This is by far my favorite way to cook a Chuck Roast. It has an incredible Italian spiciness that my family loves! The flavor intensifies by the second day so if you have leftovers, great!
As a “Works for Me Wednesday” tip, Double this recipe and freeze 1/2 for another day. Kitchen duty doesn’t get much easier than COOK ONCE, SERVE TWICE! You can see this in my menu for this week here.
Italian Chuck Roast (Crockpot)
1 1/2 lb Chuck Roast
1 Cup Pepperocini Peppers, with packing liquid
1/2 Onion, Chopped
Salt and Pepper to taste
Place Roast in Crock Pot. Season with Salt and Pepper. Pour peppers and packing liquid over the top. Scatter onion over that. Cover and cook on low 8 hours.
Remove Roast from Crock Pot and place on a serving platter. Place peppers around or on top of roast.
You can pour cooking liquid into a saucepan, add a beef bouillon cube and 1/4-1/2 t. of thickening agent. (I used Xanthan. ) Heat over high, whisking until desired consistency.
Serve as Roast and Gravy
OR
Shred the meat. Place meat and peppers on rolls of your choice, top with Provolone Cheese and pop in the oven until bread is toasted and cheese is melted!
Yummy and without the bread is a very low carb option if that is how you roll!
You know I love to link up, so here’s who I’m joining with this post: Works for Me Wednesday, Tuesdays at the Table, Crockpot Wednesday, Tasty Tuesday, Tempt My Tummy Tuesday. Whew, that’s it. I have no doubt you’ll have fun reading all the great link ups at these sites!
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