Sunday, May 3, 2009

Italian Beef

This meal takes me back to Sundays as a kid. Sundays, helping Grandma clean up and watching football with Grandpa. The family members have changed and it was playoff basketball today instead of football, but the feeling was still the same. I made this old school Sunday dinner a little bit healthier with brown rice and fresh green beans instead of the cooked-to-death canned beans.

Italian Beef
Boneless Chuck Pot Roast
1 envelope Italian Seasoning
1 can beef broth

Trim fat from roast. Put roast, seasoning, broth and enough water to cover roast in a slow cooker. Cook on high for 4 hours or until tender. Slice pepperocinis and add to beef.

Balsamic Green Beans
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fresh green beans, trimmed
1/2 onion, thinly sliced
1 pint mushrooms, sliced
balsamic vinegar

Boil green beans for 2-3 minutes. Saute onion and mushrooms until tender and browned. Add balsamic vinegar, mix. Top green beans with mushrooms and onions.

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