French Onion Beef And Stuffing A Crock Pot Food

SLOW-COOKER FRENCH ONION SHREDDED BEEF SANDWICHES

Steps:

• Spray 5-quart slow cooker with cooking spray. Trim excess fat from beef. Rub beef with steak seasoning and salt. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil 2 to 3 minutes on two sides, until browned. Transfer to slow cooker.
• In large bowl, beat melted butter, tomato paste and mustard with whisk. Stir in brown sugar. Stir in onion and garlic; pour over beef. Cover and cook on Low heat setting 8 to 10 hours or until beef is tender.
• Remove beef to cutting board; let stand 5 to 10 minutes or until cool enough to handle. Meanwhile, in small bowl, mix cornstarch and vinegar. Stir into liquid in slow cooker; cover and cook on High heat setting 5 to 10 minutes or until mixture thickens. Shred beef; return to cooker.
• Position oven rack 4 inches from broiling element. Set oven control to broil. Place buns, split sides up, on large cookie sheet. Divide cheese evenly among bun tops. Broil 1 to 3 minutes or until buns are toasted and cheese melts. Divide beef mixture evenly among bun bottoms. Sprinkle with parsley, then top with bun tops.

CROCK POT FRENCH ONION BEEF CASSEROLE

Steps:

• Place half of your beef in the bottom of your 6-quart crock pot (I used Cera, my 6 Quart Crock Pot with Ceramic Coated Pot) and top with half of your mushrooms and half of your onion, repeat layer
• Pour your soup on top of everything
• Cover and cook on low for 6-8 hours
• Put your stuffing mix in a bowl, top with your melted butter and 1/2 cup of liquid from your crock pot and toss (if you do not have enough liquid in your crock pot for 1/2 cup, add water to the liquid to make it a full 1/2 cup)
• Pour your stuffing across the top of your beef and cover and cook on high for about 10 minutes
• Spread your shredded cheese over the top of your stuffing and cover again and cook on high until your cheese is melted

CROCK POT FRENCH ONION BEEF

Steps:

• Cut beef into 6 serving-size pieces.
• Layer half of the beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers.
• Pour soup over ingredients in slow cooker.
• Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink.
• Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot.
• Place stuffing on top of contents in slow cooker; cover.
• Increase heat to high setting.
• Cook 10 minutes or until stuffing is fluffy.
• Sprinkle with cheese; cover.
• Cook until cheese is melted.

EASY SLOW COOKER FRENCH DIP

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C).
• Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
• Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

CROCK POT STUFFED STEAK

Steps:

• Pound the salt, garlic powder and black pepper into the steak.
• Lay the stuffing on top of the steak and roll up jelly-roll style.
• Place toothpicks in steak to hold in place.
• Place the steak in the crock pot.
• Mix the cream of mushroom soup, dry onion soup mix and water in bowl until smooth.
• Pour over the steak in the crock pot.
• Cook on low for about 6 hours.
• Thicken the broth for gravy if you like.
• Serve with mashed potatoes, if desired.
• Slice the steak into serving pieces.

SLOW-COOKER BEEFY FRENCH ONION SOUP

Steps:

• Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
• Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
• Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
• To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.

SLOW COOKER STUFFING

Steps:

• Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
• Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
• Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.