SPICY ITALIAN BEEF
1 boneless beef chuck roast (3 to 4 pounds)
1 jar pepperoncini (12 ounces)
1 can (14-1/2 ounces reduced sodium beef broth
1 bottle (12 ounces) low carb beer
1 onion, minced
2 tbs. dried Italian seasoning.
Cut beef, to fit in a 4-1/2 quart slow cooker, leaving beef in as many large pieces as possible.
Drain pepperoncini. Pull off stem ends and discard. Add pepperoncini, broth, beer, onion and herb bled to slow cooker. Cover; cook on low for 8 to 10 hours.
Remove beef from slow cooker and shred with 2 forks. Return shredded beef to cooking liquid; mix well. makes 8 to 10 servings
Note: Pepperoncini are thin long pickled peppers, available by the pickled foods section/
Nutritional values for this recipe click here
Crockpot recipe collection
1 boneless beef chuck roast (3 to 4 pounds)
1 jar pepperoncini (12 ounces)
1 can (14-1/2 ounces reduced sodium beef broth
1 bottle (12 ounces) low carb beer
1 onion, minced
2 tbs. dried Italian seasoning.
Cut beef, to fit in a 4-1/2 quart slow cooker, leaving beef in as many large pieces as possible.
Drain pepperoncini. Pull off stem ends and discard. Add pepperoncini, broth, beer, onion and herb bled to slow cooker. Cover; cook on low for 8 to 10 hours.
Remove beef from slow cooker and shred with 2 forks. Return shredded beef to cooking liquid; mix well. makes 8 to 10 servings
Note: Pepperoncini are thin long pickled peppers, available by the pickled foods section/
Nutritional values for this recipe click here
Crockpot recipe collection
No comments:
Post a Comment