Slow Cooker Pot Roast

Made this yesterday and loved it!

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast 

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. 
   

I used beef broth instead of the water but it came out too strong and salty so I'd advise to use the water.

Lion House Sweet & Sour Meatballs

MEATBALLS:
1-1 1/4 lbs. lean ground beef
3/4 c. rolled oats(not quick)
2 eggs, slightly beaten
1/2 c. finely chopped onion
1/2 c. milk
1 t. salt
1 t. worcestershire sauce
pepper

Combine ingredients. Mix well. Form into 12 balls, each about 2 inches. Place in 9 x 13 casserole dish.

SAUCE:
1 c. brown sugar
1/2 c. apple cider vinegar (not white vinegar)
2 t. prepared mustard
1/2 c. barbecue sauce
2 t. worcestershire sauce

Combine ingredients & blend thoroughly. Heat in sauce pan to a boil and pour over meatballs. Bake at 350 for 30 minutes. Serve over rice or mashed potatoes.

Chinese Pepper Steak

This is my favorite Asian dish to make, it's so good! It's been passed down from my husband's family & no one really ever wrote it down, so the instructions are just from my experience in making it. Hopefully the way I wrote it, isn't too confusing!

Ingredients:
1 ½ pds. steak, cut into thin strips
2 green bell peppers, diced
1 med. onion, diced
2 C. diced celery
6 T. soy sauce
3 t. salt
1 T. ground ginger
2 C. beef broth
2 T. sugar
3 T. corn starch
hot cooked white rice (desired amount)

Start cooking desired amount of rice. Cook steak in skillet, until browned. Cook peppers, onions & celery in separate skillet with a little veg. oil, until tender yet crisp. Make sauce in a large pot by mixing together soy sauce, salt, ginger, broth, sugar, & corn starch. Stir frequently over med-high heat on stove-top until sauce thickens. Stir vegetables & steak into sauce over low heat. Serve over hot rice. My husband's family puts fresh tomatoes cut into thin strips on top.

Porcupine Meatballs

Here's a ground beef recipe I got from my husband's family. It's one of our favorites. It's kind of a spin-off of meatloaf & mashed potatoes.

Ingredients:
1 pd. ground beef
1 egg
1 t. salt
¼ t. pepper
¼ cup uncooked white rice
2 cans Campbell's condensed tomato soup
1 empty soup can filled with water
hot cooked mashed potatoes

Pre-heat oven to 400°. In medium bowl mix together beef, egg, salt, pepper, & rice. Use entire meat mixture to form meatballs, place next to each other in bottom of 9x13 casserole dish. Mix 2 cans tomato soup & 1 can water, pour over meatballs in dish. Meatballs should be immersed in liquid. Cover with foil, bake @ 400° for 1 hour. Uncover & serve over mashed potatoes. Great as leftovers.

Chimichangas

2 lb. rump roast
1 ½ cup water
2 cloves garlic
1 tsp vinegar
2 T chili powder
2 tsp oregano
1 tsp salt
1 tsp cumin
1 tsp pepper
1 small can of green chilis diced
1 can red enchilada sauce

flour tortillas, cheddar cheese

1.Put roast in crock pot. Mix dry ingredients and rub on roast. Cook on low until tender. (about 6-8 hours) 2. When meat is cooked, roll up in tortillas with cheese and meat and fry in a deep pan with vegetable oil until golden brown. 3. Top with salsa, sour cream, guacamole, lettuce and crock pot sauce(opt.). I've also made this without frying the tortillas and it's still really good.

Round Steak Sauerbraten

OK, in response to Susie, I will finally post a recipe. I just haven't felt a whole lot like cooking, Arby's 5 for 5 is about the extent of things....

I don't cook a lot of red meat, but this is one of my favs. It's actually super easy. My mom cooks it all the time.

1.5 lb round steak
1 env. brown gravy mix
1T dried minced onion
2T wine vinegar
1t Worcestershire sauce
1/4 t ground ginger
1 or more bay leaves
1T brown sugar
Hot buttered noodles (wide egg noodles)

Cut meat into 1" cubes. Brown meat in hot oil. Remove meat from skillet and add gravy mix and 2 cups water. Bring to boil, stirring constantly. Stir in remainder ingredients (except noodles) add 1/2t salt and 1/4t pepper. Add meat back in. Put into casserole dish, cover and bake at 350, for 1.5 hours. Remove Bay leaf and serve on noodles.

My additions: I usually double or triple recipe (usually a 3 lb. steak) and I stick it in a crock pot all day til the meat is super tender. Sometimes the gravy needs to be thickened, in which case you can use cornstarch or flour, or however you like to thicken things. This also freezes well, makes great leftovers and most Elders like it. Enjoy!

French Dip with Italian Attitude

I got this recipe from Rachael Ray's website. I've made it for company a couple times and it has always been a hit. It's very easy and very tasty! Serves 4-6 people.

1 wide baguette or french bread
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/3 cup freshly grated parmesan cheese
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock or broth
1 tsp. rosemary
Salt and freshly ground black pepper
1/4-1/2 pound sliced roast beef
6 slices provolone cheese

Slice baguette open lengthwise so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with parmesan cheese.

While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.

Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top with provolone slices and transfer to the broiler or oven to melt the cheese for a few minutes. Remove and slice. Put remaining sauce in bowls and dip sandwich. YUMMY!