PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST
My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. -Bette McCumber, Schenectady, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 792mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.
MELT-IN-YOUR-MOUTH MEAT LOAF
This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
Provided by Rodney B Wiebe
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 5h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.
- Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 18.4 g, Cholesterol 135.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 24.7 g, SaturatedFat 6.5 g, Sodium 841.1 mg, Sugar 9.3 g
MELT IN YOUR MOUTH BEEF STEW~SLOW COOKER
I made this for my husband and son. I added homemade biscuits to complete the meal. They said "this is really good." That sums it up. I always say a recipe is a guideline. Here is my guideline add or subtract as you see fit. Enjoy the art of cooking! Every dish is a creation. You can prepare this the night before and turn it on...
Provided by Candy Mikolajcik
Categories Beef
Time 9h40m
Number Of Ingredients 23
Steps:
- 1. Prepare seasoned flour*, last four ingredients. Blend together well. Store left over for future use.
- 2. Place bite size beef in slow cooker. Sprinkle the seasoned flour over meat. Stir to coat meat.
- 3. Place potatoes, carrots, onions, celery, garlic, and all herbs, in slow cooker. Add beef broth, Worcestershire sauce, beer, hoisin sauce and stir.
- 4. Start slow cooker Low for 8-10 hours. High for 4-5 hours.
- 5. Optional - When there is about 1 hour left of cook time, blend veggie broth and corn starch till smooth, stir into slow cooker to thicken broth. Can be omitted.
SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS
The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.
Provided by Food Network
Time 8h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
MELT IN YOUR MOUTH BEEF STEW
This is my own version of beef stew. The secret is to thicken the gravy as soon as you brown the beef. To make life easy, this dish is finished in the oven. You will not believe how tender the meat gets by using this method!
Provided by Marie
Categories Stew
Time 2h15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper beef and dredge in flour.
- Over high heat, place oil in cast iron Dutch oven.
- Add beef and onion and saute until meat is browned.
- Add beef broth and water to barely cover the meat and bring back to a boil.
- Shake 1 cup of cold water and flour in a jar until well combined and then add slowly to beef mixture.
- Cook and stir until thickened.
- Cover and place in preheated 325° oven and cook for 1 hour.
- Remove from oven and add potatoes and carrots.
- Cover and return to oven and bake at the 325° temperature for 1 more hour.
- Remove from oven, add peas and stir.
- Serve with crusty bread.
Nutrition Facts : Calories 1365.2, Fat 74.7, SaturatedFat 25.3, Cholesterol 238.2, Sodium 1891, Carbohydrate 93.6, Fiber 13.3, Sugar 11.9, Protein 79
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