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Top 4 Pie Recipes
Some like pie, some like cake and some just want BOTH! Try these
Slow Cooker Recipe
Powerhouse Beef Roast with Tomatoes, Onions, and Peppers
In need of a bit more energy this week? Powerhouse Beef Roast with Tomatoes, Onions, and Peppers is a perfect way to jump-start your week in a mighty way. The meat is so tender and the vegetables so flavorful, you’ll want to take the leftovers and make Beef Burritos on Tuesday…if there are any leftovers. And before your know it, Friday will be here and you’ll still have energy for the weekend.
We served ours with Rosemary New Potatoes and Chocolate Mud Cake.
Powerhouse Beef Roast with Tomatoes, Onions, and Peppers
Fix-It and Forget-It Revised & Updated, page 83
Makes 5-6 servings
Prep Time: 15 minutes
Cooking Time: 8-10 hours
Ideal slow-cooker size: 4- to 5-qt.
3-lb. boneless chuck roast
1 garlic clove, minced
1 Tbsp. oil
2-3 onions, sliced
2-3 sweet green and red peppers, sliced
16-oz. jar salsa
2 14½-oz. cans Mexican-style stewed tomatoes
1. Brown roast and garlic in oil in skillet. Place in slow cooker.
2. Add onions and peppers.
3. Combine salsa and tomatoes and pour over ingredients in slow cooker.
4. Cover. Cook on Low 8-10 hours.
5. Slice meat to serve.
Variation:
Make Beef Burritos with the leftovers. Shred the beef and heat with remaining peppers, onions, and ½ cup of the broth. Add 1 Tbsp. chili powder, 2 tsp. cumin, and salt to taste. Heat thoroughly. Fill warm flour tortillas with mixture and serve with sour cream, salsa, and guacamole.
I buy some really cheap cuts of steak or roasts and use a recipe similar to this and serve it over egg noodles.. Awesome!
Cant wait to try this, sounds yummy, thank you
> Looks very good, something to fix different.
Looks and sounds DELISH!!! Can’t wait to try it!
Another easy one – frozen or thawed chuck roast – 1 can creme of celery soup and 1 can cream of mushroom soup. Add all in your crockpot, set for all day or in a roaster in the oven set at 220 degrees. Forget it until ready to eat. Serve over noodles………..delicious!
LOVE this! Thanks…hehe I can have it on my diet!
In the crock now…smells delic!!!!!!
in the crock right now…smells delic!!!!!
I made this with beef shank. It was wonderful! We will have this dish again, served with brown rice.
This is the best roast I have ever made. My husband says it is the best he has ever had anywhere – ever. THANKS!
I have made this using round bone lamb chops. We called it Spanish style lamb chops. Very good. I’m trying it with chicken next. Thanks!
We tried this and loved it; Served it over buttered noodles. MMM!
For the second time around, we substituted a pork roast (butt end) for the beef, and it was even better!
For a little added oomph, my daughter and I put a dollop of sour cream on the top when serving. Mmm!
My husband says this recipe is “definitely a do-again!”
I made this recipe last week. Served with a pile of rice sprikled with cilantro. Awesome. This recipe is a keeper. Definately!
It was very good, it gives roast a different taste. I did not brown roast first, I just threw it all in the crock pot. We ate it the first night has roast and then I reheated the left overs, shredded it and served it on rice. Great both ways.