Friday, December 17, 2010

New England Pot Roast and Italian Beef

More recipes from Anne.

New England Pot Roast

3 pound beef boneless chuck roast (I use other cuts too)
1 table spoon oil (to brown the meet first)
8 potatoes cut in half
3 cups baby carrots
1 large onion, chopped
1 jar (5 ounces) prepared horseradish
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Brown roast. Place veggies in bottom of crock pot. Top with roast. Spread
horseradish, salt and pepper on top. Add water. Cook on low 8-10 hours.
Enjoy! It's sweet and delicious!

Italian Beef (for sandwiches)

1 Chuck Roast
1 pack dry onion soup mix
1 medium to large jar Peporicini or similar peppers, mostly drained (I've
use greek golden peppers or even roasted red peppers instead)
1 cup water or beef broth (I often add a little of the pepper water too for
extra spice)

Place everything in crock pot and cook on low for about 8 hours. Take meat
out, shred and chop peppers if desired. Return everything to crockpot and
stir into juices. Serve on rolls. Yum! I love this meat on rolls with a
little mayo and sliced provolone under the broiler long enough to melt
cheese then scoop the meat inside!!

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