Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
1. Place the beef bones in the slow cooker, and place the remaining ingredients on top.
2. Add enough water to the slow cooker to cover everything.
3. Cover, set the slow cooker to high, and cook for 24-72 hours.
4. Strain the liquid, place in the refrigerator to cool, remove the solidified fat from the top, and use as desired.
Season beef with black pepper and coat
about 8 minutes. Transfer to slow cooker.
2. Pour off all
ushrooms into a 5-quart slow cooker.
Heat remaining 2 tablespoons
he spice mix. Dredge the beef in the seasoned flour mixture
con fat aside.
Dry beef thoroughly with paper towels.
quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner
Mix beef broth, mushroom soup with roasted garlic,
ilted and.
add the broth and beans and tomatoes, if
uart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat the beef with
resealable plastic bag. Add the beef, and seal the bag. Shake
Cut beef roast in half and add to slow cooker. Next mix consomme, soup, broth and bouillion and pour over the beef roast. Turn the slow cooker to HIGH and cook for 6-8 hours.
Shred the meat and serve on rolls, the fat may be used as dipping sauce.
-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with
nd kidney beans in a slow cooker.
Heat 1 tablespoon olive
Stir together onions, garlic, sugar, thyme, salt, and black pepper in bottom of a large slow cooker.
If necessary, cut beef to fit into slow cooker.
Pat beef dry with clean paper towels and place on top of onions.
Mix vinegar and broth together and pour over onions and beef.
Cover and cook on low for 8 hours.
Slice beef across the grain.
Spoon onions atop sliced beef.
hen very hot, add the beef and brown on all sides
Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.
Put beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
Cook on Low 7 to 9 hours.
Remove brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from slow cooker into 5 individual bowls to serve with the sandwiches for dipping.
ver medium-high heat. Cook beef in oil about 10 minutes