Recipe: Pepper Steak Roast

Pepper Steak Roast

2 1/2 to 3 pounds chuck roast, cut into chunks, browned

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

2 (14 1/2 ounce) cans stewed tomatoes

In slow cooker, place roast chunks.  Place peppers over roast.  Salt and pepper to taste.  Pour stewed tomatoes over top.  Cover. Cook on low 9 to 12 hours.  Makes 6 servings.

My husband Stan loves this recipe!  He likes to have it served over rice.  The beef is so tender you can cut it with your fork.  The stewed tomatoes and sweet bell peppers, create a broth full of so much flavor, that you almost want to pour it in a glass and drink it.

This recipe takes just a few minutes to prepare in the morning.  I slice the peppers the night before and place them in a plastic bag.  All I have to do in the morning, is brown the meat then layer the ingredients in the slow cooker.  When I get home, I am met with the aroma of a delicious home cooked meal.

 Recipe can be found on page 162 in, 

MY KIND OF COOKING COOKBOOK.

And the winner is!

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Check out my blogging buddy, Bo's blog (say that three times fast), Bo's Bowl  He is giving away a fantastic cookbook called "Hot and Hot Fish Club Cookbook".   Not only does he have great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

  

Also check out my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!