch-thick shell.  Lightly coat bread shells with vegetable cooking spray.  Place, cut sides up, on baking sheets.  Sprinkle with grated Parmesan cheese.  Bake for 8-10 minutes or until toasted.