SLOW COOKER: ITALIAN POT ROAST (click here to print)

Ingredients

• 3 1/2 pounds chuck roast
• Salt and pepper
• 1 purple onion
• 5 stalks celery
• 1 red Bell pepper, cut in a large dice
• 1 16-ounce jar whole pepperoncini peppers (don't drain)
• 2 sprigs each of fresh basil, thyme, oregano ( I usually double the basil)
• 4 cloves of garlic

Instructions

1. Season the meat generously with salt and pepper.
2. Add the meat to a slow cooker.
3. Add the remaining ingredients, including the whole jar of pepperoncini with the brine included.
4. Set to low and cook 8 to 10 hours.  Serves 8; 7 net carbs

Tip:  after the meat is tender, I removed the pepperoncini and put them in a blender along with some juice, and blend them into bite size pieces and then return them to the slow cooker and stir.  Remove basil, thyme, oregano, and garlic before serving.

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