Loved it! And hey I don't even have a slow cooker...I had a 1.5 lb. chuck roast, rubbed it down with the Italian seasoning first, placed on a rack in a roasting pan, in the oven 300 degrees for about 2.5 hours...tightly covered with heavy duty foil...it was a pretty fatty piece of beef, so the rack helped "drain" some of the fat. Like others, I just dumped the whole jar of peppers and juice, along with some beef broth into the pan at the start. Served on french hamburger rolls with some of the peppers chopped up...we were in heaven! How Pittsburgh-y is this!

Reviewed On: Feb. 2, 2009

This is really, really good! We just love the mustard flavor...I usually add a little extra! I've made this 3 or 4 times, and it's really worth the effort. We like to have this for weekend lunch along with a glass of wine. You can really use just about any kind of cheese, I use the shredded blends, whatever I happen to have around...but today I'm going to sprinkle a little garlic powder in the butter mixture! Thanks Debbie!

Reviewed On: Jan. 17, 2009

This was the best!!!! My husband kept changing the subject when I said I was going to make this LOL, he's not much of an alfredo fan. He loved it, and so did I. I used part EVOO and butter to cook the chicken. Added a little more Italian seasoning, and thought it wouldn't have hurt it to add a little extra! I used a pepper medley, subbed lowfat milk and fat free half & half, used more parm & less colby jack, and reduced fat sour cream. Loved the tomatoes in there, too. I just hope with the lowfat subs I made we can have it more often, thank you!

Reviewed On: Oct. 19, 2007