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 »

5 Responses to “Salmon with Yellow Pepper Cilantro Pesto”

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Josie — July 22, 2009 at 12:37 pm

Yum!! I’m always looking for new ways to make salmon. Can’t wait to try this!
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Colleen — July 22, 2009 at 2:59 pm

This looks delicious! I love pesto with salmon and this adds even more great flavors.
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3

Kerstin — July 22, 2009 at 4:01 pm

Looks like a perfect salmon recipe! I still haven’t been to Penzey’s, but will make it there one of these weekends!
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Scott W. — July 23, 2009 at 12:38 am

So how powerful was the cilantro flavor? I’m not a big fan of cilantro, but Steph is. I might try to make this if it isn’t to powerfully flavored with cilantro.
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Jen — July 23, 2009 at 12:40 am

I don’t know if we can be friends Scott. Cilantro is awesome. Honestly, it was more garlicy than cilantro flavored, but I’ve heard that people who don’t like cilantro really can’t stand it and I love it, so I don’t know if that’s a fair assessment… I say give it a shot. If you don’t like the pesto, eat yours without it.