Time 5h30m Yield 12 Number Of Ingredients 16 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.
Time 6h10m Yield 8 Number Of Ingredients 7 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.
Time 5h30m Yield 12 Number Of Ingredients 16 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.
Time 7h50m Yield 10 servings. Number Of Ingredients 9 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.
More about “slow cooker italian chuck roast with peppers and onions recipes”
Time 5h30m Yield 12 Number Of Ingredients 16 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.
