Better Than Bouillon® Potted Italian Beef With Sweet Peppers Ad

• 1 large sliced onion
• 1 sliced green bell pepper
• 1 sliced red bell pepper
• 1 1/2 cups sliced mushrooms
• 3 pounds cut into 2-inch cubes, chuck roast
• 2 teaspoons dried basil leaves
• 1 1/2 teaspoons dry oregano leaves
• 1 1/2 teaspoons dry whole thyme
• 2 teaspoons granulated garlic
• 1/2 teaspoon coarse black pepper
• 2 cups water
• 1/2 cup red wine
• 1 tablespoon balsamic vinegar
• 2 tablespoons Better Than Bouillon(R) Roasted Beef Base
• Shredded parmesan (optional)
• Italian bread (optional)

1. In a slow cooker, place onion, peppers, mushrooms and chuck roast.
2. In a small bowl, combine basil, oregano, thyme, garlic and pepper; evenly sprinkle over meat.
3. In a medium bowl, add water, wine, vinegar and Roasted Beef Base; stir until base dissolves and pour over meat.
4. Cover and cook on low for 8 hours or until meat is fork tender.
5. Place meat in bowl with broth. Serve with Italian bread and shredded cheese.

onion, green bell pepper, red bell pepper, mushrooms, chuck roast, basil, oregano, thyme, garlic, coarse black pepper, water, red wine, balsamic vinegar, better, parmesan, italian bread

Taken from www.myrecipes.com/recipe/potted-italian-beef-sweet-peppers (may not work)