Beef, Crockpot

Slow Cooker Pot Roast

Ingredients
  • 4 pound beef round roast or chuck depending on how lean you prefer it
  • 2 tablespoons oil (use one with a high smoke point – I use avocado oil)
  • 2 carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 strips bacon cut in half
  • 2 1/2 cups beef broth
  • 1/2 cup dry red wine optional
  • 2 tablespoons tomato paste
  • 3/4 teaspoon salt
  • 2 bay leaves
  • For the Rub:
  • 2 tablespoons sweet paprika
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon parsley
  • For the Gravy Slurry:
  • 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup canned beef broth
Instructions
  1. Rub the roast all over with the rub mix.
  2. Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker.
  3. Add the broth to the skillet, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine.
  4. Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.
  5. Cook on low setting for 8-9 hours or on high for 3-4 hours.
  6. Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.
  7. Place the pot roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. Pour a little of the gravy over it and serve with gravy on the side along with potatoes and your choice of sides.
Recipe Cred: Daring Gourmet
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Beef, Family Favorites

Marinated Flank Steak

Ingredients

1 1/2 lbs flank steak (have the butcher tenderize it at the store! It matters.)

3/4 c of vegetable oil

1/4 c soy sauce

3 Tbsp honey

2 Tbsp vinegar

1 tsp powdered garlic

1/2 tsp ginger

6 green onions finely chopped

Preparation

Combine all ingredients except the flank steak in a bowl and stir together. Put the marinade with the tenderized flank steak in the fridge to marinate for 2 hours or overnight. Remove the steak from the marinade. Grill the steak for 7 – 8 minutes each side depending on thickness. You can also broil the steak in the oven.

Recipe Cred: Lily Yasuda Shino

 

Beef, Crockpot

Slow Cooker Brown Sugar Flank Steak

Ingredients

2 lb flank steak

1/4 c soy sauce

1/3 cup olive oil

4 tbsp brown sugar

5 garlic cloves, minced

freshly ground pepper

Preparation

Place all ingredients in a bowl except the flank steak and whisk together. Pour over the flank steak and then let the steak marinate in the fridge for an hour or more. Pour the steak and marinade in a crockpot and let cook on low for 8 hours. Enjoy!

Recipe Cred: The Mrs. with the Dishes

 

Beef, Crockpot

Slow Cooker Steak Fajitas

STEAK FAJITA LETTUCE WRAPS

Serves 4-6
Prep time :: 10 minutes
Cook time :: 6-8 hours on low heat

 

Ingredients 
2 tablespoons fajita spice (see homemade version below)
2 pounds flank steak
1 onion, peeled and sliced
3 cloves garlic, peeled and finely chopped
2 bell peppers, any color, sliced
2 tablespoons coconut aminos or low sodium soy sauce
1 jalapeño, seeds removed and chopped or 1 small can diced jalapeños,
salt and pepper
To serve::
Large lettuce leaves to wrap fajitas

Optional toppings::
1 lime, quartered
1 avocado, sliced
1 cup cabbage, shredded
1 cup carrots, shredded
hot sauce
1 cup tomatoes, chopped

Directions
1. Place half the onions and bell peppers into the slow cooker pot.
2. Add in steak to pot and sprinkle with seasonings on both sides.
3. Place rest of the ingredients into pot, sprinkle with a bit of salt and pepper, cover and cook on low heat for 6-8 hours or until meat easily pulls apart with two forks.
4. When it’s done, shred with two forks or slice against the grain, place in a lettuce wrap and top with your fave optional toppings. Enjoy!

FAJITA/TACO SEASONING
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon red pepper flakes, optional
1/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper

Place all ingredients into a small mason jar or an empty baby food jar, seal and give it a good shake. Be sure to label it. Stores well in a dark, dry place. Feel free to double or triple the recipe so you’ll always have extra on hand.

Recipe Cred: Rockin Mom’s Kitchen

Beef, Crockpot

Pot Roast French Dip Sandwiches

Pot Roast French Dip Sandwiches

Ingredients

1 cross rib roast (if you can’t find this cut, it comes from the beef chuck part of the cow. You could also use pot roast or chuck roast)

1 (10 3/4 ounce) can of beef consomme soup

1 package of au jus mix

1 can of soup water

1 package of italian dressing

1 package of sliced provolone cheese

1 package of hoagie rolls

Preparation

Mix the cross rib roast, consomme, au jus mix, italian dressing mix and can of water together and place in a crock pot. Cook all day (8-10 hours) on low. Shred the meat and use the juice for an au jus dip. Toast the hoagie rolls with provolone in the oven. Put the shredded meat on the toasted roll and enjoy.