3 pounds beef chuck roast
1 cup beef broth
1 (5.1 ounce) can whole peeled peppers
2 bay leaves
2 teaspoons ground cloves
1 tablespoon dried oregano
2 teaspoons dried basil leaves, crumbled
salt and freshly ground black pepper
1/2 pound Monterey Jack cheese
Preheat oven to 375 degrees F (190 degrees C).
Place roast, meat and broth in a large pot over medium heat; bring to a boil. Reduce heat to low and simmer for 10 minutes. Add peppers and mushrooms and continue to heat through.
Stir in bay leaves, cloves, oregano, basil and salt and pepper. Pour over meat over sauce, cover and simmer for 30 to 35 minutes.
Serve. Sprinkle the cheese evenly over the meat, and garnish with jack cheese.
This was a fantastic recipe! I used a searcher's crockpot to speed things up a bit. I browned the meatballs (I skipped the giblets) and then added onions, butter and almond shreds. I also added some chopped garlic and a teaspoon of red pepper. Once that was browned, I added the flour and chicken broth. I omitted the parsley, because I was out of it. However, you could use some of the reserved juices from the roast beef, if you wish. I did not include the flour, so the meatballs and all the pieces were covered with cheese and the chicken was patty-cake-formatted. It turned out great!
I used 2 cans of stewed tomatoes with chicken, marinated for 15 minutes and added chicken broth, chicken seasoning and crumbled bacon. Turned out great!
This was a great, easy dinner, and I did make some substitutions for things I didn't have, like I used chicken broth instead of water and I put in my potatoes instead of green beans. I was also out of mayo, so I added a plain no fat yoghurt (with some skim milk, that was fine too). Overall, I was really impressed with how easy and quick this turned out. If I did it over again, I would probably add more salt and pepper, since I used a lot of sour cream.
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