SUBSTITUTIONS: If you’re not a blue cheese/Gorgonzola fan, try Parmesan, Romano, Asiago, Cheddar or Gruyere.
SLOW-COOKER: Keep in mind that slow cookers tend to water flavors down. You can do four to six hours (would depend on the size of the roast) on HIGH and eight to ten hours on LOW. If you can, leave the cover off for the last 30-45 minutes so the sauce has a chance to reduce. You could also reduce the amount of broth in the beginning by a cup or so.
ELECTRIC PRESSURE COOKER: Will take approximately 60 to 80 minutes in an electric pressure cooker.
MAKE AHEAD: The roast can be prepared 2 days ahead. Reheat in the oven at 350 degrees until heated through.
FREEZER-FRIENDLY: The roast is freezer-friendly. Place in an airtight container and freeze 1-2 months. Thaw in the refrigerator. Reheat in the oven at 350 degrees until heated through.
NUTRITION
Serving: 1 | Calories: 588kcal | Carbohydrates: 26g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 750mg | Potassium: 737mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3409IU | Vitamin C: 11mg | Calcium: 184mg | Iron: 3mg
ADVERTISEMENT
