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Suggest a better descriptionIn a roaster or slow cooker with a tight-fitting lid, place beef and onion. In a blender, puree together the peperoncini (and the peperoncini juice with water to make 2 cups.), garlic, bouillon, herbs, hot pepper sauce, if desired, and the Worcestershire sauce.
Pour pureed misture over the beef and onions. Cover tightly and bake at 325 degrees for 3 to 4 hours. Do not peek before 3 hours! If using a slow cooker, cook on low setting for 8 to 10 hours.
To check doneness, meat should be fork-tender, even falling apart, with lots of fragrant juice.
Serve meat over hard rolls and ladle with juice or over plain or buttered angel hair pasta.
Note: Do not substitute other variety of peppers. If the peperoncini are too hot, use half the amount.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 327 | ||
Calories from Fat: 105 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 122.7mg | 38 % | |
Sodium 228.8mg | 8 % | |
Potassium 795.2mg | 21 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2g | ||
Protein 50.1g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 327
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