Potted Italian Beef with Sweet Peppers
4 hrs. - 8 hrs.
Recipe tags: beef base, moderate difficulty, main, beef, slow
|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|
|½ cup||red wine|
|1 Tbsp||balsamic vinegar|
|2 Tbsp||Better Than Bouillon® Roasted Beef Base|
|Shredded parmesan (optional)|
|Italian bread (optional)|
In a slow cooker, place onion, peppers, mushrooms and chuck roast.
In a small bowl, combine basil, oregano, thyme, garlic and pepper; evenly sprinkle over meat.
In a medium bowl, add water, wine, vinegar and Roasted Beef Base; stir until base dissolves and pour over meat.
Cover and cook on high for 4 hours or low for 8 hours, or until meat is fork tender.
Place meat in bowl with broth. Serve with Italian bread and shredded cheese.