French toast, pancakes, waffles, and crepes are all delicious when topped with this apple-cinnamon-pecan mixture.
| Prep Time: | 10 mins |
| Cook Time: | 10 hrs 10 mins |
| Total Time: | 10 hrs 20 mins |
| Servings: | 12 |
| Yield: | 1 to 4 – pound roast |
Ingredients
- 1 (4 pound) boneless beef chuck roast
- ½ cup all-purpose flour
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup water
- 1 tablespoon anise seed
- 1 tablespoon sesame seed
- 1 large green bell pepper, julienned
Instructions
- Rinse and pat dry the roast. Coat the roast evenly with the flour; season with salt and pepper.
- 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.
- 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.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 7 g |
| Sodium | 44 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Great
loved it so tender didnt have the anise or seasame spice added beff broth, sweet and sour peppers with some of juice , excellent
I followed the recipe except that I did not have any anise or sesame seeds. So I added some Penzey’s brand Italian seasoning and that gave it a really nice flavor. The beef was even better reheated the next day.
It is a little bland.
I think this is a keeper, a nice flavor and meat that just pulls apart and is juicy. So easy to prepare and cook.
This is a good italian beef recipe, the meat was very tender! I froze part of it and ate it later and it was still good. I even mixed it with some egg noodles to make beef and noodles to use up the left overs and it was delish! Thanks!
Made this last night; would say more like 3 and 1/2 stars but that’s not an option. My husband really liked it but I thought it was a little bland. I used chicken broth instead of water and next time I’m thinking I’ll add big onion slices with the green pepper…it was so tender but just felt it needed something to tip the scales so to speak. It was super easy and like I said…very tender.
This recipe was very good. I added extra green peppers. The meat was very tender.
Made this recipe with vension. Also added more green pepper and a can of beef broth. Served on a firmer bun with cheese. Even better the next day. Husband loved it. Could not tell it was vension at all.