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Ingredients
- 2 pounds boneless beef chuck roast
- 2 medium onions, cut into 1-in. chunks
- 1 large red sweet pepper, cut into 3/4-in. pieces
- 1 14 ounce jar spaghetti sauce
- 1 1/2 pounds zucchini, cut into 3/4-in. chunks
- Salt
- Pepper
- Hot cooked spaghetti (optional)
Details
Servings 6
Adapted from bhg.com
Preparation
Step 1
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.
Nutrition Facts (Extremely Easy Italian Buffet Stew) Servings Per Recipe 6,
cal. (kcal) 350,
Fat, total (g) 15,
chol. (mg) 101,
sat. fat (g) 6,
carb. (g) 20,
fiber (g) 3,
pro. (g) 32,
sodium (mg) 505,
Vegetables () 3,
Other Carb () 1,
Lean Meat () 4,
Fat () 1,
Percent Daily Values are based on a 2,000 calorie diet
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