Crockpot beef and peppers

Tuesday, February 24, 2009

This recipe comes from my stepmom. Hubby couldn’t remember the time she made this for us, but he sure did love it today. It was SO easy to throw together and just forget about it all day. When we walked in after a long day of work, it smelled delicious in our house.

We served this on a bun with some hickory smoked goat cheese. The cheese mixed very well with this meet which had a little bite from the pepperocini.

Printable Recipe5 lb Chuck Roast – I used boneless rump roast
1 tsp garlic salt – I used 1 tsp minced garlic + 1 tsp kosher salt
1 tsp Italian seasoning
1 tsp oregano
1/2 tsp pepper
8 oz jar pepperocini with juice
12 oz can beer
I also added some chopped onions that we had in the fridge
Put everything into the crockpot. Cook on LOW for 8 hours.

We halved the recipe and got enough for 6 sandwiches.

Family Favorites, Main Meal

2 comments »

8 Responses to “Cilantro Chicken Burgers”

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Jenny — March 19, 2010 at 12:09 pm

I’m planning to make these tonight! They sound so good!
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Momma Bean — March 19, 2010 at 12:19 pm

I love anything with cilantro in it! Thanks!
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3

Brisbane Baker — March 19, 2010 at 12:37 pm

WOW, what a great combo! I will definitely be trying these some time soon!

Check me out!

http://www.brisbanebaker.blogspot.com
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4

yumventures — March 19, 2010 at 1:00 pm

I love Cara’s blog too! These look delish, I love the drunken peppers too!
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Cara — March 19, 2010 at 3:22 pm

Wow, the drunken peppers sound like such a nice touch! These could easily evolve into Cuervo & Carona burgers – catchy, right?!
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Suzi — March 27, 2010 at 1:46 pm

These look really yummy! You mentioned tequila but it doesn’t appear in the recipe… I definitely want to try these, but I need to know how much tequila to use because, well, not having tequila is not a problem in my house, haha!
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Jen — March 28, 2010 at 4:01 am

Suzi,

The original recipe from Cara’s blog uses Tequila. I didn’t have any in the house, so the recipe I posted is the adaptation that I made instead. Click here to see Cara’s original version.
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aimeeher — April 1, 2010 at 7:24 am

I was just wondering if it mattered what type of oatmeal we used in the recipe. Instant, slow cooking?