I first got this recipe from an email loop called Friendly Freezer. I’ve received many yummy, tried and true recipes from this group. I try to find out who first submitted the recipes to give proper credit. This is daughter number two’s favorite dinner.
Recipe By: Dawn Flynn from “Friendly Freezer”
5 pounds roast beef
onion soup mix
2 cups cheddar cheese, grated
1 1/2 cups picante sauce OR salsa OR 1 can diced tomatoes, undrained
1/4 cup onions, finely chopped
flour tortillas (lately I’ve been using eggroll wrappers, it makes for a lighter dish)
Cook roast in roasting pan, pouring onion soup mix dissolved in 1 cup water over it.
Cook 325 degrees for 34-38 minutes/pound
Let cool thoroughly overnight in fridge.
Finely chop roast beef ( use a food processor) and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
Cover with plastic wrap and refrigerate for 30 minutes. Portion 1/4 cup mixture onto each flour tortilla in the lower 1/3 of the tortilla. Roll up tortilla.
Heat electric skillet to 300 degrees covering bottom with oil. Fry taquitos with open edge down to seal. Turn over fry other side. Serve hot with condiments.
This is oh-so-yummy! It ranks as comfort food in my book. Hope you like it too.
1 pound beef, cut in 1″ cubes
2 cans cream of mushroom soup
2 cans French onion soup
2 cans mushrooms (4 oz cans)
Combine all in crockpot. Cook on low all day. Serve over noodles or rice.
This freezes well after being cooked and cooled. Just heat and eat after thawing. It is also an easy recipe to quadruple – especially if you have a large crockpot.
For more slow cooker meals, hop on over to Sandra’s blog.
It doesn’t get any easier than this. To be honest, I usually buy roasts in bulk when they are on sale. Some roasts are “tougher” than others and I never remember which is which when I’m at the store. So after this has cooked all day, if the meat is still pretty firm, then I will put the meat in my food processor and chop it up a bit (I will cut it into big chunks before using the processor) instead of using the fork method. Then I’ll return it to the crockpot to warm back up. This is a good meal for me to serve on those nights when everyone is in and out on their own schedules. This happens quite often anymore.
Crockpot Barbecued Beef Sandwiches
2 pounds chuck roast — trimmed of fat
salt and pepper — to taste
1 jar of your favorite barbecue sauce
In a crockpot, place chuck roast. Salt and pepper it to your personal taste.
Pour barbecue sauce on top of the roast, cover, and cook on low for 8-10 hours.
Remove roast from crockpot and shred meat with a fork. Return meat to crockpot, stirring well to coat evenly with the sauce. Cook for another hour and serve.
I will often come home for lunch and start this dinner and stick it in the oven. I make use of my time-bake feature, set it to start a few hours before I want dinner to be done. Then when I come home from work, Ta-Da….supper is ready. Add a green veggie or salad and some noodles or potatoes and you have a complete meal.
Beef Brisket with Gravy
2 pounds fresh beef brisket — *NOT corned beef*
2 tablespoons vegetable oil
8 oz sliced cremini mushrooms
1 small onion sliced
1 cup hot water
1 envelope beef onion soup mix
2 tablespoons cornstarch
1/2 cup cold water
In a Dutch oven, brown brisket in oil on both sides over medium-high heat; drain. Brown and onions mushrooms until slightly wilted. Combine hot water and soup mix; pour over brisket and mushrooms. Cover and bake at 325 degrees for 2 to 2 1/2 hours or until meat is tender.
Remove brisket to a serving platter. Let stand for 10-15 minutes. Combine cornstarch and cold water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with the gravy.