M-I-SS-I-PP-I

Pot Roast that is! This is the best Sunday no heat in your kitchen or slaving away meal you could ask for. Heck throw it together the morning of a work day and when you get home dinner is waiting! (I say Sunday because mom made a roast every Sunday) Sure it is beef, aka red meat artery clogging goodness - but it is a very rich and decadent beef recipe hence why I only make it once in a while. Here's how you do it:

Put an unseasoned beef chuck roast, about 3 lbs, (thawed or frozen!) or any kind of roast in a low cook set crock pot. The more marbled the better and actually you can use any size you wish (as long as you make sure to leave room for the goodness below). Keep in mind the larger the roast the more of the next ingredients you'll need to buy.

Throw in a stick of cold butter - cut up in cubes or not, doesn't matter!

A packet of Hidden Valley Ranch dressing mix

A packet of Au Jus mix

About a third or so of a tall bottle of whole Mezzeta's Golden Greek Peperoncini's. Practice saying; "pep-per-awn-CHEE-nees" - kind of fun isn't it? Be sure to include a third of the juice from the bottle.

Put the lid on and forget about it for 7-8 hours. This is the hard part - you're gonna get hungry from the smell way before it is dinner time!

When ready, cut or shred the meat - however you like it falls apart either way. But leave it in the juice! There is a richness in the drippings (thank you butter!) and a pop of flavor from the peppers so do not discard! You will want to spoon this goodness over a bed of mashed potatoes with or without the meat. And wait until you bite a peperoncini! MMM! You could also use the beef for sliders, french dip, tacos, enchilada meat, or  anything - but in my family it never makes it past the crock pot to the plate.

So delicious it is making my mouth water right now! It was the first thing my husband asked for for on this Father's Day so I am pretty sure it is big hit with my beef eater.

Easy Brisket

I made my first brisket. It was delicious! The recipe was simple and I love slow cooking meals. My mother in law brought a delicious pasta salad which paired perfectly with the beefy adobo richness of the meat. I didn't have kosher salt so used the sea salt from my mill - wasn't enough flavor. Also I had only a small yellow onion. Still turned out great. True it was a little dryer than I wanted but we chose not to shred it and sliced it instead. Just add the Au Jus and vegetables from the bottom of the crock and a side of beans and it is to die for! This one is a keeper.

Credit given to my Cooking Light Magazine: Smoky Brisket with Peppers and Onions

Ingredients
3 tablespoons minced seeded chipotle chiles in adobo sauce
1 tablespoon adobo sauce from can
2 tablespoons olive oil
1 tablespoon honey
1 1/2 teaspoons ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 pounds beef brisket, trimmed
2 cups sliced white onions
2 cups sliced red bell pepper
Cooking spray 1/3 cup unsalted beef stock

Step 1
Combine chipotle chiles, adobo sauce, oil, honey, cumin, salt, and black pepper in a small bowl. Rub mixture into brisket, covering all sides.

Step 2
Combine onion and bell peppers in a 5- to 6-quart slow cooker coated with cooking spray. Pour beef stock over onion and pepper mixture. Nestle brisket into mixture. Cover and cook on low until brisket is very tender, about 8 hours.

Step 3
Remove brisket from slow cooker, and shred with 2 forks. Return shredded meat to slow cooker, and toss with vegetables before serving.

Taco Tot Casserole

1 lb ground chuck
1 can Campbell's Nacho Cheese Fiesta Soup
1 package taco seasoning

1 bag frozen corn
1 bag frozen tater tots
1 cup shredded Mexican cheese blend

Directions

 

1. Pre-heat oven to 400 degrees.
2. Meanwhile, brown ground chuck and drain grease off. Return ground chuck to frying pan, mix in soup, taco seasoning, and corn.
3. Coat 13 x 9 baking pan with cooking spray, pour tater tots into baking pan. Spread ground beef and soup mixture over top of tater tots. Cover with aluminum foil and bake for 45 minutes. Uncover, sprinkle with cheese and bake uncovered for 5-10 minutes longer.
4. Try topping with sour cream, lettuce and tomatoes 

WW Beef & Broccoli Stirfry

So Charlie and I made this recipe found on Weight Watchers website and we love it - it is much tastier than that you find at the restaurant and so easy to make! Of course I love broccoli and he loves beef so we both win!

Beef and Broccoli Stir-Fry

Ingredients

	2 1/2 Tbsp cornstarch, divided
	1/4 tsp table salt
	3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain
	2 tsp canola oil
	1 cup(s) reduced-sodium chicken broth, divided
	5 cup(s) uncooked broccoli, florets (about a 12 oz bag)
	1 Tbsp ginger root, fresh, minced
	2 tsp minced garlic
	1/4 tsp red pepper flakes, or to taste
	1/4 cup(s) low-sodium soy sauce
	1/2 cup(s) water

Instructions

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

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5PointsPlus Value

Prep time: 12 min

Cook time: 12 min

Serves: 4

This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.*

Luck o'the Irish

Made Corned Beef 'n Cabbage on St. Patty's Day. Threw in the crock pot 5 quartered red potatoes, a yellow onion, sliced carrots, beef brisket with seasoning, and plenty o' leaves of cabbage on the top. Poured a beer all around, set the crock pot on low and left it for 7 1/2 hours.

It was all so delicious! I am so proud of myself - I really didn't think it would turn out. Seems like I tried this many many years ago and it wasn't tender or tasty like this was. We will be making this an annual tradition!!

Korean Style Broiled Beef

1 lb beef (sirloin, flank, etc) sliced into thin pieces
4 tbsp. sugar or honey
2 tbsp. sesame oil
2 tbsp. rice wine or sherry
6 tbsp. soy sauce with dash of pepper
2 scallions, chopped
2 to 3 cloves garlic, minced
2 tbsp. sesame seeds
Ginger to taste

Add all ingredients except soy sauce to meat. Mix well. Marinate 30 minutes or longer. (The longer the better taste.) Add soy sauce, mix again. Tastes best if broiled on charcoal fire, but delicious broiled on open electric grill or in oven broiler, or fried with small amount of oil until tender. If frying meat, cover tightly for few minutes, adding small amount of water. Serve hot with white rice.