Crockpot beef and peppers
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.
Crockpot beef and peppers
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.
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This sounds great! And I really can’t imagine you heating up frozen mashed turnip… you know you can make it just like mashed poatoes? That’s one of my favorite dishes at Thanksgiving because I really only have it that one time each year.
Ah yes the turnip dish! when we get our giant 4lb heirloom next year, this is the dish to make!!
I have to try this…I didn’t know this recipe…thank you!!Ciao Flavia