SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS
Slow-cooked Italian beef for sandwiches. Provolone, Swiss, and Cheddar cheese are all delicious with this. My kids had hot Italian sandwiches on hoagies; I prefer mine over veggies like spaghetti squash or zoodles. Really, any veggies would work, as would mashed potatoes, rice, or grits. Don't forget to add the cheese on top if you're not doing sandwiches...it's absolutely heavenly without the bread, as well.
Provided by Krystal Berry
Categories Main Dish Recipes Roast Recipes
Time 5h30m
Yield 12
Number Of Ingredients 16
Steps:
- Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
- Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
- Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
- Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
- Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
- Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.
Nutrition Facts : Calories 717 calories, Carbohydrate 74.5 g, Cholesterol 71.2 mg, Fat 30.9 g, Fiber 5.1 g, Protein 33.4 g, SaturatedFat 12.1 g, Sodium 1898.4 mg, Sugar 7.4 g
BEEF WITH SWEET PEPPERS
Strips of beef chuck roast are simmered to a tasty tenderness in this super skillet dish sent by Kin Shea, Wethersfield, Connecticut. Good cuts for this recipe are boneless top blade roast or boneless arm or shoulder pot roast.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef in oil until browned, about 4 minutes; drain. Remove and set aside. In the same skillet, saute onion, peppers and garlic in butter until crisp-tender. Add tomatoes and seasonings; mix well. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until meat is tender. Serve over rice.
Nutrition Facts : Calories 375 calories, Fat 23g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 377mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 31g protein.
BEEF CHUCK STEAK W/ONIONS & PEPPERS
I came up with this for our dinner tonight and DH said that it was excellent and that I needed to post it on that "recipe website" The meat is simmered with the onions and peppers which are then made into a gravy. You could also add mushrooms which I didn't due to an allergy. I did, however, saute some on the side for DH.
Provided by LARavenscroft
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season meat with salt.
- Heat a non-stick skillet over medium heat.
- Coat with spray oil and add beef.
- Brown beef on both sides.
- Remove beef from skillet and add onions and peppers.
- Saute onions and peppers (and mushrooms, if using) about 3 minutes.
- Add beef broth to skillet.
- Return beef to skillet and bring to a boil.
- Reduce heat, cover and simmer for about 45 minutes or until beef is tender.
- Remove beef to a serving platter and keep warm.
- Mix together water and cornstarch and add to skillet.
- Stir constantly until gravy is thickened.
- Pour gravy over meat and serve.
Nutrition Facts : Calories 23.3, Fat 0.1, Sodium 2.6, Carbohydrate 5.5, Fiber 1, Sugar 1.8, Protein 0.6
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