Best Versatile Crock Pot Chuck Roast Part 5 Italian Style Pulled Beef Caprese Pita Pizza Recipes

BEST EVER SLOW COOKER ITALIAN BEEF ROAST

Best Ever Slow Cooker Italian Beef Roast image

Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.

Provided by Teeann

Categories World Cuisine Recipes European Italian

Time 6h10m

Yield 8

Number Of Ingredients 7

Ingredients

1 (3 pound) beef chuck roast
1 onion, quartered
1 (10.5 ounce) can beef broth
1 (1 ounce) packet dry au jus mix
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g

SLOW-ROASTED BEEF POT ROAST WITH ITALIAN SAUSAGE

Slow-Roasted Beef Pot Roast With Italian Sausage image

The pan juices from this pizza-inspired pot roast just might be the best part of the dish. Maybe oven roasted (covered) for 2 1/2 - 3 hours at 325 degrees. With adaptations from Bruce Aidell's, "The Great Meat Cookbook". Note: I added to the recipe garlic in the sauce and inserted into the roast. With a small pointed knife, stuff roast prior to cooking with slivers of garlic. Also, instead of fennel and oregano, I subbed 1 tablespoon dried Italian seasoning plus 1 tablespoon sugar.

Provided by gailanng

Categories Roast Beef

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (2 1/2-3 lb) trimmed boneless beef chuck roast or 1 (2 1/2-3 lb) trimmed boneless pork shoulder
1/2 teaspoon salt
2 tablespoons olive oil
1/2 teaspoon fresh ground black pepper
10 -12 ounces Italian sausage, removed from casing (hot or mild or a combination of both)
1 large red onions or 1 large yellow onion, cut into 1/2-inch pieces
1 (28 ounce) can crushed tomatoes with basil
1/2 cup red wine
2 poblano peppers or 1 large green bell pepper, cored and cut into 1/2-inch pieces
1 cup thickly sliced mushroom, such as cremini (optional)
1/2 teaspoon oregano
1/4 teaspoon fennel seed (optional)
cooked pasta, for serving
flat leaf parsley

Steps:

Pat beef dry. Season on all sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Brown beef (or pork) in the oil until well browned on both sides, 10-12 minutes total. Transfer meat to the slow cooker.
Add sausage and onion to skillet. Cook, breaking up sausage with a spoon, until browned, about 10 minutes. Drain off excess fat. Stir in tomatoes, peppers, wine, chilies, mushrooms, oregano and fennel. Pour over beef in slow cooker. Cook on low until beef is fork-tender, about 8 hours. (You can use the high setting for 4 hours, but the beef won't be quite as tender). (If working in advance, the cooked dish can be refrigerate covered up to 2 days. Skim off solidified fat; reheat gently in a large saucepan on low heat.).
Carefully remove roast to a serving platter; tent with foil. Skim off fat from pan juices. Taste and season with salt, if necessary. Serve roast thinly sliced over the pasta. Top beef slices and pasta with tomato mixture. Garnish with parsley sprigs.

Nutrition Facts : Calories 500.1, Fat 28.9, SaturatedFat 10.4, Cholesterol 151.7, Sodium 920.2, Carbohydrate 7, Fiber 0.8, Sugar 2.4, Protein 49.6