4 pounds of beef sirloin or rump roast, cubed
1 tablespoon of Italian seasoning
1 teaspoon red pepper
1 teaspoon garlic powder
2 red peppers, thinly sliced.
Dump everything (except broth) into gallon freezer bag and label (add broth the day you cook it.) When ready to cook, dump into slow cooker along with broth and cook on high for 4 hours or low for 8 hours.