Beef Recipes |

Ingredients:

1 package refrigerated fully-cooked boneless beef pot roast with gravy
1 (16 to 20-ounce) package refrigerated or frozen ready-to-eat mashed potatoes
1/3 cup crumbled blue cheese
1 tablespoon milk
Salt and ground pepper, to taste
1 teaspoon coarse-grain or Dijon-style mustard
3/4 cup canned Cheddar-flavored French-fried onions
1 tablespoon chopped fresh parsley

Methods:

1. Prepare potatoes according to package directions. Stir in cheese, milk, salt and pepper; keep warm.
2. Meanwhile, remove pot roast from package. Transfer gravy to 2-quart microwave safe casserole. Stir in mustard. Cut pot roast into 1-inch pieces. Combine beef with gravy mixture. Cover and microwave on HIGH 6 to 9 minutes or until hot, stirring once.
3. Transfer beef mixture to platter; spoon potatoes around beef. Sprinkle with onions and parsley.

Ingredients:

3 to 3 1/2 pound boneless beef chuck shoulder pot roast or bottom round rump roast
1 (0.7-ounce) envelope 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
2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt and pepper, to taste

Methods:

1. Press dressing mix evenly onto all surfaces of 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.
2. 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.
3. Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.

Ingredients:

1/4 cup butter
1/2 cup chopped celery
1 onion, chopped
1/4 pound mushrooms, sliced
1/2 cup all-purpose flour
1 teaspoon soy sauce
1 1/2 cups beef broth
1 cup sour cream
3/4 pound cooked roast beef, cut into strips
Cooked wide noodles for accompaniment

Methods:

1. In a large, heavy skillet, melt butter over medium-high heat. Add celery, onion and mushrooms and sauté until tender.
2. Stir in flour and soy sauce. Add beef broth and cook, stirring, until thickened. Stir in sour cream. Add roast beef and heat thoroughly. Serve over warm noodles.