Description
Tender potatoes, leftover roast beef, peppers and onions with cream cheese and melty provolone for an easy slow cooker dinner.
Ingredients
Scale
- 2 tsp olive oil
- 1 onion, halved and thinly sliced
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2 inch cubes
- 1 red or green bell pepper, cored and diced
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Kosher salt, to taste (depends on if your meat is seasoned)
- 2-3 cups leftover chopped roast beef (or 16 oz ground beef, browned and drained)
- 1/2 cup beef broth
- 2 oz cream cheese
- 1/2 cup shredded provolone or mozzarella cheese
Instructions
- In a glass measuring cup add the onion and oil and microwave for 1 minute. Transfer to the slow cooker.
- Stir in the potatoes, bell pepper, Worcestershire, garlic powder, black pepper, salt, beef and broth and stir.
- Cover and cook on low for 3 hours. Add in the cream cheese and let it soften. Then stir it in.
- Stir in the cheese. Taste test and add more salt, if needed. Serve and enjoy!
- Category: Beef
- Method: Slow Cooker