This is a super easy recipe that you can just throw together quickly. One thing you may notice - no other liquid is added. The beef slowly cooks and the delicious juices created by this method make an amazing dipping sauce. Enjoy!
Ingredients
Original recipe makes 10 servings
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 Stalk Celery, Diced
1 Small Onion, Diced
1 each Red and Green Bell Peppers, Sliced
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) Beef Chuck Roast
Directions
Season your roast with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder. Place your roast, along with the celery, onion and bay leaf in slow cooker.
Cover, and cook on Low for 8 hours, add the package of dry salad dressing mix and bell peppers and cook for 2 hours more until peppers are tender and cooked through. (You can also cook on high for 4-5 hours, adding the dressing and peppers during the last hour.) When done, remove bay leaf, and shred meat with a fork. Reserve the drippings for dipping!
Serve on crusty rolls. (I suggest fresh baked sesame rolls from our Bakery.) Delicious!!!
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