BIG BEEFY RECIPES
BIG BEEF ROAST RECIPE - FOOD.COM
I found this in my local newspaper and I am always looking for crockpot recipes. I thought that I would just share it.
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a slow-cooker:.
- Trim Excess fat from roast and place it in the bottom of a 4 1/2 quart or larger slow cooker.
- Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
- Pour broth around the roast, taking care not to pour it over the spiced roast.
- Peel and thinly slice onion.
- Separate slices into rings and add to the pot.
- Cover the slow cooker and cook on low 8 to 10 hours.
- Working carefully, use 2 forks to shred the beef.
- Stir the shredded beef well to mix it with the liquid in the pot.
- In a conventional oven:.
- {rejeat pvem tp 350 degrees.
- Trim excess fat from roast and place it in a large (15-by-13-by-4) roasting pan.
- Sprinkle roast with onion powder, garlic powder, salt and pepper and press into roast with your fingers.
- Pour broth around the roast, taking care not to pour it over the spiced roast.
- Peel and thinly slice the onion.
- Separate the slices into rings and add them to the pot.
- Cover roast with aluminum foil.
- Cook 2 1/2 to 3 hours, or until the roast reaches 185 degrees on a meat thermometer.
- You may baste the meat several times, if desired.
- Remove the beef to a plate or shallow bowl.
- Working carefully, use 2 forks to shred the beef.
- Note: The shredded beef can be refrigerated up to 3 days or frozen 2 to 3 months. Refrigerate or freeze the beef and cooling liquid if using the slow-cooker method in 1 cup portions in airtight containers or freezer bags.
Nutrition Facts : Calories 588.6, FatContent 44.4, SaturatedFatContent 18, CholesterolContent 156.5, SodiumContent 280, CarbohydrateContent 2.4, FiberContent 0.3, SugarContent 1, ProteinContent 42
BIG, BEEFY MUSHROOM-CHEDDAR MELTS RECIPE | RACHAEL RAY IN ...
Provided by Rachael Ray Every Day
Number Of Ingredients 11
Steps:
- Pour the EVOO, sherry, worcestershire and pepper into a dish and mix with your fingers or a whisk. Turn each mushroom disk a few times in the sauce as you add to the dish; season with sea salt. Let marinate for 30 to 45 minutes, turning occasionally.
- Preheat a grill or grill pan over medium-high heat. Grill the mushrooms, turning once, until well marked, 4 to 6 minutes.
- Make 4 stacks in this way: mushroom disk, cheese slice, mushroom and cheese. Place on the grill until the cheese melts, 1 minute. Transfer the stacks to the roll bottoms and top with the tomato slices; season with salt and pepper. Add the greens. Slather the bun tops with the mustard and set in place. Serve with the chips.
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"I prepare this beef mixture on weekends when I have a little more time," relates Debbie Hodge of Kitscoty, Alberta. "Having it in the freezer is a real time-saver during the week and a great way to serve unexpected guests." She uses the versatile sauce to get a head start on casseroles, stews and several swift suppers she shares here.
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 437 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 437 calories per serving
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From chowhound.com
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Calories 69 per serving
From chowhound.com
Cuisine BBQ
Calories 69 per serving
- Combine all the ingredients in a bowl and mix well. Refrigerate until cold.
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