BEEF IN THE CROCK-POT FOR THE SOUP KITCHEN ENJOY DAN:

      COUNTRY ITALIAN BEEF IN THE CROCK-POT by CHEF DAN

Serves 20-30

DIRECTIONS:

6 pounds beef chuck pot roast

10 potatoes halved and quarter

5 carrots, peeled and cut into 1-inch pieces

2 onions, chopped

1 fennel bulb, trimmed and cut into ½-inch pieces

2 envelopes Au Jus mix

1 cup pepperoncini peppers

2 (14 Oz) cans of beef broth

1/4-cup quick-cooking tapioca

2 garlic cloves, chopped

2 spears of fresh rosemary

DIRECTIONS:

1.   Cut roast into 2-inch pieces, set aside

2.   In crock-pot combine potatoes, carrots, onion and fennel.

3.   Add meat to the cooker, sprinkle with rosemary.

4.   In a bowl whisk together, broth, Au Jus, tapioca, peppers, and garlic.

5.   Pour over ingredients in the crock-pot.

6.   Cover and cook on low for 4-5 hours.

 ENJOY DAN:              BON-APPETITE!!