Potted Italian Beef & Sweet Peppers

With just 15 minutes of prep time this delicious Potted Italian Beef Stew will be ready for your slow cooker. Just prep and the rest of[ the day will be yours to enjoy while this cooks away in the slow cooker.]

Total Time:
8 hr 15 min
15 min
8 hr

6 servings

  • 1 large sliced onion
  • 1 sliced green bell pepper
  • 1 sliced red bell pepper
  • 1 1/2 cups sliced mushrooms
  • 3 pounds cut into 2-inch cubes, chuck roast
  • 2 teaspoons dried basil leaves
  • 1 1/2 teaspoons dry oregano leaves
  • 1 1/2 teaspoons dry whole thyme
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon coarse black pepper
  • 2 cups water
  • 1/2 cup red wine
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons Better Than Bouillon® Roasted Beef Base
  • Shredded parmesan (optional)
  • Italian bread (optional)
  • In a slow cooker, place onion, peppers, mushrooms and chuck roast.

  • In a small bowl, combine basil, oregano, thyme, garlic and pepper; evenly sprinkle over meat.

  • In a medium bowl, add water, wine, vinegar and Roasted Beef Base; stir until base dissolves and pour over meat.

  • Cover and cook on low for 8 hours or until meat is fork tender.

  • Place meat in bowl with broth. Serve with Italian bread and shredded cheese.

  • ©2016 Southeastern Mills, Inc.

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    Chicago Italian Beef (Pot Roast Style)

    Recipe courtesy of Jeff Mauro