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Easy Italian Beef (Make-Ahead Freezer Meal)
Dinner Italian

Easy Italian Beef (Make-Ahead Freezer Meal)

5.0

Prep
10 min
Cook
240 min
Total
310 min

Instructions

  1. 1 Cut chuck roast into 5 pieces and place in a 1-gallon, resealable freezer bag.
  2. 2 Drain pepperoncinis and reserve 1/4 cup of the liquid. Add peppers to the freezer bag.
  3. 3 Whisk reserved liquid with Italian dressing mix and olive oil. Pour mixture over the beef and peppers. Tightly seal the bag and mix the contents until well combined. Lay flat in the freezer and freeze for up to one month.
  4. 4 When ready to cook, remove bag from the freezer and allow contents to partially thaw until they can be broken apart, about 1 hour.
  5. 5 Empty bag into a slow cooker. Cook until meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.
  6. 6 Remove meat and shred with a fork. Return meat to the pot and serve immediately.

By Allrecipes Editorial Team

Best Ever Slow Cooker Italian Beef Roast
Dinner Italian

Best Ever Slow Cooker Italian Beef Roast

4.7

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Place chuck roast in a slow cooker; scatter onion quarters around roast. Pour beef broth over roast; sprinkle au jus mix, dressing mix, salt, and black pepper over roast.
  2. 2 Cover cooker. Cook on Low until meat very tender, 6 to 8 hours.

By Allrecipes Member

Grandma Maul's Italian Beef
Dinner Italian

Grandma Maul's Italian Beef

4.3

Prep
10 min
Cook
610 min
Total
620 min

Instructions

  1. 1 Rinse and pat dry the roast. Coat the roast evenly with the flour; season with salt and pepper.
  2. 2 Heat the olive oil in a skillet over medium-high heat. Add the garlic to the hot oil; sear the beef in the oil until all sides are slightly browned. Transfer the roast to a slow cooker. Pour the water over the roast.
  3. 3 Cook on Low for 5 hours. Add the anise seed and sesame seed to the slow cooker and cook another 4 hours. Add the green bell pepper and continue cooking until the meat is tender and easily pulled apart, about 1 hour more.

By Heather Oudman

Brasato al Barolo (Braised Chuck Roast in Red Wine)
Dinner Italian

Brasato al Barolo (Braised Chuck Roast in Red Wine)

3.3

Prep
45 min
Cook
170 min
Total
935 min

Instructions

  1. 1 Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves into a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered, then return to the refrigerator and marinate for 6 more hours.
  2. 2 Transfer chuck roast to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both separately.
  3. 3 Heat olive oil in the stockpot over medium-high heat. Brown chuck roast for 4 to 6 minutes per side. Reduce the heat to medium and add strained vegetable mixture; cook until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
  4. 4 Pour reserved wine back into the stockpot and add salt. Reduce the heat to medium-low, cover, and simmer without removing the cover for 2 hours. Uncover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from the cooking liquid to a serving platter and tent with foil to keep warm.
  5. 5 Return cooking liquid to a boil over medium-high heat, then reduce the heat and simmer until reduced to a sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; purée mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

By Allrecipes Member

Melt-in-Your-Mouth Beef Cacciatore
Dinner Italian

Melt-in-Your-Mouth Beef Cacciatore

4.5

Prep
15 min
Cook
365 min
Total
380 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.
  2. 2 Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
  3. 3 Cook on Low for 6 hours.

By Challengergurl

Slow Cooker Shredded Beef for Tacos and Burritos
Mexican

Slow Cooker Shredded Beef for Tacos and Burritos

4.7

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
  2. 2 Cook on Low 8 to 10 hours.
  3. 3 Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

By girlcabbie

Pepperoncini Beef
Dinner

Pepperoncini Beef

4.6

Prep
10 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
  2. 2 Cover, and cook on Low for 6 to 8 hours.
  3. 3 When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches!

By COOKINGMAMAL

Pot Roast with Balsamic Onions

Pot Roast with Balsamic Onions

4.3

Prep
10 min
Cook
375 min
Total
385 min

Instructions

  1. 1 Season roast with salt, pepper, and garlic powder.
  2. 2 Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
  3. 3 Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
  4. 4 Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

By Gina Izzy Shores

Green Chile Beef Tacos
Dinner Mexican

Green Chile Beef Tacos

4.4

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Lay beef chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle taco seasoning mix over beef. Pour green salsa over the top, followed by broth.
  2. 2 Cook on Low for 4 hours. Add more broth if needed. Remove beef from the slow cooker and shred with 2 forks. Return shredded beef to the slow cooker; mix with liquid. Serve hot.

By Mary McCarthy Maslowski

Mississippi Roast (Slow Cooker Pepperoncini Pot Roast)
Dinner American

Mississippi Roast (Slow Cooker Pepperoncini Pot Roast)

4.8

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place roast in a slow cooker. Form a pocket in the top of the roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
  3. 3 Cook on Low for 8 hours.
  4. 4 Serve and enjoy!

By Pokerman11

Original Homemade Italian Beef
Dinner American

Original Homemade Italian Beef

4.7

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Place roast into a slow cooker and rub dressing mix over top. Pour water around roast. Cover and cook on High until meat is tender and can be easily pulled apart with a fork, 5 to 6 hours.
  2. 2 Remove meat and shred with two forks. Return meat to the slow cooker; add pepperoncini and as much pepperoncini juice as you like for additional flavor. Cover and cook for 1 more hour.
  3. 3 Serve on buns.

By Randi

Chuck and Potato Bake
Dinner

Chuck and Potato Bake

4.4

Prep
15 min
Cook
185 min
Total
200 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place chuck roast in a 9x13 inch baking dish with high sides. Roast for 1 hour in preheated oven. Spoon off any fat that has accumulated.
  2. 2 Combine the 2 cans of mushroom soup and the chives in a large bowl. Remove roast from oven, and scatter the potatoes, carrots, and mushrooms around the roast. Pour the soup mixture over the meat and vegetables. Cover with aluminum foil.
  3. 3 Return the baking dish to the oven to roast for 2 additional hours. Uncover, and sprinkle with the grated Cheddar cheese. Return to the oven until the cheese melts, about 5 minutes.

By MILLIE CROSS

Slow Cooker Roast Beef
Dinner American

Slow Cooker Roast Beef

4.5

Prep
5 min
Cook
1320 min
Total
1325 min

Instructions

  1. 1 Whisk soy sauce and soup mix together in a slow cooker until well combined. Place chuck roast into the cooker; pour in water until all but the top 1/2 inch of roast is covered. Sprinkle ground pepper over top. Cover and cook on Low until meat is tender, about 22 hours.

By GLASSWOMN9

Perfect Pressure Cooker Pot Roast

Perfect Pressure Cooker Pot Roast

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
  2. 2 In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
  3. 3 Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

By MamaShea

Slow Cooker Cranberry Roast
Dinner American

Slow Cooker Cranberry Roast

4.4

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Add onion soup mix to bottom of a slow cooker, then add roast; top with cranberry sauce.
  2. 2 Cover and cook on Low for 8 hours.
  3. 3 Transfer roast to a cutting board; set aside. Adjust the slow cooker to High.
  4. 4 Whisk butter and flour together in a bowl; slowly whisk into cooking liquid in slow cooker. Serve gravy with roast.

By ATLANTAKIM

Three Packet Slow Cooker Roast
Dinner American

Three Packet Slow Cooker Roast

4.7

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk water, ranch dressing mix, Italian dressing mix, and brown gravy mix together in a bowl until smooth.
  3. 3 Place the beef roast into a slow cooker; pour the dressing mix on top.
  4. 4 Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

By Kerstin

Beef and Vegetable Soup
Dinner

Beef and Vegetable Soup

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Season the beef as desired.
  2. 2 Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
  3. 3 Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
  4. 4 Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.

By Campbell's Kitchen

Roast in a Slow Cooker

Roast in a Slow Cooker

4.6

Prep
10 min
Cook
365 min
Total
375 min

Instructions

  1. 1 Put roast in slow cooker crock.
  2. 2 Stir cream of mushroom soup, beef gravy, brown sugar, dry onion soup mix, vinegar, soy sauce, Worcestershire sauce, salt, and pepper together in a bowl; pour over the roast.
  3. 3 Cook on High for 6 to 7 hours or on Low for 12 to 14 hours.
  4. 4 Remove roast to a platter. Ladle liquid from the slow cooker into a saucepan and bring to a boil. Sprinkle flour into the liquid and stir; cook until the liquid thickens into a gravy, about 5 minutes. Serve gravy with the roast.

By Sue Farnsworth Sattel

Slow Cooker Au Jus Pot Roast
Dinner French

Slow Cooker Au Jus Pot Roast

4.7

Prep
15 min
Cook
500 min
Total
515 min

Instructions

  1. 1 Rub chuck roast with 1 tablespoon Worcestershire sauce; sprinkle Montreal-style steak seasoning all over roast.
  2. 2 Heat olive oil in a large skillet over medium-high heat. Add roast; sear until browned, about 5 minutes per side. Transfer roast to a slow cooker.
  3. 3 Dissolve bouillon cube in coffee; pour over roast. Pour tomato sauce over roast; season with oregano, and drizzle with remaining 2 teaspoons Worcestershire sauce. Cover slow cooker.
  4. 4 Cook on Low until roast is tender, 8 to 10 hours.

By crancherry

Pot Roast Dips
Dinner American

Pot Roast Dips

4.8

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Combine water, au jus mix, and onion soup mix in a slow cooker. Add beef, cover slow cooker, and cook on High until tender, 5 hours.
  2. 2 Shred beef with two forks; cover slow cooker and continue cooking on Low 1 to 2 hours more.
  3. 3 Spoon beef mixture into hoagie buns; sprinkle with mozzarella cheese, then serve.

By Stephanie Muro

Barbeque Shredded Beef

Barbeque Shredded Beef

4.3

Prep
10 min
Cook
480 min
Total
490 min

Instructions

  1. 1 Stir together tomato sauce, onion, brown sugar, vinegar, chili powder, soy sauce, salt, and mustard in a slow cooker; add roast. Spoon onion mixture over roast to coat.
  2. 2 Cook on High for 7 hours. Shred roast in the slow cooker with a pair of forks. Continue cooking for 1 hour more.

By wvmutti

Instant Pot® Mississippi Roast
Dinner American

Instant Pot® Mississippi Roast

4.8

Prep
5 min
Cook
110 min
Total
125 min

Instructions

  1. 1 Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
  2. 2 Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By CRC

Rutabaga Beef Stew
Dinner

Rutabaga Beef Stew

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Cut beef chuck roast into 3/4-inch pieces. Toss together beef, flour, and 1/4 teaspoon each salt and pepper in a bowl until coated. Heat oil in a large pot over medium-high heat. Add meat and cook until browned, about 5 minutes.
  2. 2 Add red wine (if using) to pot and simmer until alcohol evaporates, 3 to 4 minutes. Stir in broth, rutabaga, onion, carrots, celery, garlic, bay leaves, herbes de Provence, and remaining salt and pepper. Bring to a boil. Reduce heat and simmer, covered, until meat and vegetables are tender, 30 to 40 minutes. Discard bay leaves.

By dinehaus

Cranberry Pot Roast by Michelle
Dinner Other

Cranberry Pot Roast by Michelle

4.5

Prep
5 min
Cook
150 min
Total
165 min

Instructions

  1. 1 Heat vegetable oil in a large skillet over medium-high heat. Place beef chuck roast into the skillet and sear until browned on each side. Remove from heat and set aside. Combine tomato sauce, cranberry sauce, horseradish, mustard, cider vinegar, and red wine in a large pot or dutch oven and bring to a boil over medium-high heat. Place roast into the pot and cover. Reduce heat to low and simmer until beef is tender, 2 to 3 hours, basting and turning roast occasionally.
  2. 2 Place roast on a large platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Meanwhile, increase heat to medium-high and allow the sauce to reduce to desired consistency. Slice the roast and serve with sauce.

By The Ethical Cook

Apple-Flavored Pot Roast
Dinner American

Apple-Flavored Pot Roast

4.6

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place beef in a roasting pan or large casserole dish; add about ½ inch of water. Stir in apple juice concentrate and soy sauce. Cut several small slits in roast; stuff with garlic. Season roast with onion soup mix. Cover the pan with aluminum foil or a lid.
  3. 3 Cook in the preheated oven for 2 hours. Add potatoes and carrots. Cover the pan; continue cooking until roast is fork tender, about 2 hours more.

By PC Sharer

Big Ben's Beef Machaca
Mexican

Big Ben's Beef Machaca

4.5

Prep
20 min
Cook
470 min
Total
490 min

Instructions

  1. 1 Place beef portions into the crock of a large slow cooker. Mix olive oil, Worcestershire sauce, lime juice together in a bowl; pour over the beef. Add diced tomatoes, sweet onion, green bell pepper, garlic, jalapeno pepper, beef broth, oregano, cumin, chili powder, salt, and black pepper to the slow cooker.
  2. 2 Cook on High for 1 hour. Change setting to Low and continue cooking until the beef is tender, about 6 1/2 hours.
  3. 3 Remove beef with tongs to a cutting board. Shred with a pair of forks and return to the slow cooker. Continue cooking another 20 to 30 minutes.

By FireGuysWife

Kansas City Style "Burnt Ends" Philly Cheesesteak
Lunch American

Kansas City Style "Burnt Ends" Philly Cheesesteak

5.0

Prep
10 min
Cook
300 min
Total
790 min

Instructions

  1. 1 Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C). Season beef with dry rub, and double wrap in foil. Place on a sheet pan or in a baking dish, seam side up, and roast in the preheated oven for 2 1/2 hours.
  2. 2 Let rest for 1 hour. Unwrap and transfer to a cutting board. Reserve all juices. Cut into 1-inch cubes and transfer to a mixing bowl. Add cooking juices, more dry rub if desired, and bbq sauce. Mix well, wrap, and refrigerate overnight.
  3. 3 Preheat the oven to 450 degrees F (230 degrees C). Transfer beef into a shallow baking dish and brush generously with bbq sauce.
  4. 4 Roast in the preheated oven until meat starts to char around the edges, about 1 hour. Remove from oven and brush again with bbq sauce. Reduce oven temperature to 250 degrees F (120 degrees C).
  5. 5 Roast until the "burnt ends" are as tender as you want, about 1 1/2 hours more.
  6. 6 Transfer the "burnt ends" onto the rolls, and finish with cheese whiz, onions, peppers, and green onions.
  7. 7 Serve and enjoy!

By John Mitzewich