Crock Pot Beef Round Braised With Tomato Herbs Food

SLOW COOKER BEEF WITH ROOT VEGETABLES

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

CROCK POT BEEF ROUND BRAISED WITH TOMATO & HERBS

Steps:

• Sprinkle pepper on all sides of beef.
• Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
• Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
• In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
• Place beef on top of onion mixture.
• Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
• Lift beef to a warm platter and keep warm.
• Skim and discard fat from sauce, if necessary.
• To serve, slice beef across the grain. Spoon some of thw sauce over meat; garnish with parsley.
• Serve remaining sauce separately.

DUMP-AND-BAKE SWISS STEAK

Steps:

• Preheat oven to 325 degrees F. Place flour in a shallow dish or tray. Dip steak in flour to coat on both sides. Place in the bottom of a Dutch oven or other large covered baking dish that has been sprayed with cooking spray.
• Add remaining ingredients (except cornstarch).
• Cover and bake for 2 hours.
• Combine cornstarch and cold water to make a slurry. Stir cornstarch mixture into the pot. Cover and bake for 45 - 60 more minutes. Remove herb stems. Slice or shred steak and serve with vegetables over mashed potatoes, noodles or rice. Garnish with fresh herbs, if desired.

GRAVY AND VEGETABLES SLOW COOKER ROUND STEAK

Steps:

• Gather the ingredients.
• Slice the round steak into serving-size portions or thin strips. Sprinkle the meat with kosher salt and freshly ground black pepper on both sides.
• Place the flour in a large bowl. Add the sliced meat and toss to coat thoroughly.
• Add the oil into a large skillet over medium-high heat. Add the flour-coated steak and cook, turning to brown all sides, about 5 to 6 minutes. Reserve.
• In a medium bowl, combine the dry onion soup mix with the cans of cream of mushroom soup and the water.
• Place half of the steak, carrots, and onions in the crock pot. Pour half of the soup sauce mixture over the meat and vegetables.
• Place the remaining steak, carrots, and onions on top, and cover with the remaining sauce mixture.
• Place the lid on and cook on high for 3 1/2 to 4 1/2 hours-or on low for about 8 to 9 hours-or until the beef is tender.

BEER BRAISED BEEF FROM A CROCK POT

Steps:

• Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
• Combine all other ingredients and pour over beef.
• Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
• Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
• Serve over cooked egg noodle pasta.
• Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.

CROCK POT BEEF AND TOMATO GRAVY

Steps:

• Place roast in slow cooker. Whisk together the tomato sauce and spices and pour over the roast. Cook on high 4 0r 5 hours or low for 7 to 8 hours until roast is tender.