Friday, July 27, 2007

Beef and Roasts Recipes

Beef and Roasts Recipes

No Peek Beef Casserole

2 lbs of Stew beef (1 inch cubes)
1 envelope of Onion Soup Mix
1-2 Cans of Cream of Mushroom Soup
1 4-oz jar of mushrooms (whole or sliced)
1/2 to 1 cup of ginger ale

Mix it all together in the crock pot. Cover and cook on low for 8-12 hrs, or high 4-5 hrs. Serve over rice or noodles, and with mixed veggies. One of our favorites! :)

Barbecue Beef

Serves 5

3lb Roast(cut in slices)
¼ tsp. Pepper
¼ cup onions chopped
½ tsp. Salt
1 TB. Brown sugar
1 bay Leaf
2 tsp. Paprika
2 cl. Garlic minced
1 tsp. Oregano
1 cup Ketchup
1 tsp. Chili Powder
¼ cup Water
1 TB. Vegetable Oil
1 TB. Worcestershire Sauce
¼ cup Red Wine Vinegar
2 drops Liquid Smoke

Combine ingredients in a slow cooker; cover. Cook on low for 6 hours. Remove bay leaf before serving. Serve on buns and reserve liquid for dipping. It is easiest to slice meat if it is slightly frozen.

*** Notes*** For a 3lb. Roast I use 1 ½ times the ingredients except for the Vinegar and onions. ie. Use 1 ½ cups ketchup (get the drift), 3 tsp. Paprika; got it! (The Sauce is awesome) This is great with Fries or a nice salad.

French Dip

Roast (any that is cheap)
1 can of cola
1 packet of dry onion soup mix

I brown the outside of the roast (but you don't have to), pour the can of cola and the packet of dry onion soup mix over the roast and let it cook all day. Break up the meat and serve on good french bread hoagie rolls. We add a slice of provolone cheese to the sandwich. There is usually enough juice to use for Au Ju Sauce.

Sunday Roast with Tuesday Effort

chuck roast, about 2-3 lbs
1 pkg dry onion soup mix
32 oz beef broth
1-1.5 cup flour
optional: small red potatoes cut in half, baby carrots, small onions, etc.

Place beef broth, flour and soup mix in crock pot and whisk until smooth. Add veggies, if using, then lay meat on top. Cook on low all day (I do it for up to 10 hours).

Pull out roast and veggies. Whisk gravy again with wire whisk until smooth.

"Mom's Meatloaf"

1-2 lbs ground meat (depending on family size)
1 egg
1/2 cup milk
Meatloaf seasoning packet
1 can beef gravy
Mix all ingredients together in a bowl. Shape into a loaf and put into your crock pot. Let cook on low all day or high half the day. 1/2 hour before serving, pour your can of beef gravy in. Serve with mashed potatoes and veggie of your choice.


2 to 2 1/2 pound pot roast
(optional) garlic salt, thyme, marjoram
8-10 small potatoes
3 ribs of celery cut into pieces
cut up carrots
1 yellow onion, cut in big chunks
1 bell pepper, cut in big chucks
1 cup of beef broth
Coat your roast with a little bit of vegetable oil. Rub in your salt and pepper and if you choose your dried herbs. Put your roast in the bottom of the crock pot and place your vegetables around it. Add your 1 cup of beef broth and cover the pot. Cook for 8-10 hours on low.

Slow-Cooker Lasagna

12 lasagna noodles, uncooked
1 pound ground beef, browned and drained
1 tsp Italian seasoning
1 jar (28 ounces) spaghetti sauce
1/4 cup water
1 carton (16 ounces) cottage cheese
2 cups mozzarella cheese, grated

Break noodles in half. Place half of the noodles in the bottom of a greased 4-quart slow cooker. Stir Italian seasoning into meat and spread half over the noodles in the slow cooker. Over the beef, layer half the sauce and water, half the cottage cheese and half the mozzarella cheese. Repeat layers. Cover and cook on low heat 4 to 5 hours. Do not cook more than 5 hours.
Makes 8 servings.


2 lb. beef tenderloin tips
1 can mushroom soup
1 pkg. onion soup mix
1/4 c. water

Combine ingredients in crock pot. Cook 8 hours. Serve over rice or noodles.

Hamburger Soup

1 lb Ground Beef
3 Cups Water
1 Cup Tomato Juice
¼ Cup Carrots thinly sliced
1 Cup Diced Potatoes
¼ Cup Chopped Celery
2 Tablespoons uncooked rice
1 Medium Onion Chopped
1 tsp Salt

Brown beef in skillet. Chopping into bite size pieces as it brown. Drain and add 3 cups boiling water. Add reaming ingredients and simmer for 30 minutes or until the vegetables are tender.

Lasagna Soup

½ lb Ground Beef
5 Cups Water
2 – Cans Stewed Tomatoes
1 Can Corn, drained
Garlic Powder or Salt
Italian Seasoning
1 Chef Boyardee Lasagna Kit
Mozzarella Cheese

In large pot brown meat and then drain. Add meat, water, tomatoes, corn, sauce and cheese from kit into pot. Same one you cooked the meat in. Add seasoning as desired. Bring mix to a boil. Break up noodles and add to pot. Boil for 10 min. (Covered or uncovered.. If you have a lid w/ a vent, use it … or use a regular lid vented on the side. Top with mozzarella cheese.

Swiss steak

2 lbs Round Steak
1 Medium Onion, sliced
1 Green Pepper, sliced
1 Jar Ragu Spaghetti Sauce (any flavor I use mushroom & green pepper)
1/2 Jar Water
1 tsp Chili Powder
Salt & Pepper to taste
Flour for dredging

Cut round steak into steak size pieces. Add salt and pepper to flour and toss meat lightly in flour mixture. Brown meat in 2 T. of oil. Place meat into Dutch oven or crock pot. Add sliced onions and peppers. Pour in jar of ragu and ½ jar of water. Add chili powder and cook for about until meat in tender. Cook in crock pot on high for 2-3 hours.

Serve over Noodles or Rice.

Teriyaki Meatballs

1 ½ Lbs Ground Beef/ or Sirloin
1 Egg
½ Cup Bread Crumbs
½ Bottle Teriyaki Sauce Any Brand
½ - 1 Bottle BBQ Sauce
1 Shake Adobo Seasoning
Garlic & Onion Powder

Combine all ingredients except bbq sauce. Put bbq sauce in the bottom of the crock pot. Shape mixture into meatballs Add to crock pot and cook on low for about 4-5 hours.

After shaping into meatballs you can also brown the meatballs in a little oil before adding to the crock pot.

Serve over rice.

Hamburger Barbecue -- Taste Like Manwich

1 1/2 cup Ketchup
6 T. brown sugar
3 T. vinegar
3 tsp. yellow mustard (prepared)
6 T. Worcestershire sauce
1 lb. ground chuck or sirloin
1/2 cup chopped green bell pepper
1/2 cup finely chopped celery
1/4 cup chopped onion

Preparation -
In saucepan, combine first 5 ingredients. Bring to boil, reduce heat and simmer 1/2 hour. In a frying pan, brown ground chuck. Add vegetables and saute until vegetables are tender. Pour sauce over meat mixture. Simmer for 5 minutes.
Serve on hamburger buns.

Crock pot Version: Brown ground beef with onion and green pepper. Add meat to crock pot. Mix sauce ingredients together in a separate bowl then add to meat mixture. Cook on low 2-3 hours.

To-Die-For Roast

* 1 beef roast, any kind
· 1 package Hidden Valley Dressing Mix
· 1 package brown gravy mix
· 1 package Italian dressing mix
· 1/2-cup warm water

Place roast in crock-pot. Sprinkle contents of all three envelopes over roast. Pour water in the bottom of the crock-pot. Cook on low for 6 to 7 hours.

I've also used this on a pork roast and it was delicious as well.

Crock Pot Autumn Beef Pot Roast au Jus (Campbell’s)

4 cups peeled sweet potatoes cut in 1 1/4” chunks (1 1/2 lb.)*
1 medium onion, coarsely chopped
2 medium Granny Smith apples, cored and each cut into 12 wedges
1 can condensed beef broth
2 tsp. dried thyme leaves, crushed
2 lb. boneless beef chuck roast

Place sweet potatoes, onion, apples, broth and thyme in slow cooker/crock pot. Add roast.

Cover and cook on LOW for 10 to 12 hr. ** or until done.

* Or use a combination of medium red potatoes and peeled sweet potatoes.
** Or on HIGH for 5 – 6 hr.

Mexican Beef

1½ lb. Beef Roast (whatever is cheap)
1 large onion sliced
4 oz can chopped green chilies
2 beef bouillon cubes
1 ½ tsp dry mustard
½ tsp garlic powder
1 tsp seasoned salt (I use Lawry’s)
½ tsp pepper
1 cup salsa

Put all ingredients into crock pot EXCEPT salsa. Fill crock pot with water just enough to cover the roast. Cook on low for 10-12 hours. Dump out all the liquid and shred the beef. Stir in cup of salsa, and serve in tortillas with cheese, lettuce, etc… You can also make quesadillas or sandwiches.

I usually double the recipe for leftovers.

Pepper Steak

Round Steak (approx 1/2 lb per person)
2 (or more) Green Peppers, sliced (1" pieces)
2 Medium Onions, sliced (similar size to peppers)
2 Cans Pasta Ready Tomatoes (I used the olive oil seasoned ones)

Tenderize Steak and brown in skillet (for appearance). Layer 1/2 peppers, onions, and tomatoes in crock pot. Layer in steak, and add remaining peppers, onions, and tomatoes. Add water to cover (I use the tomato cans to make sure to get all of them). Season with Lawry's, beef bouillon cubes (I start with 4), and Kitchen Bouquet (also adds color). Cook on med/high for approx. 5 hours. Season to taste. About 1/2 hour before serving, thicken sauce with cornstarch mixture (I usually end up using 6T cornstarch to 1/2 cup water), adding slowing. Serve with/over rice.

I always plan for LOTS of leftovers: one, because everyone always overeats with this one and two, because it makes the most fabulous soup: see below

Pepper Steak Soup

Pepper Steak Leftovers (including rice)
Tomato Juice (I usually use a large jug and add til I like the consistency)
1 Can Green Beans, with liquid
1 Can Corn, with liquid
1 Can Peas, with liquid
Kitchen Bouquet, Boullion, Season Salt to taste

Mix it all together in a big pot on the stove and heat! You could really use any canned veggie you like, and even experiment with fresh or frozen. It also freezes beautifully to make soup for those surprise cold days or when there's nothing else planned!

Creamy Onion Pot Roast

2 cloves garlic, crushed
1 bay leaf
1 t beef bouillon granules
1/2 t thyme
1/8 t pepper
1/3 c water
1-2 cans of cream of mushroom soup
1 packet onion soup

RED potatoes - washed, not peeled
2 c baby carrots
2-1/2 lbs any type of beef roast okay - cheaper the better)

Combine all gravy ingredients - mix well

Brown roast 6-8 minutes on each side (you can eliminate this if you want - not necessary)

Place meat on gravy mixture with veggies on the top.

Cook on low heat for 8 hours.

Crock-pot Corned Beef and Cabbage

4 1/2 lbs corned beef briskets
1/2 teaspoon pepper
2 medium onions, quartered
3 tablespoons vinegar
2 Carrots Cut into 2 inches
1 head of cabbage, cut in wedges
3 tablespoons sugar

6 servings

Combine ingredients, with cabbage on top.
Cut meat to fit, if necessary.

Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.

Italian Beef

1 roast (any size, just adjust liquid accordingly)
red wine (I just dump some in - usually 1/4 bottle or so)
1 jar giardiniera-marinated Italian vegetables
1 can tomato sauce

Combine all ingredients (including the sauce from the vegetables,and cook on low 8 - 10 hours, until you can shred the meat with a fork. Remove vegetables. Serve as a sandwich over rolls (my dh likes it with lots of sauce). Garnish with pepperoncini if desired.

Beef and Chipotle Burritos

1 1/2 lbs. boneless beef round steak (I used moose meat, and cut it into strips like you'd use for pepper steak)
1 14.5oz can diced tomatoes, undrained (I used diced tomatoes with jalapeƱos and did not add the chipotle peppers)
1 to 2 canned chipotle peppers in adabo sauce, chopped
1/2 cup chopped onion (1 small)
1 tsp dried oregano, crushed (I didn't crush it)
1/2 tsp ground cumin (I didn't use, because I don't have it)
1 clove garlic, minced

9-10 inch flour tortillas, warmed
3/4c shredded cheese
Other toppings (salsa, sour cream, etc)

1. Trim fat from meat. Cut into 1/2-1 inch strips. Place meat, tomatoes, onion, peppers, oregano, cumin and garlic in crock pot.

2. Cover and cook on low setting for 8-10 hours or on high setting for 4-5 hours. Divide meat mixture among tortillas, spooning it just below the center. Top with toppings and serve!

You're supposed to cut the meat thicker, and shred it when its done, but I did it this was much easier and the meat was SUPER tender and it was more like a fajita style. We just ate it with cheese on top. I also added a green pepper to the mixture, in the first step, and I just diced it!! ENJOY!!

Vegetable beef soup

1.5 lbs lean ground beef
1 pkg frozen seasoning blend (onions, red and green bell pepper, celery)
1 pkg frozen mixed veggies or cut up fresh veggies your choice
2 tsp tomato paste
2 large bullion cubes(or 4 small)
3-4 cups water
1 15 oz can diced tomato
salt and pepper to taste
*Optional** I cut up red potatoes and add these in
about 30 mins on high before serving.

Brown ground beef with seasoning blend(or you can chop up your own). Drain
Place beef and onion mix in crock pot
Add frozen veggies, and the rest of the ingredients. Cook on low about 4-6 hours.
Serve over rice with a wedge of cornbread.

Sausage & Peppers
1 19.76 oz. pkg. of Johnsonville Italian sausage (spicy or mild)
1 onion, roughly chopped
2 green bell pepper, seeded and cut into strips
1 lg. can crushed tomatoes
3 small cans of tomato sauce
2 tsp. Italian seasonings
2 Tbsp. brown sugar or white sugar
Salt/pepper to taste

Combine all ingredients in crock pot and cook for 6-8 hours on low.

Serving suggestions: You can serve over pasta or on a toasted hoagie roll with melted mozzarella cheese. You can also freeze what if left of the sauce and then defrost, add ground beef and use it as a spaghetti sauce.

Saucy Meat Loaf

Meatloaf Ingredients:

1.5 lbs of Ground Beef (hint use 95% beef or more. If you use a fattier meat, the grease can make the sauce thin)
¾ c uncooked oatmeal (regular rolled oats NOT quick cooking oatmeal)
½ cup chopped onion
1 ½ tsp salt
1 cup tomato juice
1 egg


2 small cans tomato sauce
6 TBSP Vinegar
4 TBSP Mustard (I use Amish mustard)
6 TBSP Brown sugar
4 tsp Worcestershire sauce

Mix all meat loaf ingredients together and put into a crock pot. (I recommend lightly greasing the crock pot to avoid a tomato mess afterwards)

Mix all ingredients for the sauce together, and pour over meatloaf.

This recipe is fine for 2-3 adults. If serving more than 3 people, then just double this recipe. This is always a crowd pleaser, and it always gets eaten up.

A double recipe is what I use when serving 4 people or more. That way there are some leftovers(not much!) for the next day.

Slow Cooker Fajita Stew

2-3 lb. roast beef - whatever's on sale, cut in chunks
1 Packet fajita seasoning (like McCormicks)
1 can diced tomatoes
1 large onion
1 large red pepper
1 large green pepper
1/4 cup flour
1/4 cup water

Cut roast in chunks and place in bottom of crock. Mix tomatoes and fajita seasoning, add to beef and stir. Slice onion and peppers and layer on top of meat mixture (make the peppers and onion large slices since they break down during cooking). Cook on low for 6-8 hours. Combine water and flour and add to crock. Turn to high for 20 minutes so sauce can thicken.

I served this over rice with a salad and everyone loved it!

Pot Roast Complete

3-3 1/2 lb roast (boneless)
2 large onions sliced
1/2 cup brown sugar
1/3 cup soy sauce
1/3 cup apple cider vinegar
2-3 bay leaves
1 tsp fresh grated ginger*
2-3 garlic cloves minced
3-4 TBSP cornstarch

1. Place meat in slow cooker
2. Cut onions into rings and put on top and around the meat.
3. Combine brown sugar, soy sauce and vinegar in a non reactive bowl and stir until sugar is dissolved.
4. add bay leaves, garlic and ginger. Stir then pour over roast.
5. Cook high 6-7 hrs or low 8-10 hrs.
6. Remove beef from crock. Scrape off any excess fat that may be left.
7. Strain the broth left in the crock pot. You need to get rid of any fat, leaves, and onions that are left over.
8. Remove 1 cup of freshly strained broth. Add 3-4 TBSP of cornstarch to the broth to thicken. Stir well until dissolved.
9. Put all broth back into the crock and stir together. Return meat to crock cover, and cook for an additional 10 min.

*Note, use either only freshly ground ginger or a freshly bought bottle of ground ginger. Remember bottled ground ginger gets stronger the longer it's kept. If your ginger is older, you may want to adjust this quantity slightly.

Serve over rice or noodles.

Just so you know, this gravy is so good, it tastes like a sweet ginger dipping sauce. I also served some chicken tenders that night for the kids who I didn't think would enjoy pot roast. They used the gravy as a dipping sauce. It tasted wonderful!


3 pound beef brisket
1 can of beef broth
1 pack of Lipton onion soup mix
1 pack of rolls(something chewy and wont get soggy when you dip it in the juice)
put together turn on low for about 8 hours....

Crock Pot Fajitas

3lbs Skirt Steak
1 jar of picante sauce (16oz)
1/2 green bell pepper
1/2 red bell pepper
1/2 cup onion chopped

Cut skirt steak into 2" strips put all other ingredients on top and stir all together.
Cook on low 10-12 hours.
Then shred the meat with 2 forks. It comes out so moist.

Velveeta Cheese Dip

Brown 1lb of Ground beef
Brown 1 roll of sausage (can use or leave out)

While Browning meat melt 1 box of Velveeta cheese in your crock pot. (Melts quicker if cut up) on high.
After cheese is melted add 1 can of rotel (can substitute with a jar of salsa). mix together then add meat and mix.
Cook on low all day if you like. But don't forget to stir. Serve w/ tortilla chips.