SUNDAY POT ROAST (IP-Favorite Family Recipes)

• 3 lbs. beef chuck roast
• salt to taste
• 4 Tbsp. olive oil divided
• 2 c. beef broth
• 1 pkg onion soup mix
• 1 white or yellow onion, quartered
• 1 lb. baby fingerling potatoes
• 1 c. baby carrots

 

1. Sprinkle pot roast with salt and set aside.
2. Add 2 Tbsp. Olive oil to Instant Pot and set to "Saute".
3. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side.
4. Add beef broth to Instant Pot.
5. Add vegetables, 2 Tbsp. olive oil, and onion soup mix to a gallon-sized Ziploc bag and shake until vegetables become evenly coated with mix.
6. Put veggies in Instant pot and distribute evenly around roast.
7. Place lid on Instant pot with steam valve closed.
8. Switch Instant Pot setting to "manual" and set for 60-80 minutes on "high" pressure (70 minutes seems to work ok, judge the time depending on the size of your roast).
9. Do a natural release for at least 10 minutes, then quick release.
10. Remove roast from instant pot, shred with fork, and serve with vegetables.
11. Use extra drippings from the instant pot to make gravy or au jus.

 

KOREAN BEEF AND RICE BOWLS (The Recipe Critic)

1lb ground beef
3t garlic, minced
1/4c brown sugar
1/4c soy sauce
2t sesame oil
1/2t ginger
1/4t red pepper flakes
2c cooked rice
sliced green onions and sesame seeds for garnish

Brown ground beef and garlic. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, and red pepper flakes. Serve over rice and garnish.

SALISBURY STEAK (Pioneer Woman)

Meat Patties:
1.5lbs ground beef
1/2 c seasoned bread crumbs
1T ketchup
2t dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon
salt and pepper

1T butter
1T olive oil

Gravy:
1 onion, sliced
8oz mushrooms, sliced
2c beef broth
1T ketchup
1t seasoning sauce, optional
4 dashes Worcestershire sauce
1T cornstarch
salt and pepper

Combine meat patty ingredients and make into 4-6 patties. Put butter and oil in skillet over med-high heat. Cook patties on both sides until cooked through. Remove from heat and drain pan. Reduce heat to medium and sauté onions and mushrooms until golden brown. Stir remaining ingredients into beef broth and pour into skillet. Heat until bubbly, then simmer until thickened. Return patties to pan and serve.

MONGOLIAN BEEF (IP)

2lbs flank steak, cut into 1/4in strips
1T oil
4t garlic
1t ginger
onion, strips
peppers, strips
optional veggies of choice (broccoli, carrots, bok choy, etc)
1/2c soy sauce
1/2c water
1/2c brown sugar
3T cornstarch
3T water
3 green onions, sliced
sesame seeds

Season beef with salt and pepper. Saute high, add oil and brown beef. Remove from pot. Add garlic, ginger, and veggies. Saute 2min. Add soy sauce, water, and brown sugar. Add beef. Cook on Manual high for 12min. Quick release and remove lid. Stir cornstarch into water and add to pot. Cook until thick. Top with green onions and sesame seeds to serve.

GINGER TERIYAKI MEATBALLS (Let's Dish)

1lb ground beef (or turkey)
3/4c oats
salt & pepper
2T dry minced onion
2T ginger, minced
1t Worcestershire
1T garlic, minced
1 egg, 1t milk
1/4c teriyaki baste and glaze

Combine all ingredients and form into meatloaf or meatballs. Serve with teriyaki glaze. For meatballs, bake on a sheet pan at 400* covered with foil. For meatloaf bake at 350* for 45min. 

SALISBURY STEAK (skinnytaste)

2t oil
1 onion, minced
1lb ground beef (or ground turkey)
1/2c bread crumbs
1 egg
2c beef broth
salt & pepper
8oz mushrooms, sliced
2T flour or cornstarch
1T tomato paste
1t red wine vinegar
1t dry mustard power

In a large skillet, sauté onions in oil over med-high heat for 5min. Combine 1/2 of onions, beef, bread crumbs, egg, 1/4c beef broth, salt, & pepper. Shape into 4-5 patties and brown in skillet on each side. Remove to plate. Add mushrooms to skillet, season, and sauté 2-3min. Add patties back to skillet. In a small bowl stir together remaining onions, beef broth flour, tomato paste, red wine vinegar, and dry mustard. Pour over skillet and stir until bubbling. Cover and simmer 20min.  
 

COWBOY CROCKPOT CASSEROLE (Family Fresh Meals)

• 1lb ground beef, browned
• 1 onion, diced
• 4-5 small red potatoes, sliced
• sliced mushrooms (optional)
• 1 can corn, drained
• 1 can dark red kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 can cream of mushroom soup
• salt and pepper
• 1t Mrs. Dash
• 1c shredded cheddar cheese

Put all ingredients (except cheese) into crockpot and stir. Cook on high 4hrs or low 7-8hrs. Top with cheese last 30 min of cooking time/

GENERAL TSO'S CROCK POT MEATBALLS

MEATBALLS:
1lb ground turkey, chicken, or beef
2T minced ginger
1 onion, diced
1t garlic powder
1/4c panko breadcrumbs
1 egg

Make meatballs and fry lightly in a pan of oil to brown outside or bake for 10-12min and put into crock pot.

SAUCE: (You can buy Iron Chef's General Tso's pre-made sauce in a bottle, too.)
1t sesame oil
2T rice wine vinegar
2T dry sherry
3T soy sauce or tamari
1/4c water
3T honey
2t corn starch
1/4c scallions, chopped
4-5 small dried red chili peppers, chopped (optional)

Pour sauce over and heat on low until ready to serve.

Or you can just leave them in pan and cooked until cooked through and simmer with sauce for 5 min before serving.

CHEESEBURGER SOUP (The Recipe Critic)

• 1 lb ground beef
• 1 lb bacon, cooked and crumbled (optional)
• ¾c chopped onion
• ¾c shredded carrots
• ¾c diced celery
• 2 tomatoes, diced (optional)
• sliced mushrooms (optional)
• peppers, diced (optional)
• 1t dried basil
• 1t dried parsley flakes
• 4T butter, divided
• 4c chicken broth
• 4c peeled and diced potatoes
• ¼c all purpose flour
• 2c shredded cheddar cheese
• 2c milk
• ¾t salt
• ½t pepper
• ¼c sour cream

Instructions

1. Brown the ground beef in 3quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, carrots, celery, tomatoes, mushrooms, peppers, parsley, and basil. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3T) and add the flour. Cook and stir until bubbly. Stir in milk and heat until thick. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, salt, and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon. Remove from heat and stir in sour cream.

EASY BEEF STROGANOFF

We all need some yummy, crowd-pleasers that we can whip up in 5 minutes. This is one of those dishes! You can even keep the beef tips on hand in your freezer (they go on sale regularly), just thaw in a sink of warm water while you get the other ingredients ready. So simple, but so satisfying. And great to serve company.

1 pkg Hormel Refrigerated Beef Tips & Gravy (found in the deli cases)
1t olive oil or butter
1 pkg mushrooms, sliced
1/2 onion, sliced in slivers (if desired)
1/3c green onions, diced (optional)
4oz sour cream
egg noodles, cooked

Saute mushrooms and onions in oil.butter over med high heat until lightly browned and soft. Reduce heat to med and add Beef Tips & Gravy. Stir in sour cream and serve over egg noodles.

LONDON BROIL MARINADE (Lynn Cowan)

This has been a favorite recipe in our family for 20 years.  Every time we serve it, someone asks for the recipe.  It can serve a family or a crowd.  It's perfect for a picnic or a nice dinner.  And the leftovers are wonderful.  The ingredients can be easily kept on hand.  Most grocery stores sell their london broil 'buy one get one free' every 6 weeks, so that's a great time to put one in the freezer.  If we are making it for guests we keep them whole, for our own use we cut them in half to make two large squares- just the right size for our family (though leftovers are delicious, too!)

2 1/2-3 lb london broil
2T minced onion powder
1t dry mustard
1/4t black pepper
1t sugar
1/3c soy sauce
1/3c oil
3T red wine vinegar
2T Major Grey's mild chutney
1t minced garlic

Prick the meat with a fork on both sides and place in a ziploc bag.  Add the marinade ingredients to the bag and squeeze to combine.  Seal and place in the refrigerator for 48hours.  On a grill, sear both sides of the meat over high flame for 3min.  Cook for 7min on each side and allow meat to rest on a plate.  The reserve marinade can be microwaved to use to top meat.  Slice into strips and serve as is or in sandwiches.  Leftovers can be eaten warm or cold.

SHREDDED BEEF BARBECUE

This is such an easy recipe, my 6 yr old makes it himself. It could not be simpler or more delicious!

2-3lb lean beef roast(chuck,rump roast,or top round)
1c root beer
2c barbecue sauce

Put everything into crock pot and cook on low for 8hrs. Beef will fall apart. Eat as is or serve on rolls.

PASTA FAGIOLI (Olive Garden)

This recipe could not be easier and tastes so good, just like the restaurant without the wait time. The perfect one pot dinner and it practically cooks itself.

1lb lean ground beef, browned and drained
      (may substitute ground turkey or an additional can of beans for vegetarian)
1/2 large red onion, chopped
1c carrots, chopped
1 celery stalk, sliced
1 can (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
2 cups beef broth
1/2 of jar (16.5 oz) pasta sauce
2 tsp oregano
salt and pepper
1 T Tabasco sauce (optional)
1/2 cup dry pasta (I like ditalini), to add at end of cooking time

Put all ingredients into crock pot, except pasta. Cover and cook on low for 8 hours, or high for 4. Add pasta for the last hour of cooking time.  May top with parmesan cheese to serve.

SOUTHWESTERN SHEPHERD'S PIE (Parade)

2T olive oil
1 onion, diced
1 green pepper, diced
1T garlic
1 lb ground beef or turkey
1T tomato paste
1t chili powder
1T cumin
(Optional: 1pkg reduced-sodium taco seasoning)

salt and pepper
2c. tomatoes, chopped
1/2 c. corn, cooked
1/2c. black beans
1/4c. cilantro, chopped
1 1/2 lbs. sweet potatoes, peeled and chunks
2T butter
1/2 c. milk

Preheat oven to 400*  Place sweet potatoes in saucepan with water to cover.  Boil , reduce heat, and simmer for 30min. Heat oil in large pot and saute onion, green pepper, and garlic for 10 min.  Raise heat to med-high and brown meat.  Add tomato paste and seasonings.  Cook for 2min.  Add tomatoes and simmer 15 min to reduce.  Add corn, beans, and cilantro.  Spoon into a 9x9 baking dish.   Drain.  Mash with butter and milk.  Spread over meat mixture.  Bake for 30min.

ASIAN RIBS (Beth K)

2T soy sauce
2T ginger
2T garlic
1/4c. hoisin sauce
1T worcestershire sauce
1T splenda
2T sesame oil
2T minced onion
1T oyster sauce
2T sake
4lbs beef back ribs (cut into 1-2 rib segments)

Mix in crock pot and then coat ribs.  Cook on low 8 hrs.  Remove ribs.  Pour off sauce and let separate.  Skim off fat. Pour sauce over ribs and serve.

TACO TARTLETS (Pampered Chef)

These are great as appetizers or for a cleaner way for kids to eat tacos.

1lb ground beef or turkey
2T taco seasoning
2T ice water
1c. sour cream
2T taco sauce or salsa
3/4c crushed tortilla chips
1c. shredded cheese

Preheat oven to 425* Brown meat and add taco seasoning and ice water. Press into the bottoms of a mini-muffin or muffin pan. Mix sour cream, sauce, and chips in a bowl. Add a scoop to the top of each tartlet. Sprinkle with cheese and bake 7-8 min for minis, slightly longer for regular size. These can be frozen for later- reheat well. Great as appetizers or a meal. (Less messy 'tacos' for kids.)

TACO PIE

1lb ground beef or turkey
1/2c chopped onion
8oz tomato sauce
1pkg taco seasoning
8oz refrig crescent rolls
2T cornmeal (optional)
1c sour cream
4oz shredded cheddar
diced lettuce and tomatoes for topping

Preheat oven to 400* Brown meat with onion. Stir in tomato sauce and taco seasoning. Separate crescent rolls and press into a pie plate. Sprinkle with cornmeal. Bake for 5min. Remove from oven and spoon in meat. Top with sour cream and cheese. Bake 15-20 min. Top with lettuce and tomatoes before serving.

OVEN BEEF STEW (OR CROCK POT)

1/4c flour
1/4t salt
1/4t pepper
1 1/2lb stew beef
1T oil
3t garlic
1t thyme
2 cans beef broth
1 can diced tomatoes
1 med onion, wedges
2 lg potatoes, diced
2c diced carrots

Preheat oven to 350* Coat beef with flour, salt, and pepper. Heat oil and garlic over med heat. Brown outside of beef evenly. Place beef in large baking dish, stoneware bowl, or crock pot. Sprinkle with thyme. Add beef broth, tomatoes, and onion. Cover and bake one hour. Add carrots and potatoes. Bake at least one hour. The longer, the more tender it will all be.

MEATLOAF

½ c golden mushroom soup
1 ½ lb ground beef or turkey
½ c dry bread crumbs
1 onion, chopped
1 T Worcestershire sauce
1 egg beaten
½ t pepper

Preheat oven to 350* Mix soup, beef, bread crumbs, onion, Worcestershire, egg, and pepper. Put into loaf pan and bake one hour. Pour off drippings.

KABOB MARINADE (Kim C)

cubes of beef, chicken, or shrimp
veggie pieces: peppers, onions, etc
1c. soy
3T brown sugar
3t garlic
1T ginger
2T sherry
1T cornstarch

Marinate meat overnight. Make kabobs and grill or broil in oven.