Real comfort food stirs up feelings of warmth. happiness. fond memories … all those heart-warming traits that make a recipe worth passing down generation after generation.
Yet, despite the fact it hasn’t been that chilly here this month, nonetheless, I can’t get wintertime comfort foods out of my mind! No bother. The lack of freezing temperatures is no reason to miss out on the simple joy of a warm meal of rich, tasty beef slow-roasted to perfection … my trusty friend Monsieur Crockpot doing all the work, while I go about a busy day of chauffeuring the boys here, there and back again.
The recipe? It’s an heirloom. True comfort food at its finest. So moist and delicious, it’s hard to believe this slow-cooker Italian roast is so simple to make. Just toss the ingredients into your crockpot and go … a delightful dinner will be waiting for you when you get home.
Ingredients
- 1 1/2 lbs boneless beef chuck roast, cut into 4 equal pieces
- 1 1/4 tsp dried Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp fresh ground black pepper
- 1 medium green bell pepper, seeds removed, sliced
- 1 medium red bell pepper, seeds removed, sliced
- 1 medium sweet onion, sliced
- 10 oz. white mushrooms, quartered
- 1/3 cup beef or chicken stock (homemade stock is best!)
- 2 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp pure maple syrup
Instructions
- Lightly coat bottom of a 6-quart slow cooker with olive or coconut oil.
- Season both sides of each piece of roast with Italian seasoning, salt and pepper. Place meat in the bottom of the slow cooker and top with the peppers, onion and mushrooms.
- In a small bowl, whisk together the broth, vinegar, Worcestershire sauce and maple syrup. Pour marinade over the peppers, onion and mushrooms.
- Cover and cook on high for 5-6 hours or on low for 7-8 hours.
- Divide the roast pieces among four plates and top with peppers, onion and mushrooms and a spoonful of the au jus. Garnish with fresh basil, if desired.
- Serve with a baked sweet potato and mixed greens salad. Enjoy!
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