SLOW COOKER BUTTER BEEF
Almost as simple as it sounds. Butter and beef make up two out of three ingredients you need for this dish, but the addition of onion soup adds a savory touch and makes the saucy beef a killer match for creamy mashed potatoes.
Time 4h
Yield 8
Number Of Ingredients 3
Steps:
- Combine the beef and butter in a crock pot. Evenly sprinkle the onion soup mix over the beef. Cover the crock pot and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until the beef is tender. Serve the beef and butter sauce over rice or pasta or mashed potatoes.
Nutrition Facts :
BUTTER BEEF
Make and share this Butter Beef recipe from Food.com.
Provided by SkinnyMinnie
Categories Meat
Time 4h5m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Place beef in a crockpot.
- Top with pats of butter.
- Sprinkle the onion soup mix over beef and butter.
- Cook on low for 7-8 hours. Or on high for 4-5 hours.
- Serve over egg noodles.
Nutrition Facts : Calories 1084.4, Fat 88.9, SaturatedFat 41.1, Cholesterol 289.4, Sodium 1071, Carbohydrate 5.4, Fiber 0.6, Sugar 1.8, Protein 63
SLOW COOKER BEEF POT ROAST
The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.
Provided by Chef John
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h50m
Yield 8
Number Of Ingredients 15
Steps:
- Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
- Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
- Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
- Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
- Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
- Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
- Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
- Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.
Nutrition Facts : Calories 777.9 calories, Carbohydrate 7.6 g, Cholesterol 198.5 mg, Fat 57.3 g, Fiber 1.5 g, Protein 54.6 g, SaturatedFat 22.5 g, Sodium 602.5 mg, Sugar 2.9 g
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