EASY ITALIAN BUFFET DINNER

By Jaxson

Ingredients

• 1 2 1/2 PD BONELESS BEEF CHUCK ROAST
• 2 MEDIUM ONIONS, CUT INTO 1 INCH PIECES
• 1 LARGE RED SWEET PEPPER, CUT INTO 3/4 INCH PIECES
• 1 14 OZ JAR SPAGHETTI SAUCE
• 1 TSP BOTTLED MINCED GARLIC
• 1/2 TSP SALT
• 1/2 TSP DRIED OREGANO, CRUSHED
• 1/4 TSP GROUND BLACK PEPPER
• 2 MEDIUM ZUCCHINI, CUT INTO 3/4 INCH PIECES
• 4 1/2 CUPS HOT COOKED SPAGHETTI OR MASHED POTATOES
• GRATED PARMESAN CHEESE

Preparation

Step 1

1. TRIM FAT FROM MEAT. CUT MEAT INTO 1 INCH CUBES. IN SLOW COOKER COMBINE THE MEAT, ONION CHUCNKS, AND SWEET PEPPER PIECES. IN A MEDIUM BOWL, COMBINE THE SPAGHETTI SAUCE, GARLIC, SALT, OREGANO, AND BLACK PEPPER. POUR SAUCE OVER MEAT AND VEGETABLES.

2 COVER, COOK ON LOW FOR 9-10 HOURS OR HIGH FOR 4-5 HOURS

3 IF USING LOW HEAT SETTING, TURN SLOW COOKER TO HIGH HEAT SETTING, STIR ZUCCHINI INTO THE MEAT MIXTURE. COVER COOK FOR 15 MINUTES MORE. SEASON TO TASTE WITH ADDITIONAL SALT AND GROUND BLACK PEPPER. SERVE OVER HOT COOKED SPAGHETTI OR MASHED POTATOES.