Italian Beef:
4 pounds of beef sirloin or rump roast,cubed
2 tablespoon of Italian seasoning
2 teaspoon red pepper
2 teaspoon garlic powder
4 cups beef broth
4 red peppers, thinly sliced
Divide everything into two, one gallon freezer bag and label (except
broth, just add that the day you cook it.) When ready to cook, dump into
slow cooker and cook on high for 4 hours. Serve with couscous, or on rolls to make a sandwich or even on a pizza and add some cheese.
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