Saturday, October 3, 2015

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.

lowcarb-ology.com

 

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