I am now finding a new love for my crockpot!
I do love cooking on my stove, but I am learning that the
crockpot is a fun tool to use too!
It needs a little respect now and then :)
I threw this together last week and it turned out wonderful.
This is a delicious meal everyone will enjoy!
2.5 lbs. beef chuck shoulder roast
2 cups beef broth
1/4 cup flour
3 TBS worcestershire sauce
2 TBS red wine vinegar
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
salt and pepper to taste ( I use about 1/2 tsp of each)
1 green and red bell pepper
1 small sweet onion
rice of your choice
(I cooked my rice in a separate pan, and
I use a mixture of white and brown)
First cut roast into approximately 1 inch chunks and place in
In a small mixing bowl add 1 cup of broth and 1/4 cup of flour and whisk until a smooth consistency. Then in a small sauce pan heat the additional 1 cup of beef broth over medium heat just until it steams, not boiling! Turn beef broth on low heat, slowly add the beef broth flour mixture and whisk constantly until thickened. Remove gravy from heat and add more beef broth as needed to reach your desired consistency. It is ok If there is a few lumps. The gravy will thin out as it cooks in the crock pot.
Add beef gravy, worcestershire sauce, red wine vinegar, and
seasonings to crockpot and combine well.
Cook for 6-8 hours.
Sauté red peppers, green peppers, and sweet onion in about 2 TBS of butter over medium heat until tender.
Serve beef tips and gravy over a bed of rice and top with
sautéed peppers and onions.
Salt and pepper to taste or sprinkle Tony’s Original Creole Seasoning in place of salt for a little more spice!