Slow-Cooker Beef and Peppers with Polenta

I go through phases of obsession with my crock-pot. I may not use it for a month or two, but then I remember how awesome it is, get into crazy crock-pot mode, and find myself using it three or more times a week. And these days, folks, I’m in crock-pot-lovin’ mode. Life is (wonderfully!) busy, between work and family and friends, and I adore the set-it-and-forget-it aspect of a slow-cooker dinner. Pop it all in in the morning, go about your usual day, and a whole lotta hours later you come home to an amazing smelling house, and a meal that’s ready to be devoured.

And this particular meal? We loved it. Fall-apart tender, juicy, melt-in-your-mouth beef, combined with flavorful peppers, onions, and garlic, all in a savory tomato-herb broth. While I’d normally serve this type of beef with mashed potatoes or pasta, the original recipe called for it to be served over polenta, so I decided to give that a try. And wow, I loved it! The creamy, buttery, mild polenta is a beautiful complement to the super savory beef + veggies, and a sprinkle of fresh basil + a grating of parmesan rounded the whole meal out perfectly. I did serve the leftovers with pasta, to see which version I liked better, and I’m split 50/50 — it was fantastic both with the polenta, and the pasta.

So, if you’re looking for some new slow-cooker meals to add to your lineup this fall/winter, add this one to your list — it is wonderful. And hop over to my Recipe Index for all my slow-cooker/crock-pot recipes. There are tons of fantastic ones to choose from!

Slow-Cooker Beef and Peppers with Polenta

serves 4-6, adapted from Real Simple

Ingredients

1 medium onion, thinly sliced
3 cloves garlic, chopped
1 pound assorted bell peppers, sliced (about 3 – I used 1 red, 1 yellow, 1 green)
1 14.5-ounce can whole peeled tomatoes, crushed
2 tablespoons tomato paste
1 bay leaf
Kosher salt and black pepper
1 tablespoon olive oil
2 pounds boneless beef chuck roast
1 tablespoon dried italian seasoning
1 cup polenta
Basil leaves, chopped, for serving
Parmesan cheese, for serving

Directions

In your slow-cooker, combine onion, garlic, bell peppers, crushed tomatoes, tomato paste, bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir well to combine.

Heat oil in 12-inch nonstick skillet over medium heat. Brown beef roast, flipping once, about 4 minutes per side. Transfer to the slow-cooker, atop the peppers/onion/tomato mixture. Sprinkle the top of the roast (now in slow-cooker) with the italian seasoning. Cover; cook on LOW 9 to 10 hours or until roast is fall-apart tender.

Remove roast to cutting board and shred into large pieces, discarding fat. Transfer meat to a large serving bowl. With slotted spoon, remove all peppers/onions/vegetables from the slow-cooker, and place in the same serving bowl. Drizzle with as much cooking liquid as you like — I used about 1/3 cup. Salt and pepper to taste.

Twenty minutes before serving, cook the polenta according to the package directions. Serve the polenta topped with the beef and peppers, and sprinkled with the chopped fresh basil and freshly-grated parmesan cheese.

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