Potted Italian Beef with Sweet Peppers
-
Prep:
15 min. -
Cook:
4 hrs. - 8 hrs. -
Serves:
6
Recipes
Recipe tags: beef base, moderate difficulty, main, beef, slow
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 large | onion, sliced |
| 1 | green bell pepper, sliced |
| 1 | red bell pepper, sliced |
| 1½ cups | sliced mushrooms |
| 3 lbs | chuck roast cut into 2-inch cubes |
| 2 tsp | dried basil leaves |
| 1½ tsp | dry oregano leaves |
| 1½ tsp | dry whole thyme |
| 2 tsp | granulated garlic |
| ½ tsp | coarse black pepper |
| 2 cups | water |
| ½ cup | red wine |
| 1 Tbsp | balsamic vinegar |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| Shredded parmesan (optional) | |
| Italian bread (optional) |
Directions
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1
In a slow cooker, place onion, peppers, mushrooms and chuck roast.
-
2
In a small bowl, combine basil, oregano, thyme, garlic and pepper; evenly sprinkle over meat.
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3
In a medium bowl, add water, wine, vinegar and Roasted Beef Base; stir until base dissolves and pour over meat.
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4
Cover and cook on high for 4 hours or low for 8 hours, or until meat is fork tender.
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5
Place meat in bowl with broth. Serve with Italian bread and shredded cheese.