[Barbecue Pot Roast] [Beef Casserole] [Spanish Beef & Rice]

Barbecue Pot Roast

Lean pot roast, about 2 pounds
1 teaspoon salt
1/2 cup tomato paste
24 peppercorns
1 small onion, chopped
1 teaspoon Worcestershire sauce

Sprinkle salt over the roast and place in crock pot. Spread tomato paste over meat; imbed peppercorns into paste; top with onions and Worcestershire sauce. Cover and cook in crock-pot, on low 8-10 hrs. Serve meat with accumulated gravy.

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Beef Casserole

1 1/2 pounds stewing steak
1 ounce flour
2 tablespoons oil
2 large onions
3 medium carrots
1 pint beef stock
salt and pepper

Cut the steak into 1 inch cubes and toss in the flour seasoned with salt and pepper. Brown on all sides in the oil, then remove from the pan. Cut the onions into thin slices and cook in the oil until soft and golden. Slice the carrots thinly and put into the crockpot. Top with the onions and the meat. Add any remaining flour to the fat in the pan and cook for 2 minutes. Work in the stock and stir over low heat until the liquid comes to the boil. Pour into the crockpot, cover and cook on HIGH for 30 minutes, then on LOW 6-7 hours.

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Spanish Beef and Rice

1 pound ground beef
1 large onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 3/4 cup)
1 can (14 1/2 ounces) Beef Broth
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1/2 teaspoon garlic powder
3/4 cup uncooked regular long-grain rice
Shredded cheddar cheese
Sour cream

1. In medium skillet over medium-high heat, cook beef, onion and pepper until beef is browned, stirring to separate meat. Pour off fat.

2. Add broth, tomato sauce, chili powder and garlic powder. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 20 minutes or until rice is done and most of liquid is absorbed, stirring occasionally. Serve with cheese and sour cream. Serves 4

VARIATION: Substitute 3/4 pound lean ground beef (85% lean) for ground beef. Omit cheddar cheese and sour cream.

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