Its a favorite of ours! The recipe is...
1 2-3lb beef roast
1 packet of dry ranch dressing mix
1 packet of dry Au Jus mix
1 stick of butter
4-6 peperonchini peppers (basicly a whole banana pepper or mild pepper out of the jar)
Place roast in crock pot. Dump everything on top. Put on lid and let cook for 6-8 hours on low. DO NOT ADD WATER.
We love this roast. I have one cookin now! Hope you all enjoy it as much as we do!

2 lb. stew meat
1 can cream of mushroom
1 packet brown gravy mix
1 packet lipton dry onion soup mix
1small can mushrooms
1 cup water
Mix all ingredients and pour over the meat, set to low for the day. Serve over potatoes, noodles or rice!


2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomato's, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta
Brown the beef and drain the fat......then put into crock pot with all other ingredients except the pasta. Cook on low for 7-8 hours or on High for 4-5 hours. Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! Note: if you do not have a large crock pot, cut the recipe in half. Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! Enjoy everyone.
Serves 4 as part of multicourse meal
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets Water, for boiling
2 ½ tablespoons oil 2-in (5 cm) ginger, peeled and sliced
½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper 1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water
Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
As soon as the Sauce thickens, dish out and serve immediately.
You'll need:
1 small onion, finely diced
1/2 medium red pepper finely diced
1 1/2 tsp minced garlic [3-4 cloves]
1 lb ground fresh pork
1 lb 85/15 ground beef
1/2 cup panko breadcrumbs
2 beaten eggs
1/4 cup milk
1/4 cup pineapple juice
1/4 cup chopped cilantro
1 Tbsp lime juice
1 Tbsp worcestershire sauce
3 tsp Jamaican Jerk seasoning [i.e.McCormick's]
1 tsp salt
black pepper to taste
Dipping sauce:
1 cup of spicy Caribbean Jerk Marinade & Sauce [i.e. KC Masterpiece]
Preheat the oven to 375°F and line a baking sheet with aluminum foil sprayed with cooking spray.  In a stove top pan, saute the diced onion and red pepper in a couple of tablespoons of olive oil just until translucent. Add the minced garlic and continue to saute for 2 minutes.  Set aside to cool slightly.
In a medium mixing bowl, mix together the sauteed vegetables, ground pork, ground beef, breadcrumbs, beaten eggs,  milk, pineapple juice, lime juice, Worcestershire sauce, jerk seasoning, salt and black pepper. Using your hands mix until combined.Form into bite sized balls and place onto the baking sheet.
Place into the oven and bake at 375°F for 20 minutes.  Increase the temperature to 425°F and cook for an additional 10 minutes or until browned.   Serve with the spicy Caribbean dipping sauce. Yield: 40-45 meatballs
For an optional serving idea:
Spray the inside of your slow cooker with cooking spray. In a small mixing bowl, mix together 1/3 cup of Caribbean jerk marinade & sauce, 2/3 cup of chili sauce, and 1 10 oz jar of pineapple preserves. Mix together and pour over the cooked meatballs in the slow cooker. Simmer on low for 2 hours, then keep warm until serving
1 3# Chuck roast
Rub with salt, pepper, and garlic powder
Rub with Montreal steak rub
Sear roast over heat for 30 minutes on each side
Put roast in pan
Add beef stock
Onion soup mix
Cover and cook indirect for 1 hour
Add onions, carrots, and potatoes
Cover and cook indirect for 2 hours
Total cook time is 4 hours

¼ cup coffee beans (ground fine)
¼ cup brown sugar
¼ cup sweet paprika
¼ cup garlic powder
¼ cup dried minced onion
2 TBS black pepper
2 TBS chili powder
2 TBS salt
1 TBS cumin
1 TBS celery seed
1 TBS cinnamon
1 TBS cyan pepper

10.75 oz. soup, condensed cream of mushroom
 1/2 c. water (or more as needed)
 1 oz. onion soup mix
 1 lb. beef stew meat, cubed
 4 oz. cream cheese
Keep this recipe for Slow Cooker Simple Beef Stroganoff recipe close by, as it is so easy to make when you need to come up with a quick meal! Serve over noodles for an easy and yummy weeknight dinner. Whisk together, water, cream of mushroom soup, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover. Cook on High for 1 hour. Reduce to Low and cook until beef is tender, about 2 to 3 more hours. Test after 2 hours to see if it is done. Stir in cream cheese until smooth, giving cream cheese time to warm through the beef mixture. Serve over butter noodles….so good!

2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese
Preheat oven to 350º Brown meat and drain fat. Then put the meat back in the skillet. Add spaghetti sauce to meat; simmer for 20 minutes. Cook noodles as directed on the package (cook to al dente); then drain and toss the noodles with butter, seasonings and parmesan cheese. Spray two 9×13 pans with non-stick spray. In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes. *You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. I added mushrooms after checking with my friend to make sure she liked them, too.

1 ½ lbs ground beef
 1 cup chopped onion
 ½ cup cooked rice
 ¼ tsp black pepper
 1 egg
 1 ¾ cups sliced fresh mushrooms
 2 Tbsp Worcestershire sauce
 ½ tsp salt
 3 cups beef broth
 3 Tbsp water
 2 Tbsp cornstarch
 Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm. Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes. Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.

3 pound beef roast such as chuck roast
 1 envelope of dry Italian salad dressing mix
 1 envelope of dry ranch salad dressing mix
 1 envelope of dry brown gravy mix
 2 cups water
Put the water in a measuring cup that is larger than the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.  Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

2 pounds ground beef
1 pack dry onion soup mix
¼ cup Italian breadcrumbs
¼ cup milk
¼ cup flour
2 tsp or so of olive oil
2 (10¾ oz) cans cream of mushroom soup
1 (1 oz ) pkg dry au jus mix
1 (.875 oz) pkg brown gravy mix
1½ cup water
In a large mixing bowl, mix together ground beef, onion soup mix, breadcrumbs, and milk.
Divide and shape beef mixture into 8 oval-shaped patties. Coat each patty in the flour and set aside.
Heat the olive oil in a large skillet over medium heat and brown both sides of the patties. Place patties in the Crock-Pot, overlapping if necessary. In another mixing bowl, combine mushroom soup, au jus mix, brown gravy mix, and water. Pour over the patties in the Crock-Pot.  Cook on low for 6 hours or high for 4 hours. Serves 8.

For the gravy:
1 pound bacon, sliced into lardons
1/2 cup olive oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
4 cloves garlic, minced
1 tablespoon fresh rosemary leaves, minced
2 tablespoons brown sugar
1 1/2 glasses Chianti
3 tablespoons cider vinegar
1 small can tomato paste
1 small can chipotle peppers in adobo
3 (28-ounce) cans chopped tomatoes
Sea salt, preferable grey
Freshly ground black pepper
For the meatballs:
1 pound ground sirloin
1 large egg
1 tablespoon Worcestershire sauce
2 tablespoons Parmesan, freshly grated
2 tablespoons finely chopped flat-leaf parsley
1 teaspoons dried oregano
1 tablespoon finely chopped basil leaves
1 cup onion, finely chopped
1 cup fine dried bread crumbs
1 clove garlic, minced
Sea salt, preferably grey
Freshly ground black pepper
1 cup water
Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms. While the BBQ gravy is simmering, make the meatballs: In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes. Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti. Chef's Notes: Serve the BBQ meatballs with grilled spaghetti for a new smoky twist on spaghetti and meatballs.

2 (3 pound) tri-tip roasts
Basting Sauce, recipe follows
Seasoning Salt Mixture: recipe follows
Seasoning Salt Mixture:
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1 teaspoon onion powder
4 tablespoons granulated garlic
2 tablespoons salt
Mix together all ingredients in a small bowl
Basting Sauce:
½ cup red wine vinegar
½ cup garlic-infused vegetable oil
Whisk together vinegar and oil in a small bowl.
Coat both sides of the tri-tip roasts with the seasoning mixture, rubbing it in as you would a dry rub. Let the seasoned tri-tip rest for at least 30 minutes at room temperature. Sear each side of the tri-tip at 600 to 700 degrees for 3 to 4 minutes each. Remove seared tri-tip from the BGE, cover it with foil and let it rest while bringing the BGE temperature down to 350 to 400 degrees. During this cool down period I usually toss in a couple of oak chunks. Put tri-tip back in the BGE and cook to an internal temperature of 126 degrees for medium rare, basting with the sauce every 5 to 10 minutes. Remove tri-tip from the BGE, cover it with foil and let it rest 15 minutes. Cut into ½” slices against the grain. This recipe is from website. It is titled “Santa Maria Style BBQ” Oakwood Grilled Tri-tip. It is as close to authentic Santa Maria tri-tip as I have been able to find.
I usually cook this on a Large BGE and find it take 1 hour and 10 minutes from the time I strike the match to taking the tri-tip out of the BGE.

Serves: 5
3 pounds beef brisket
2 tablespoons corned beef spice rub
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
Preheat grill to Medium-Low, or about 300 degrees F.
Rub brisket with spices. Place in Dutch oven and pour enough water into the Dutch oven to come up about 1/2 an inch from the bottom around the roast. Cover, place on grill, close lid, and grill for 90 minutes. Add potatoes and carrots to the Dutch oven and cook again in the closed grill for 45 minutes. Then add cabbage, close lid, and grill for 15 minutes. Let meat rest for 15 minutes, then serve with vegetables and pan juices. Tip You can also skip the spice rub and use an already-cured corned beef brisket

4lb - Chuck Roast
2 - Big Bell Peppers (sliced)
1 - Big Red Onion (sliced)
3 - Big Jalapenos (sliced seeds and all)
6 - Garlic Cloves (minced)
1/4 cup - Worcestershire Sauce
1 - 12oz Bottle Guinness Extra Stout
Kosher Salt and Black Pepper
Heavily season Chuck Roast with Kosher Salt and Fresh black pepper and cook indirect in the 245º- 260º range, you can add smoke wood if you prefer, I did not. Cook until the internal temperature reaches 165º. Once the roast hits 165º, place into pan directly on top of vegetable, stout mixture and cover tightly with foil. Continue to cook roast in a smoker or oven at 350º for 2.5-3 hours or until it is fork tender. Once the meat is tender, shred all of the meat and continue to cook uncovered until the liquid is reduced by half. Serve meat on hard rolls with or without cheese. We used pepper jack on some and gorgonzola on some and liked both, but provolone or Swiss, etc., would work as well. Horseradish would be another good condiment.

1-1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
4 pounds boneless chuck roast
In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce and liquid smoke. Stir in salt, pepper and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

3/4 pound shallots, halved lengthwise and peeled
1-1/2 tablespoons olive oil
salt and pepper to taste
3 cups beef broth
3/4 cup port wine
1-1/2 teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish
Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

4 pounds beef sirloin roast
3 carrots, chopped
3 stalks celery, chopped
1 clove garlic, minced
1/2 (.75 ounce) package dry brown gravy mix
2 tablespoons water
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
10 fluid ounces cola-flavored carbonated beverage
Preheat oven to 350 degrees F (175 degrees C). Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast. In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast. Cover pan, and cook 1 hour in the preheated oven. Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours. Remove from oven, and let meat rest for 10 minutes before slicing.

3 pounds bottom round
1 (10.75 ounce) can condensed cream of mushroom soup
1 packet dry onion soup mix
2 tablespoons water
Preheat oven to 300 degrees F (150 degrees C). Place a piece of foil, about 30 inches long, into the bottom of a 9x13 inch roasting pan. Place the roast on the foil in the pan. In a separate small bowl, combine the mushroom soup with the onion soup mix. Mix well and pour over the roast. Sprinkle with the water. Fold foil over and seal all edges. Bake at 300 degrees F (150 degrees C) for 4 hours.

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.

6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

3 cups dry egg noodles
1 pound ground beef
1 medium onion, chopped
salt to taste
ground black pepper to taste
garlic salt to taste
1 (15 ounce) can corn
1 (15 ounce) can kidney beans
1 (10.75 ounce) can condensed tomato soup
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, over medium heat, brown the ground beef and onion together. Drain off the grease. Add salt, pepper, and garlic salt to taste. Stir in the corn, kidney beans, and tomato soup. Stir in the cooked egg noodles and mix thoroughly.

1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon hot pepper sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks
In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes. Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 Tsp soy sauce
2 Tsp dried Italian herb seasoning
3 bay leaves
1 Tsp seasoned salt, or to taste
2 cups uncooked elbow macaroni
In a large Dutch oven, cook and stir the ground beef over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil over medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring occasionally. Stir in the macaroni, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Makes: 1 steak
1/3 cup soy sauce
1/3 cup vegetable oil
1 clove garlic, minced
1 Tsp brown sugar
1 Tsp tomato paste or ketchup
1 Tsp New Mexico chili powder
2 tsp freshly ground cumin
1/4 tsp ground cayenne pepper
1 T-bone steak (or more)
Combine all ingredients except steak in a large plastic reseal able bag. Add steak, seal the bag, and turn to coat. Refrigerate for 1 hour to marinate. Heat your gas or charcoal grill to high. Oil the grill grate, using an oiled rag. Remove steak from marinade and place on the grill. Take the steak off the grill. Let rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve.

1 (5 pound) standing beef rib roast
2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
Allow roast to stand at room temperature for at least 1 hour.
Preheat the oven to 375 degrees F. Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F to reheat the roast. The internal temperature should be at least 145 degrees F. Remove from the oven and let rest for 10 minutes before carving into servings.

1-1/2 to 2 lbs Stew Meat, cut in small pieces
Cooking Oil
2 stalks Celery, chopped fine
1 small Onion, chopped
1 small can Mushrooms, drained
1 Can Mushroom Soup
1 Can Cream of Chicken Soup
In large Dutch oven, brown meat, celery and onion in a little cooking oil. Add mushrooms and soups, cover and bake in 300° oven for 4 hours. Serve with rice or mashed potatoes. Yield 6 servings. This is excellent prepared in a slow cooker.

2 pounds beef bottom round, trimmed of excess fat
2 tsp kosher salt
1 tsp freshly ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 tsp fresh thyme leaves
Preheat oven to 250 degrees. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season the gravy to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

2 to 3 pound tri-tip roast
1/2 cup hearty red wine, such as Cabernet or Sangiovese
4 cloves garlic, finely minced
1/4 cup olive oil
Put the roast in a food storage bag with wine, garlic, and olive oil. Seal and refrigerate for 4 to 6 hours, turning frequently. Grill over hot coals for about 10 to 12 minutes on each side for medium-rare. If desired, brush lightly with your favorite barbecue sauce before and after turning. Let the steak rest for a few minutes then slice into thin slices at an angle across the grain.

1 to 1 1/2 pounds top sirloin steak or sirloin tips
2 tablespoons olive oil
1 medium onion, halved and sliced
1 teaspoon garlic powder
1/4 teaspoon ground black pepper or seasoned pepper blend
1 teaspoon Louisiana seasoning or seasoned salt
1 Green Bell Pepper cut in thin strips
1 Red Bell Pepper cut in thin strips
1/2 cup beef broth
1 Can (14.5 ounces) tomatoes
2 tablespoons regular or spicy (Tabasco) soy sauce
Salt, to taste
Cut beef in thin strips. Heat olive oil over medium heat; add steak strips. Cook stirring, until steak is browned. Add onion, garlic powder, pepper, Louisiana seasoning or seasoned salt and cook, stirring, until onion is tender. Add the pepper strips and beef broth; cook for about 3 to 5 minutes longer. Add tomatoes and soy sauce and bring to a simmer. Simmer for 2 to 3 minutes. Taste and add salt as needed.

6 tenderized, flattened round steaks, about 1 1/2 to 2 pounds
1 Can (15 oz) tamales, drained, reserve sauce
1 egg, beaten with 1 tablespoon water
1 cup flour
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup bread crumbs or cracker crumbs
1/2 cup tomato sauce
1 teaspoon chili powder
Wrap each flattened round steak around tamale and secure with toothpicks. Dip rolled steaks in beaten egg, then in flour seasoned with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon chili powder. Dip in egg again, dredge in bread crumbs. Heat the oil in a large, heavy skillet. Brown breaded steak rolls on all sides in hot oil; reduce heat and drain off excess fat. Cook steak rolls until tender, about 10 minutes. Remove to a platter and keep hot. Combine reserved tamale sauce, tomato sauce and 1 teaspoon chili powder in the skillet; bring to a boil. Spoon sauce over steak rolls before serving. Chuck wagon steaks recipe serves 6.

1 pound round steak
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons bacon grease or Canola oil
2 tablespoons flour
2 cups milk
Trim fat from meat and cut into 4 equal serving pieces. Pound the steak with a mallet to tenderize it. Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides. Heat the fat until hot but not smoking in a large, heavy skillet with a lid. Brown the steaks on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 minutes, until done. Remove cover and let steak crisp for about 5 minutes. Take steak from the pan and drain. Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Turn the heat a bit lower, sprinkle flour into the drippings and stir to keep from lumping until it browns slightly. Slowly add milk, stirring. Let it cook over low heat until thick, about 3 to 5 minutes. Taste and add seasoning, if needed. Serve gravy on the side. Makes 4 servings

For Turnovers:
1/2 (15 oz.) can corned beef hash, I just used Hormel
2 Tbl. finely chopped onion
1/2 tsp. coarse ground black pepper
1/4 tsp. garlic powder
one sheet puff pastry, thawed and rolled a little to smooth
2 tsp. whole grain mustard, or any fancy mustard you have, divided
1 egg beaten with 1 Tbl. cold water
snipped green onions or chives for garnish if desired
For White Cheese Sauce:
1 Tbl. butter
1 Tbl. flour
3/4 cup heavy cream, or half and half
1/2 cup lightly packed and finely shredded fontina
1/2 cup lightly packed and finely shredded sharp white cheddar
1 Tbl. finely grated romano
1 beaten egg yolk
tiny pinch or dash of white pepper
*salt ONLY if needed, (*depends on how salty the cheeses are as you might not need any at all)
For Turnovers:
In medium frying pan over medium-high heat, place half a can of corned beef hash, onion, pepper and garlic powder into pan and break up separating the potatoes but not cutting them. Let mixture sit a bit, then turn/flip sections with a spatula. Repeat this several times until lightly browned and lightly crispy throughout. Remove from heat. Cover to keep warm.
Preheat oven to 400 degrees.
Line a baking sheet with foil or parchment paper. I was out of parchment so I used foil and sprayed lightly with butter-flavored cooking spray to prevent sticking and it worked fine.
On lightly floured surface, unfold and roll out puff pastry just a little to get the creases out, cut into four squares, and place onto baking sheet. Spread each with 1/2 tsp. fancy mustard on one half of each square to within 1/2″ from outer edges. Top each evenly with hash. Moisten 2 connecting edges with cold water, fold over other two making a triangle and press lightly to seal. Beat egg with 1 Tbl. cold water and brush entire tops.
Pop into 400 degree oven and bake for 20 minutes until deep golden brown.
While turnovers are baking, make sauce. (Don’t worry, it’s easy and you’ll have plenty of time so you don’t have to rush.)
For White Cheese Sauce:
In small saucepan, melt butter over medium heat. Stir in flour and cook, stirring for 3 minutes to cook out “raw flour” taste. Slowly whisk in heavy cream, bring to a simmer and cook until thickened. Stir in cheeses until melted and smooth. Stir in a dash of white pepper. In small dish, beat an egg yolk. Add a small spoon of sauce to egg yolk stirring immediately while adding so you don’t cook it. Stir tempered egg yolk mixture into cheese sauce. Taste for saltiness. You probably won’t need any salt.
Place turnovers onto plate and spoon sauce over. Garnish with green onions or chives if desired. Serve hot.  

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