Italian Beef with dried herbs

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Ethnicity
None  
Base Type
Beef  
Course
Entree  
Preparation Time
60+ Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
From Kristi Sellers  
Source
 
Source Description
 
Last Modified
2009-11-16  
User
Joyce McGuire



Ingredients
                
1 cn
11.5 oz pepperoncinis

4 lb
boneless beef chuck roast

1/4 c
water

1 3/4 t
dried basil leaves

1 1/2 t
garlic powder

1 1/2 t
dried oregano

1 1/4 T
salt

1/4 t
pepper, black

1 ea
large slice and quartered onion, white


Directions
Drain pepperoncinis, reserving liquid.  Remove and discard stems, set peppers aside.  Cut roast into large chunks.  Brown beef if desired. Place 1/3 of meat in 5 quart slow cooker.  Add water.

In small bowl combine spices.  Sprinkle half of mix over meat.  Layer with onions, peppers and pepper liquid.  Top with remaining meat and herbs.

Cover and cook on low 8-9 hours or until meat is tender.  Shred beef.

Serve on rolls or over rice.