Friday, January 13, 2012

Slow Cooker Italian Beef

I have to admit that I am intimidated by beef recipes. I have no idea about the cuts of meat and how to prepare them. I tried to learn when I was first married and carefully read my Betty Crocker cookbook, but it didn't stick. Recently, chuck roasts were BOGO at a local grocery store; I bought them and played around with a few recipes. I knew my husband would love it because there are pepperoncinis in it. I served it with a side of potatoes and a vegetable, but many of the recipes I looked at encouraged you to shred the beef and serve on rolls. Both times I made it, my husband raved about it; I even called to tell my dad that I had made the best beef ever! This is becoming a go-to recipe for me since it requires NO SLICING.

INGREDIENTS:    
  • 3 lb beef chuck roast
  • 1 onion, quartered (yay for no slicing!)
  • 1/2 t salt
  • 1/2 t pepper
  • 14 ounces of beef broth (I made mine using 2 cubes of beef bouillon and boiling water)
  • 1 package of dry Italian dressing mix
  • 1 package of Au Jus gravy mix
  • 1/4 jar of Pepperoncini and juice (about 4 ounces)
DIRECTIONS:
  1. Quarter onion and place in slow cooker.
  2. Add meat to slow cooker.
  3. Mix salt, pepper, broth, and mixes. Pour on top of beef in slow cooker.
  4. Top with pepperoncinis and juice.
  5. Cook on low for 6 to 7 hours.


Difficulty: Easy
Time: Prep 10 minutes
Source: adapted from The Crock Pot Girls and southernfood.about.com

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