Slow Cooker Italian Chuck Roast With Peppers And Onions Food

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS

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.

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS

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.

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS

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.

SLOW COOKED TENDER ITALIAN BEEF

Steps:

• Place chuck roast in a slow cooker.
• Combine beef broth, basil, oregano, onion, salt, garlic powder, red pepper flakes, bay leaves and pepper.
• Pour over roast.
• Cook on low 8 to 9 hours.
• Serve as a roast, or slice or shred meat and serve with rolls for sandwiches.
• Garnish with pepperoncini if desired.

CROCK POT PEPPER STEAK & ONIONS

Steps:

• Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
• Transfer the chuck steak to a large crock pot.
• Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
• Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
• Stir well and cook on high for two hours.
• After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
• Serve over rice or buttered egg noodles.

ITALIAN SAUSAGE AND PEPPERS (LOW-CARB, SLOW COOKER CROCK POT)

Steps:

• Add all ingredients to the slow cooker crock and toss well to coat vegetables and sausage pieces with the oil and spices.
• Cover and cook on LOW for 8 hours. Garnish each serving with a dollop of sour cream, if desired.

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Steps:

• Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
• Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

ITALIAN POT ROAST FOR THE CROCK POT

Steps:

• Place mushrooms and onion in the bottom of a 5 1/2 quart slow cooker.
• Sprinkle roast evenly with pepper. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat. Place roast on top of mushrooms and onions in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on high for 5-6 hours or until meat shreds easily with a fork.
• Remove the roast from the slow cooker and cut into large chunks; keep warm.
• Skim fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on high 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated.
• Serve over hot cooked egg noodles.

ITALIAN CHUCK ROAST

Steps:

• Cut roast in half. Transfer to a 4- or 5-qt. slow cooker. Combine the salad dressing mix, au jus mix and gravy mix with 1/4 cup water; rub over roast. Pour remaining water around the roast., Cover and cook on low for 8-10 hours or until meat is tender. Serve with gravy.

SLOW-COOKER ITALIAN BEEF SANDWICHES

Steps:

• In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.

SLOW-COOKER ITALIAN POT ROAST

Steps:

• In a large nonstick skillet, brown meat on all sides; drain. Sprinkle with Italian seasoning and garlic. Cut roast in half; transfer to a 5-qt. slow cooker., Top with the carrots, mushrooms, potatoes and onions. In a bowl, whisk gravy mix and tomato juice; pour over roast. Cover and cook on low until tender, 7-1/2 to 8 hours., Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.