‘Crocktober’ beef recipes

Slow Cooker Pot Roast Soup

Ingredients

1 beef Shoulder Roast Boneless (2-1/2 pounds)
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
1 cup frozen hash brown potatoes (cubes)
1 cup beef broth
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups broccoli slaw
1/2 cup frozen peas

Instructions

Cut beef Roast into 1-inch pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Herbed Onion Beef Brisket

Ingredients

1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
1 cup ketchup
2 tablespoons all-purpose flour
3 cups chopped onions
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup distilled white vinegar
2 teaspoons dried basil leaves
1 teaspoon garlic salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Instructions

Combine ketchup and flour in medium bowl; whisk until well blended. Add onions, brown sugar, vinegar, basil, garlic salt, thyme and pepper; mix well. Place brisket, fat-side up in 3-1/2 to 5-1/2-quart slow cooker. Pour ketchup mixture over brisket. Cover and cook on HIGH 4 hours for sliceable brisket; 6 hours for shredded brisket. Serve with sauce.

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