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Easy Slow Cooker French Dip

4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Pepper Steak Packet

Three different colors of peppers, along with sweet onion and zucchini, are cooked in foil packets with strips of steak.

1 (1/2 pound) sirloin steak, cut into bite size strips
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 sweet onion, chopped
1 pint cherry tomatoes
1 zucchini, chopped
2 tablespoons butter
1/4 cup steak sauce

1. Preheat an outdoor grill for medium high heat and lightly oil grate.
2. Place the steak strips on a piece of foil large enough to hold the meat and some vegetables. Layer with the red, green and yellow peppers, chopped onion, cherry tomatoes and chopped zucchini. Dot with butter, and drizzle with steak sauce. Fold edges of foil to seal the packet well.
3. Grill over medium high heat for 45 to 60 minutes. About halfway through cooking, flip the packet, being careful not to puncture it. (Note: Be careful when opening foil packet as the steam that escapes will be very hot.)

California Steak Sandwiches

1 Long Bread Roll (about 7-inches long)
2 tablespoons mayonnaise
2 slices Brie, rind removed, cut to fit bread lengthwise
6 to 8 fresh Basil Leaves
1/2 small tomato, thinly sliced
6 thin slices grilled steak
Salt and pepper, to taste

1. Cut roll in half horizontally. Hollow out top and bottom halves of bread, leaving a ½ to ¾-inch thick shell. (Reserve torn bread for another use.)
2. Spread 1 tablespoon mayonnaise over cut side of each bread half.
3. Top bottom half of roll with brie, basil leaves, tomato and steak, overlapping slices as needed. Cover with top half of roll. Cut sandwich in half crosswise.
4. Heat a grill pan or skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan. Place a cast-iron skillet or other heavy skillet on top; press gently to flatten sandwiches. Cook 3 minutes on each side or until bread is toasted. (Leave cast-iron skillet on sandwiches while they cook.)

Garlic Prime Rib

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Kosher Salt-encrusted Prime Rib Roast

- Its flavor-enhancing power is salt's greatest culinary asset. Try this slowly cooked (4 to 5 hours) roast and see for yourself.

2 cups coarse kosher salt
4 pounds prime rib roast
1 tablespoon ground black pepper
1 tablespoon seasoning salt

1. Preheat oven to 210 degrees F (100 degrees C).
2. Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
3. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
4. Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

Garlic Prime Rib

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Marinated Flank Steak

This works great when sliced and used for fajitas.

1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

1. In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
2. Preheat grill for medium-high heat.
3. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Easy Beef Crockpot Casserole

1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. envelope instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef

Combine above and cook in crockpot on low 8 to 10 hours (can be thickened with 1 tablespoon flour and water mixture for thicker gravy). Serve over rice or egg noodles or elbow macaroni. Serves 4. Preparation time 5 minutes. Cooking noodles 20 minutes.

Enchilada Pie

1 lb. lean ground beef
1 med. onion, chopped
1 clove garlic, minced
2 tbsp. butter or shortening
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
4 1/2 oz. can chopped ripe olives
8 oz. can tomato sauce
1/2 dozen corn tortillas, buttered
2 c. shredded cheddar cheese
2/3 c. water

Saute onion, ground beef and garlic in butter. Stir in seasonings, olives and tomato sauce. In a round 2 quart casserole, alternate layers of buttered tortillas, meat and sauce and 1 1/2 cups of shredded cheese. Sprinkle remaining cheese on top of tortilla. Pour water at edge, into bottom of casserole. Cover. Bake at 400 degrees for 40 minutes. Cut in quarters. Makes 4 servings.

Ground Beef Casserole

Recipe from www.Nancys-Kitchen.com
1 can cream of mushroom soup
1/3 c. bread crumbs
1/4 c. onion, chopped
1 egg
1 lb. ground beef
Salt & pepper

Mix 1/4 cup of the mushroom soup with the rest of the ingredients. Line a small casserole with this mixture like a pie shell. Mix remaining soup with 1 (16 ounce) can of green beans and fill center of casserole. Top with crumbs or tater tots. Bake at 350 degrees for 35-40 minutes.

French Beef Stew

Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.

1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 teaspoon dried thyme
2 tablespoons Dijon-style prepared mustard
Salt and pepper to taste

1. Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
2. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
3. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
4. Blend in mustard and serve.

BEEF BBQ RECIPES

BARBECUE SPARERIBS
MARINATING SAUCE:
1/2 c. soy sauce
1/2 c. ketchup
1/4 tsp. pepper
2 tbsp. Tabasco sauce

Marinate ribs in sauce for 20-25 minutes. Bake at 350 degrees for 45 to 60 minutes.

BARBECUE BEEF CUPS
3/4 lb. ground beef
1/2 c. barbecue sauce
1 tsp. minced dry onion
1 can (10 oz.) refrigerated biscuits
1/4 c. shredded American cheese

Preheat oven to 400 degrees. In a skillet, brown ground beef and pour off drippings. Stir in barbecue sauce and onion. Separate biscuits and place each biscuit in an ungreased muffin cup or a muffin tin. Press the dough up the sides to edge of muffin cup. Spoon beef mixture into cups. Bake 10 to 15 minutes or until golden brown. Sprinkle with cheese, return to oven until cheese is melted. Makes 10 beef cups.

BARBECUE SAUCE
2 tbsp. margarine
1 med. onion, diced
1 sm bell pepper, diced
2 tbsp. brown sugar
2 tbsp. French mustard
1 tbsp. Worcestershire sauce
1 tsp. salt
3/4 c. catsup

Saute onions in margarine until onions turn clear. Add remaining ingredients and cook slowly over low heat

ALL-PURPOSE BARBECUE SAUCE
1/4 tsp. cinnamon
1/4 c. brown sugar
1/2 tsp. black pepper
1/2 med. sized onion, chopped
2 tsp. prepared mustard
1 1/2 tbsp Worcestershire sauce
1/2 c. catsup
1/2 c. water
1 tbsp. vinegar
1/2 tsp. nutmeg
1/4 tsp. salt

Heat to boiling. Use on poultry, pork or beef. Delicious

BARBECUE BEANS
1 can Campbells Pork & Beans
1 can Campbells Barbeque Beans
1 can red kidney beans
1 can pineapple tidbits (drained)
1 lb. ground beef
1 sm. onion (chopped)

Make sauce of:
1/2 c catsup
1/2 c. Kraft barbeque sauce
1/2 c. water or pineapple liquid
2 tbsp. vinegar
1/4 c. brown sugar

Brown beef and onion and add dash of salt. Mix the sauce and heat. Pour over meat and beans. Bake in moderate oven for 1 1/2 hours at 350 degrees. Take off cover for last 1/2 hour.