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:
- Quarter onion and place in slow cooker.
- Add meat to slow cooker.
- Mix salt, pepper, broth, and mixes. Pour on top of beef in slow cooker.
- Top with pepperoncinis and juice.
- 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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