quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
f 4.5-quart slow cooker and large skillet with cooking
nion and carrots to slow cooker. Place corned beef on top of vegetables
Combine meats and brown together.
Drain well.
Combine with all ingredients, except optional stewed tomatoes, in 5-quart slow cooker.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Add tomatoes during last hour of cooking time.
Serve over noodles with garlic bread on the side.
Serves 6 to 8.
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.
our the contents into a slow cooker. Add the chuck roast, cover
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
ver medium-high heat; cook beef roast in the hot oil
-1/2 quart slow cooker. Top with corned beef brisket; sprinkle with
Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
Cook on Low until beef and vegetables are tender, 4 to 6 hours.
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
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.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner; set aside
Layer in slow-cooker (in order) carrots, onion, celery, potatoes, parsley, garlic, bouillon, basil, salt, pepper and kidney beans with liquid.
Add water.
Do not stir.
Cover and cook on high for 4 to 4 1/2 hours or low for 8 to 9 hours.
Stir in stewed tomatoes with juice and ham.
Immediately cover and cook on high for 10 to 15 minutes or until heated.
ver medium-high heat. Sprinkle beef with 1/2 t. salt
nd coconut milk to a Slow Cooker.
Add the hot pepper