To make the Slow Roasted Cherry Tomatoes & Arugula:
Preheat
ust lightly browned. Add your beef au jus to your roux
way the skins.
Rub beef all over with oil. Heat
way the skins.
Brush beef all over with oil. Cook
Pat beef dry. Season on all sides
Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with
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Combine the beef stock and water in a
Mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced
5- to 6-quart slow cooker.
Saute the mushrooms
Season beef with black pepper and coat
foil lined baking pan. Slow roast in the oven uncovered
ither heat the oven to slow 130-150 and cook for
b>beef, in batches, until browned. Transfer to a 4.5-quart slow
Into a slow cooker, put the onions, carrots,
f the insert of the slow cooker.
Heat 1 tablespoon
In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
Add all remaining ingredients; mix well.
Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, peas, corn and celery.
Cover, and cook on Low setting for 8 to 10 hours.
Serve with fresh bread.
Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
Add in the bell peppers; cook until softened (about 5 minutes).
Add in the chili powder and cumin and stir to coat.
In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
Cover and cook on HIGH until flavors are blended (about 4-5 hours).
Season with black pepper.
lace meat in an electric slow cooker coated with cooking spray
Add roast to slow cooker.
Add remainder of ingredients.
Set to low or medium heat.
Cook overnight and all the next day.