My parents have a cabin on a small lake in northern Wisconsin. When we’re there, we all love to spend the day fishing, swimming, and kayaking, so lunch is sort of an afterthought. My mom (Nancy) often brings a slow cooker filled with Italian beef. All we have to do is find time to stop playing and enjoy this tasty meal.
Ingredients
- 3 cups beef bone broth, store-bought or homemade
- 1 (12-ounce) jar banana peppers (with juices)
- ¼ cup diced onions
- 2 teaspoons finely chopped garlic, or cloves from 1 head roasted garlic
- 2 teaspoons ground dried oregano
- 2 teaspoons dried basil
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 (5-pound) boneless rump roast
- 1 cup chopped roasted red bell peppers, for garnish (optional)
How to Make It
- Place the broth, banana peppers with juices, onions, garlic, oregano, basil, salt, and pepper in a 4-quart slow cooker.
- Place the roast on top of the broth mixture. Cover and cook on low for 8 hours or, if you’re pressed for time, on high for 4 hours. (Low and slow creates a more tender and juicy roast.) The roast is done when the meat is very tender and falls apart easy. Garnish with chopped roasted red bell peppers, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 331 kcal Calories from Fat: 108.9 kcal |
|
% Daily Value*
|
| Total Fat 12.1 g 35% |
Trans Fat 0.0 g |
carbohydrates 1.5 g 1% |
Dietary Fiber 0.5 g 1% |
Protein 51 g 102% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |