Italian Beef and Peppers


I don’t think I’ll be putting Portillo’s out of business any time soon, but if you are in the mood for a little Italian beef and peppers, this will hopefully do the trick.  Eat as is or serve in lettuce cups. Also, I think next time around, I’d probably add an onion and an additional pepper or two (it is a preference thing!!).

Italian Beef and Peppers

Ingredients

    Slow Cooker Ingredients:

  • 3.5 pound beef rump roast
  • 4-5 cups of water
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon Herbes de Provence (or Italian seasoning)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1 teaspoon organic coconut palm sugar (or preferred sweetener)
  • 2 large shallots, quartered
  • 5-6 garlic cloves, quartered

Skillet Ingredients:

  • 2 teaspoons avocado oil (or preferred cooking oil)
  • 1 large green pepper, cut in strips
  • 1 large red pepper, cut in strips
  • 2-3 garlic cloves, minced
  • 1.5 cups beef broth

Directions

  1. Place the beef in a slow cooker. Add water to just cover the meat. Add remaining slow cooker ingredients.
  2. Cook for 8-9 hours on low. Remove beef from the slow cooker and place on a cutting board and let rest for five minutes. Remove fat layer. Using two forks pull beef apart. Set aside.
  3. In a large skillet, add oil and peppers. Cook on low for 15 minutes, stirring occasionally. Add pulled meat, garlic, and broth. Bring to a boil. Reduce to a simmer and cook to until liquid is absorbed (about 15 minutes).
  4. Enjoy!


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Comments

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One Comment

  1. Read more says:

    nice work.

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