braisepot roast

Enjoy this fork-tender slow cooked beef on this savory sandwich with basil-garlic mayonnaise.

Toasted Beef Sandwiches with Basil-Garlic Mayonnaise

beef Eye of Round Steaks, cut 3/4 inch thick

garlic

pepper

water

crusty rolls (4 inches long), split

Sliced tomatoes (optional)

mayonnaise

basil

Combine 2 tablespoons garlic and pepper; press evenly onto beef Eye of Round Steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; brown evenly. Season with salt, as desired.

Add water to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.

Meanwhile combine mayonnaise ingredients in small bowl. Spread cut sides of rolls with mayonnaise mixture. Place on baking sheet so surface of rolls is 3 to 4 inches from heat. Broil 1 to 2 minutes or until lightly browned. Place sliced tomatoes on bottom half of rolls, if desired.

Carve steaks into thin slices. Divide steak slices evenly over roll bottoms; top with some of the cooking liquid. Close sandwiches. Serve with remaining cooking liquid for dipping, as desired.

Cook up this hearty Pot Roast with braised beef Shoulder Roast and chunky fresh vegetables in a savory gravy.

North Woods Hearty Pot Roast

beef Shoulder Roast Boneless (2 to 2-1/2 pounds)

vegetable oil

salt

carrots,

parsnips,

(white

beef broth

cornstarch

seasoned pepper blend

Combine seasoning ingredients; press evenly onto all surfaces beef Shoulder Roast Boneless.&#160;Heat oil in&#160;stockpot&#160;over medium heat until hot. Brown roast on all sides. Pour off drippings and season beef with salt. 

Add broth to stockpot; bring to a boil.&#160;Reduce heat; cover tightly and simmer 2 hours.&#160;Add vegetables; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender.

Remove roast and vegetables; keep warm. Strain cooking liquid; skim fat, if necessary. Measure&#160;2 cups cooking liquid (Add beef broth or water to cooking liquid to yield 2 cups, if necessary.); return to stockpot. Combine water and cornstarch; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened. 

Carve roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy. 

Caldo = soup. This recipe = delicious! Chockfull of tender beef, vegetables and a rich broth, this will warm up any cold day.

Rustic Beef Caldo

beef

(14 beef broth

cilantro

garlic,

cumin

cabbage

medium ears corn, husked,

onion,

zucchini

tomatoes,

lime,

Heat oil in stockpot over medium heat until hot. Brown beef Shank Cross Cut, in batches, on all sides. Pour off drippings. 

Return beef to stockpot. Add water, broth, cilantro, garlic, salt, pepper and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4  to 2 hours or until beef is fork-tender. 

Add cabbage, corn, potatoes, onion and carrots to stockpot; return to a simmer. Reduce heat; simmer, covered, 20 minutes. Add zucchini and tomatoes; simmer, covered, 10 to 15 minutes or until vegetables are tender. 

A lazy day needn’t mean time off from a healthy meal. Beef up your zinc levels for a healthy immune system with this smart-but-satisfying soup of Stew Meat, chickpeas, veggies and pasta.

Lazy Day Beef &amp; Vegetable Soup

beef Stew Meat,

(15 ounces) chickpeas, rinsed, drained

(14-1/2 ounces) no-salt added diced tomatoes, undrained

Italian seasoning

mixed vegetables

ditalini

Shredded Romano cheese (optional)

Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt&#160;and pepper in 4-1/2 to 5-1/2-quart slow cooker; toss to coat well. Cover and cook on HIGH 5 hours or on LOW 8 hours. (No stirring is necessary during cooking.) 

Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Season with salt and pepper, as desired. Stir well before serving. Serve with cheese, if desired. 

This recipe can be made in a 6-quart electric pressure cooker.&#160;Use 1 cup elbow noodles for ditalini.&#160;Place beef, broth, chickpeas, tomatoes, water,&#160;Italian seasoning, salt and pepper&#160;in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program&#160;25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add vegetables and pasta; close and lock pressure cooker, set timer for additional 5 minutes. When complete, use quick-release feature to release pressure; carefully remove lid.&#160; Garnish with cheese, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

Top 4 braisepot roast recipes from across the web

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Toasted Beef Sandwiches with Basil-...

North Woods Hearty Pot Roast

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Top 4 braisepot roast recipes from across the web

The most viewed braisepot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Toasted Beef Sandwiches with Basil-...

North Woods Hearty Pot Roast

Rustic Beef Caldo

Lazy Day Beef &amp; Vegetable Soup

The most viewed braisepot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Lazy Day Beef & Vegetable Soup