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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (304g) Recipe makes 6 servings The following items or measurements are not included below: ciabatta |
||
| Calories 604 | ||
| Calories from Fat 407 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.3g | 69% | |
| Saturated Fat 18.0g | 90% | |
| Monounsaturated Fat 18.9g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 157mg | 52% | |
| Sodium 2410mg | 100% | |
| Potassium 767mg | 21% | |
| Total Carbohydrate 3.0g | 1% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.8g | ||
| Protein 44.1g | 88% | |
Menus using this recipe:
Slow Cooked Tender Italian Beef
By: carolinafan
May 1, 2007
Savory blend of herbs and spices make this roast delicious.
SERVES 6
Ingredients
- 1 (3 lb) boneless beef chuck roast
- 1 (14 1/2 ounce) can beef broth
- 2 tablespoons dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried onions
- 1 1/2 tablespoons salt
- 1 1/4 tablespoons garlic powder
- 1/2 tablespoon red pepper flakes
- 2-3 bay leaves
- 1/4 teaspoon pepper
- 6 ciabatta or sandwich buns
- pepperoncini pepper (for garnish) (optional)
Directions
1
Place chuck roast in a slow cooker.2
Combine beef broth, basil, oregano, onion, salt, garlic powder, red pepper flakes, bay leaves and pepper.3
Pour over roast.4
Cook on low 8 to 9 hours.5
Serve as a roast, or slice or shred meat and serve with rolls for sandwiches.6
Garnish with pepperoncini if desired.
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Featured Reviews for This Recipe
From: Marg (CaymanDesigns)
On Aug 22, 2008
After putting the spices in the crockpot I realized I had used tsp. instead of Tbls. I decided not to add more because I thought Tablespoons of garlic powder and red pepper flakes especially sounded way too spicy for my family. I'm really glad I didn't because it was indeed spicy enough with the tsp. amounts. We enjoyed the sandwiches a great deal. A little mayo on the bun was also good. Thanks for posting! I know I'll be making them again! I served them with Ww Cheese Fries and Extra Special Steamed Green Beans.
From: shapeweaver
On Aug 5, 2007
Let me just say that I'm so pleased to be the first to rate and take a photo.(I wish the photo could have been better).As I was reading the ingredients, I knew that the amount of basil would be too much so I cut the amount in half.And as for the salt I left it out,since I wasn't sure how salty the beef broth was.Everything else stayed the same.Since I had gotten a late start on getting this going,I cooked this on low for three hours and then on high for two hours.And making it this way worked out perfect for me.We had this on hoagie buns served with Roasted Parmesan Potatoes,and it made a great meal.This will be made again.Thank you for posting and,"Keep Smiling
"
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