Potted Italian Beef with Sweet Peppers

15 Min.
4 - 8 Hours
6
Ingredients
1
large sliced onion
1 large sliced onion
1
sliced green bell pepper
1 sliced green bell pepper
1
sliced red bell pepper
1 sliced red bell pepper
cups sliced mushrooms
1½ cups sliced mushrooms
3
pounds cut into 2-inch cubes, chuck roast
3 pounds cut into 2-inch cubes, chuck roast
2
teaspoons dried basil leaves
2 teaspoons dried basil leaves
teaspoons dry oregano leaves
1½ teaspoons dry oregano leaves
teaspoons dry whole thyme
1½ teaspoons dry whole thyme
2
teaspoons granulated garlic
2 teaspoons granulated garlic
½
teaspoon coarse black pepper
½ teaspoon coarse black pepper
2
cups water
2 cups water
½
cup red wine
½ cup red wine
1
tablespoon balsamic vinegar
1 tablespoon balsamic vinegar
2
tablespoons Better Than BouillonĀ® Roasted Beef Base
2 tablespoons Better Than BouillonĀ® Roasted Beef Base
Shredded parmesan (optional)
Shredded parmesan (optional)
Italian bread (optional)
Italian bread (optional)
Directions
  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.
  3. In a medium bowl, add water, wine, vinegar and Roasted Beef Base; stir until base dissolves and pour over meat.
  4. Cover and cook on high for 4 hours or low for 8 hours, or until meat is fork tender.
  5. Place meat in bowl with broth. Serve with Italian bread and shredded cheese.

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