French Dip Beefy Sandwiches

3 pound beef roast
1/2 teaspoon garlic salt
3 onions, sliced
14.5 oz can beef broth
3 tablespoons Worcestershire
6 rolls
1/2 cup mayonnaise
1 tablespoon horseradish
cooking spray

Coat slowcooker bowl with cooking spray.

Rub roast with garlic salt and pepper.

Place onions in slowcooker. Add broth and Worcestershire, place roast on top of onions. Cook on low 8 hours.

Heat broiler. Toast rolls.

Remove roast to a cutting board. Strain liquid from slowcooker into a bowl, reserving onions. Cut roast into slices.

In a bowl, blend mayo and horseradish. Spread 1 1/2 tablespoons mayo blend on each roll. Top with beef and some of the onions.

Serve each sandwich with 1/3 cup of the liquid for dipping.

Makes 6 servings.

Proctor-Silex 4-Quart Slow Cooker

Beef Pot Roast

Also known as After-Work Beef Pot Roast Dinner

1 (3 to 3 1/2 pounds) boneless beef chuck shoulder pot roast or bottom round rump roast
1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
2 red bell peppers, cut into 1 & 1/2 inch pieces
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4 inch thick slices
1-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt and Pepper

Press dressing mix evenly onto all surfaces of beef pot roast.

Place onions and garlic in 4-1/2 to 5-1/2 quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 hours.

Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.

Remove pot roast and vegetables. Strain cooking liquid; skim fat.

Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.

Carve pot roast into slices; season with salt and pepper, as desired.

Crock Pot 4-1/2-Quart Slow Cooker, Black Demask Pattern

3 Envelope Slow Cooker Roast

3 pound beef chuck roast
1 envelope Italian salad dressing — mix
1 envelope ranch-style dressing mix
1 envelope brown gravy — mix
2 cups water

Put the water in a measuring cup that is larger then 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 slow cooker. Pour the water, salad dressing mixture over the roast. Cook on low 7-8 hours.

Cuisinart 3-1/2-Quart Programmable Slow Cooker

Red-Cooked Beef and Carrots

1 lb boneless beef chuck cut into 1-inch cubes
5 tablespoons Kikkoman Teriyaki Sauce divided
1 lg garlic clove; minced
1 tablespoon vegetable oil
1/2 teaspoon fennel seed, crushed
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
3 carrots cut into 1-inch lengths
3 green onions and tops cut into 1-inch lengths
3 tablespoons cornstarch
hot cooked noodles

Stir beef cubes into mixture of 2 tablespoons teriyaki sauce and garlic in bowl; let stand 10 minutes.

Lightly brown beef on all sides in hot oil in Dutch oven or large skillet over high heat. Add 3 cups water, remaining 3 tablespoons teriyaki sauce and next 3 ingredients. Cover and simmer 40 minutes.

Add carrots and white parts of green onions. Simmer, covered, 20 minutes, or until beef and vegetables are tender.

Meanwhile, mix cornstarch and 1/2 cup water; stir into beef mixture with green onion tops. Cook and stir until mixture boils and thickens slightly.

Serve over hot noodles.

Lodge Pre-Seasoned Cast-Iron Dutch Oven with Dual Handles, 5-Quart

Pot Roast with Chipotle-Fruit Sauce

3-pound boneless beef chuck pot roast
2 teaspoons garlic-pepper seasoning
7-ounce package mixed dried fruit
1/2 cup water
1 tablespoon finely chopped chipotle peppers in adobo sauce
1 tablespoon water
2 teaspoons cornstarch

Sprinkle both sides of meat with garlic-pepper seasoning. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in the cooker. Add fruit, the 1/2 cup water, and the peppers.

Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5-1/2 hours. Transfer meat and fruit to a serving platter. Cover and keep warm.

Transfer cooking liquid to a bowl or glass measuring cup; skim off fat.

In a medium saucepan combine the 1 tablespoon water and the cornstarch; add cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Thinly slice meat. Spoon sauce over sliced meat and fruit.

Makes 6 to 8 servings.

Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel

Orange And Spice Pot Roast

1 beef chuck pot roast (3.5-4 lbs.) — cut 1 1/2″ thick
2 tablespoons lemon juice
1 teaspoon salt
3 slices bacon
1 can tomatoes (7 1/2 oz.) — cut up
1 cup orange juice
2/3 cup chopped onion
1/4 cup snipped parsley
1 small bay leaf
1 clove garlic — minced
4 whole cloves
1 teaspoon sugar
1/2 teaspoon cinnamon
1/4 cup cold water
2 tablespoons all purpose flour
orange slices — optional
snipped parsley — optional

Trim excess fat from meat. Sprinkle meat with lemon juice and salt.

In a large oven-going skillet cook bacon till crisp. Drain, reserving drippings. Crumble bacon and set aside.

Brown meat on all sides in reserved bacon drippings.

Combine undrained tomatoes, orange juice, chopped onion, parsley, bay leaf, minced garlic, cloves, sugar, cinnamon, and cooked bacon; pour over meat. Cover and bake in 325° oven for 2 to 2 1/2 hours or till meat is tender.

Remove meat and vegetables to a heated platter; keep warm.

Remove bay leaf and discard.

To make gravy, skim fat from pan juices. Blend cold water into flour; stir into pan juices. Cook and stir till thickened and bubbly.

Garnish meat with orange slices and snipped parsley, if desired.

Pass gravy with meat.

Makes 12 to 16 servings.

Lodge Pre-Seasoned Cast-Iron Skillet, 15-inch

Mile High Shredded Beef

1 boneless beef chuck roast (3 pounds)
1 can (14-1/2 ounces) Progresso® Beef Broth
1 medium onion, chopped
1 celery rib, chopped
3/4 cup ketchup
1/4 cup packed brown sugar
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon paprika
3 drops hot pepper sauce
12 to 15 Hoagie Buns

Place the roast in a Dutch oven; add broth, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until the meat is tender.

Remove roast and cool slightly; shred meat with two forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1-1/2 cups. Return the meat, vegetables and reserved cooking liquid to the pan.

Stir in the ketchup, brown sugar, vinegar, salt, mustard, Worcestershire sauce, garlic, bay leaf, garlic powder, paprika and hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf.

Serve beef on buns.

Yield: 12-15 servings.

Lodge Color Enameled Cast Iron Dutch Oven, Island Spice Red, 6-Quart