There are also those weekends that are so packed with fun or work you need a quick meal. Like this weekend, put this recipe in your slow cooker and come out and enjoy the US Bank Great Midwest Balloon Fest at the Kansas Speedway. After your fun day, you can go home and have a great tasting, almost-ready-to serve dinner! (Now, keep reading this blog–and you will discover when we will be at the Balloon Fest–and if you show us a picture of your slow cooker meal, you will get $5.00 off of our Triple Slow Cooker Entertaining Cookbook.
When you want to spend the afternoon and evening with friends at the Balloon Festival, or want to stay down at the lake, enjoying every, last minute out on the boat or want to finish the gardening, you hate to end the fun and think about dinner. Yet, when you open the front door, reality hits and suddenly, its “What’s for dinner?”
Slow Cooker Beef Heros are just the recipe you need.
Slow cookers seem to shout fall and winter, but all too often, we set them aside in the summer. Get it out now and enjoy an easy summer meal. It is perfect to use when it is so hot that it is hard to think about cooking big meals and heating up the kitchen. Summer gatherings, preseason tailgates, and family picnics seem to beg for sandwiches and more casual meals and again, slow cookers to the rescue.
Now, for added fun and an easy dinner, cook your favorite summer meal in your slow cooker—use this recipe or your own. Take a picture of your summertime, slow cooker dinner with your phone and come out to the Great Midwest Balloon Fest on Sunday, August 10. At 1:00 PM we will be part of the Chef’s Competition and will be sharing some of our family-friendly recipes. Show us your picture and you will receive $5.00 off the purchase price of a copy of our Triple Slow Cooker Entertaining Cookbook. (Books will be available to purchase for $15.00 each/$10.00 each if you show us a picture of your slow cooker meal. Cash only, please)
Fun and good food together!
Slow Cooker Beef Heros
1 onion, halved and thinly sliced
1 (3-pound) beef rump roast or pot roast
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 tablespoon dry minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped pepperoncini, drained
1/2 cup reduced sodium beef broth
1/2 cup sliced roasted red peppers, drained
Crusty rolls, split and toasted
Sliced tomatoes, optional
Olive tapenade, below, optional
Place the onion in a 4-quart slow cooker. Place the roast in the slow cooker. Rub the roast with the oil, turning to coat it evenly.
Mix together the Italian seasoning, garlic, salt and pepper in a small bowl. Sprinkle the seasoning mixture evenly over all sides of the beef, turning to coat evenly. (If there is a fat side, place the meat fat side up.) Sprinkle with chopped pepperoncini, then pour beef broth around meat. Cover and cook on low 7 to 9 hours.
Remove roast and place on a cutting board, cover with aluminum foil and allow to rest 5 to 10 minutes. Using a slotted spoon remove the onions and set aside. Pour all collected broth into a deep bowl and set aside.
Thinly slice or shred the beef. Return the beef, onions and sliced, roasted red peppers to the slow cooker. Skim the fat from the collected liquids. Pour 1/2 cup of the broth over the meat and vegetables. Cover and heat on high 15 to 30 minutes or until hot.
To serve, spread the toasted rolls with mustard. Top with beef, onions, and roasted red peppers. If desired, top with sliced tomatoes and a spoonful of olive tapenade.
Makes 6 to 8 servings
If desired, top sandwiches with lettuce leaves, sliced pickles (such as Slightly Sweet Dill Refrigerator Pickles), and/or sliced Provolone or Swiss cheese.
This recipe freezes well. If freezing, pour additional reserved liquid over meat to moisten. Seal in a freezer container, label and freeze. To serve, set the frozen meat in the refrigerator the night before serving, then when ready to serve, heat in the microwave oven until steaming hot.
1/4 cup chopped pitted, ripe olives
1 green onion, chopped
2 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
1-1/2 teaspoons olive oil
Salt and pepper, to taste
Stir together all ingredients.
Cover and refrigerate until ready to serve, up to 3 days.
Makes about 1/2 cup.