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.

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2 comments »

5 Responses to “Roasted Pistachio Ice Cream”

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Andrea Johnson — July 11, 2013 at 7:52 am
That looks so yummy! Can you suggest a good substitute for the cream cheese? I can’t eat dairy….. Also, can I use honey/agave in place of the sugar & corn syrup? Thanks!
- beantownbaker — July 11th, 2013 @ 7:54 am
  
  Have you tried the Tofutti “Better than Cream Cheese”? I am lactose intolerant and use that in place of cream cheese. I think the cream cheese is there to enhance the smooth texture of the ice cream. You could just leave it out if you wanted. The corn syrup is there to help it not freeze too hard. Again, you could omit it if you wanted or replace with honey. Let me know how it turns out for you with the substitutions.
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Casey — July 12, 2013 at 3:34 pm
I really need an ice cream maker….
- beantownbaker — July 14th, 2013 @ 4:15 pm
  
  I can’t believe I lived so long without one…
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Shannon — August 1, 2013 at 3:34 pm

i’ve done a pistachio ice cream awhile back and it was most definitely amazing. never was into the bright green stuff as a kid, either 🙂