o 400\u00b0F. Rub the beef with 1 tbsp of the
lace the roast in a roasting pan.
Drag out your
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
orm a paste.
Pat beef dry and season.
In
In 5 or 6 quart pressure cooker brown beef on all sides in oil.
Stir in all ingredients EXCEPT tomatoes.
Lock lid on pressure cooker and cook on high until the weight begins to \"jiggle\".
Lower heat to a slow consistent \"jiggle\" and cook for 15 minutes.
Remove from heat and let pressure release conventionally.
Stir in tomatoes and return to stove and simmer an additional 5-10 minutes.
I used a 5 qt pressure cooker at 12 pounds of pressure for this recipe.
egrees C). Place beef cubes in a metal roasting pan and stir
Coat beef in flour. Discard any unused
92\u00b0F Place the beef on a roasting tray, brush with 1
hick-bottomed roasting tray on the stovetop.
Rub the beef generously
an over medium heat. Drizzle beef with oil and season. Sear
Place a beef in a 5 quart slow cooker. Coat a 12 inch nonstick skillet with cooking spray. Add onions, mushrooms, and garlic. Saute over medium high heat 5 minutes, stirring occasionally.
Place half of beans in a slow cooker. Place remaining beans in a blender. Add 1/2 cup of broth to blender and puree. Add mixture to slow cooker. Add remaining broth, tomatoes, oregano, dried thyme, salt and pepper to slow cooker.
Cover and cook on high setting of slow cooker for 6 to 7 hours. Garnish with fresh thyme if desired.
Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.
nd place in a covered roasting pan or wrap in heavy
Cut steak into 1/4-inch strips.
Coat with salt and pepper. Drop into bottom of slow cooker with onion.
Mix garlic salt, Worcestershire sauce, bouillon and catsup.
Pour over meat.
Cover and cook on low for 6 to 8 hours or until tender.
Turn control to high.
Add mushrooms.
Dissolve flour in small amount of water. Add to meat mixture, stirring, until blended.
Cook on high for 15 minutes or until slightly thickened.
Stir in sour cream; turn off heat.
Serve over rice or noodles.
Makes 5 to 6 servings.
br>5. Mix together the beef broth, brown sugar, ketchup, worcestershire
xcept the meat in the slow cooker on high. Put lid
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
layer of sliced beef to roasting pan.
Season with salt
ub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper
Put beef in roasting pan.
Add dried soup mix then beef broth.
Cover and bake in oven for 7 hours at 275\u00b0.
Can also be placed in a crock-pot all day on low.
When done, shred with a fork.
Serve on rolls.
Serves 8 to 10.
Great for parties!