Make small slits in the roast using a sharp knife; tuck
Let the roast sit at room temperature for
Season beef with salt and black pepper.<
bout 40 slits all over roast.
Stuff each slit with
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the green peppers.
Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast.
Place the potatoes, carrots, and onion powder in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf.
Place lid on slow cooker, and cook for 6 hours on High, or 8 hours on Low.
Rub roast with pepper.
Line a pan with aluminum foil.
Place roast on aluminum foil.
Pour dry onion soup mix on top of roast. Mix mushroom soup and milk together and pour over roast.
Add oregano, bay leaves and garlic.
Wrap foil around roast and fold to seal.
Bake at 300\u00b0 to 350\u00b0 for about 3 hours.
This makes an excellent gravy to serve with rice.
Cut a few slits on top of roast, for bacon drippings to penetrate meat.
Spread mustard evenly over top and sides of roast; sprinkle with thyme.
Place roast on rack in a baking pan. Cover tightly with bacon slices, wrapping around meat.
Bake at 325\u00b0 until meat thermometer, if used, registers 160\u00b0.
Cooking time is about 1 3/4 hours.
Check for doneness with a fork. Juices should run slightly pink for medium rare.
Add onions 40 minutes before roast is done.
Cut roast in half; brush with browning sauce if desired. Combine the flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; slowly whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.
ell blended. Rub all over beef to coat. Set aside to
owl; set aside.
Pat roast dry with paper towels. Heat
o 425\u00b0F. Season the beef with salt and pepper. Heat
br>I made a raita recipe#47590. This is cool and
Combine first 4 ingredients in a zip-top plastic bag and shake to mix. (I like to double first 4 ingredients because it makes more gravy, yummy!) Add beef cubes and shake to coat.
Brown beef in hot oil in Dutch oven or large pot, stirring often. Add onion and cook until tender. Dissolve bouillon cubes in boiling water and add to beef mixture. Cover, reduce heat, and simmer 2 hours, stirring occasionally. If water evaporates too quickly add more water/bouillon cube mixture.
Serve over rice. Makes 6 servings.
Cook sirloin roast in crock-pot on low setting for 8 hours. Remove roast.
Allow broth to cool.
Remove grease from top of broth.
Peel and cube potatoes.
Chop onions and carrots.
Cover potatoes, onions and carrots with enough water to cook in a large stock pot.
Cook until tender.
Add beef broth, tomatoes, Veg-All and cubed roast beef.
Salt and pepper to taste.
The longer the soup simmers, the better the flavor.
l sides of the roast. Peel garlic and cut
round the steak. Pour the beef broth over the vegetables.
preheated 350\u00b0F oven, roast for approximately 30 minutes or
he salt together. Moisten the roast with a little bit of
SLICE beef into very thin strips.
COOK beef in nonstick skillet 5 min., stirring often to brown. Add mushrooms to brown.
Stir in soup & heat to a boil. Stir in noodles. Cover and cook over low heat 10 minute or until noodles are done.
STIR in sour cream & cream cheese and heat through. Top with fresh parsley & serve.