Easy Italian Beef (Make-Ahead Freezer Meal)

1. 1

   Cut the chuck roast into 5 pieces and place them in a 1-gallon resealable freezer bag.

2. 2

   Drain the pepperoncinis and reserve 1/4 cup of the liquid. Add the peppers to the freezer bag.

3. 3

   Whisk the reserved liquid with the Italian dressing mix and olive oil. Pour the mixture over the beef and peppers. Seal the bag tightly and mix the contents until well combined. Lay the bag flat in the freezer and freeze for up to one month.

4. 4

   When ready to cook, remove the bag from the freezer and let the contents partially thaw until they can be broken apart, about 1 hour.

5. 5

   Empty the bag into a slow cooker. Cook until the meat is tender and shreds easily with a fork, on Low for 8 to 10 hours or on High for 4 to 6 hours.

6. 6

   Remove the meat and shred it with a fork. Return the meat to the pot and serve immediately.

• Calories 279.85 kcal Moderate
• Protein 36.73 g Good Source
• Carbs 5.41 g Moderate
• Total Fat 12.24 g Moderate
• Saturated Fat 2.72 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 112.26 mg High
• Sodium 1104.29 mg High
• Fiber 1.93 g Low Source
• Sugar 0.09 g Low Source
• Added Sugar 0.86 g Low Source
• Calcium 69.23 mg Low Source
• Iron 4.14 mg Good Source
• Potassium 9.46 mg Low Source
• Vitamin A 0.49 mcg_rae Low Source
• Vitamin C 6.81 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.