| Total: | 8 hr 40 min |
| Active: | 40 min |
| Yield: | 2 to 3 servings |
Ingredients
- 2 tablespoons unsalted butter
- 4 scallions, chopped
- 1 pound Yukon gold potatoes, peeled and cut into 1/4-inch dice
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped
- 3 tablespoons chopped flat-leaf parsley
- 4 pounds boneless beef chuck roast, quartered
- 2 red, orange or yellow bell peppers, seeded and sliced
- 1 small onion, halved and thinly sliced
- 2 cloves garlic, chopped
- One 15-ounce can diced tomatoes with basil and oregano
- One 15-ounce can diced tomatoes with basil and oregano
- 2 teaspoons Italian seasoning
- 1/2 teaspoon whole fennel seeds
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
Instructions
- Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.
- Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
Reviews
Must say this was really tasty. Chuck roast isn’t my favorite cut, a bit tough, but had one left from a shared organic beef purchase that needed to be used. I didn’t do the hash, but served the roast with rice and asparagus. Used the drippings for gravy and there was not a scrap left. I wouldn’t call this the most amazing dinner I’ve ever prepared, but it seems everyone else did. Will keep this recipe for future reference to feed my crowd.
I have made this several times. It’s a great recipe. Very filing. Thank you Valarie.