Sunday, September 24, 2006

I just put this in the slow cooker for dinner (took exactly 3 minutes!)

Ingredients:

2 pound boneless beef chuck roast
2 medium onions, cut into 1-in. chunks
large red sweet pepper, cut into 3/4-in. pieces
1 14-ounce jar spaghetti sauce
1-1/2 pound zucchini, cut into 3/4-in. chunks
Salt
Pepper
Hot cooked spaghetti (optional)

Directions

1. Trim fat from roast. Cut roast into 1-inch cubes. Layer beef, onions, and red sweet pepper in slow cooker. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 5 hours.

2. If cooking on low, after 9 hours, turn cooker to high. If you are cooking on high already, leave on high and

add zucchini; cook 1 hour more (on high) or until meat is tender.

3. Season to taste with salt and pepper. Serve over hot cooked spaghetti, if desired.

Makes 6 to 8 servings.