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Extremely Easy Italian Buffet Stew

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB3, B12, D
    MineralsZinc, Copper, Natrium, Magnesium, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 2 pound boneless beef chuck roast

    2. 2 medium onions, cut into 1-in. chunks

    3. 1 large red sweet pepper, cut into 3/4-in. pieces

    4. 1 14-ounce jar

    5. spaghetti sauce

    6. 1-1/2 pound zucchini, cut into 3/4-in. chunks

    7. Salt

    8. Pepper

    9. Hot cooked spaghetti

    Instructions Jump to Ingredients ↑

    1. Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef , onions, and red sweet pepper. Add spaghetti sauce. Cover and cook on low-heat setting for 9 to 10 hours or on cook high-heat setting for 5 hours.

    2. If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti , if desired. Makes 6 to 8 servings.

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