quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
/2 to 4 quart slow cooker, place beef. In 4-cup measuring
oils).
Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a
nion and carrots to slow cooker. Place corned beef on top of vegetables
n bottom of 4 quart slow cooker.
Trim all visible fat
Remove excess fat from beef.
Cut into 4 pieces.
Place beef in a 4 to 5-quart slow cooker.
Mix remaining ingredients; pour over beef.
Cover and cook on low heat for 7 to 8 hours or until beef is tender.
Remove beef from slow cooker.
Cut into thin slices or shred; stir back into sauce.
Cover and cook 20 to 30 minutes more, or until beef is hot.
Makes about 12 sandwiches. Serve on low-carb buns or alone with sugar-free coleslaw.
our the contents into a slow cooker. Add the chuck roast, cover
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
Place potatoes in bottom of slow cooker.
Season beef with salt and pepper
con fat aside.
Dry beef thoroughly with paper towels.
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
he spice mix. Dredge the beef in the seasoned flour mixture
f 4.5-quart slow cooker and large skillet with cooking
ver medium-high heat; cook beef roast in the hot oil
-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with
Spray 12 inch skillet with cooking spray; heat over medium - high heat.
Cook beef in skillet about 5 minutes, turn once till brown.
Sprinkle with salt, Italian seasoning and garlic; remove from skillet.
Place beef, seasoned side up in 4-5 quart slow cooker.
Spread tomatoes and olives over roast.
Add broth and onions.
Cover and cook on low 5-6 hours till beef is tender.
Remove beef from slow cooker; cover and let stand 15 minutes.
Slice beef; serve with beef juice and onions from slow cooker.
uart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat the beef with
br>GET BEEF COOKING: Transfer beef to 5 or 6 quart slow cooker; add
Cut tops off peppers; chop tops, then refrigerate for another use. Remove seeds from peppers; discard. Set pepper shells aside.
Mix meat, rice, peas, and 1/4 cup each water and barbecue sauce just until blended; spoon into pepper shells.
Combine remaining water and barbecue sauce in slow cooker. Stand peppers in slow cooker; top with VELVEETA. Cover with lid. Cook on LOW 5 to 7 hours (or on HIGH 2-1/2 to 3-1/2 hours).
Serve peppers topped with sauce.
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.