french dip

Ingredients

• 1 medium yellow onion
• 2 cups beef broth
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dijon mustard
• 3 cloves garlic, minced
• 3-4 peppercorns
• 1 bay leaf
• 1 teaspoon dried thyme
• salt to taste
• 3lb boneless beef bottom roast

Directions

1. Slice the onion into 1/4" rings and layer the bottom of the crock pot.
2. Trim the roast of visible fat, then salt both sides of the roast. Place on top of the onions. 
3. Add the remaining ingredients to the slow cooker, pouring the broth and soy sauce over the beef. If the roast isn't covered, add enough water to almost cover the meat in liquid.
4. Cover and cook on high for 4-6 hours or low 10-12 hours. Remove the meat from the liquid. Let stand 5 minutes before slicing thinly across the grain.
5. Serve the meat in a sandwich with a small cup of the au jus to the side.
6. Enjoy!

FROM: http://12tomatoes.com/2014/02/slow-cooker-recipe-french-dip-roast-beef.html?ref=tag_link

new taco salad recipe

new recipe:

http://www.foodnetwork.com/recipes/ellie-krieger/beef-taco-salad-with-chunky-tomato-dressing-recipe.html

PRINT RECIPE

Beef Taco Salad with Chunky Tomato Dressing
Recipe courtesy of Ellie Krieger

Beef Taco Salad with Chunky Tomato Dressing
Total Time:
57 min
Prep:
35 min
Inactive:
10 min
Cook:
12 min
Yield:4 servings
Level:Easy
Ingredients

For the Meat:
3/4 pound lean ground beef (90 percent lean or higher)
2 cloves garlic, minced
1 (15.5-ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1/4 teaspoon cayenne pepper, plus more to taste
1/3 cup water
For the dressing:
4 medium tomatoes, diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the salad:
2 hearts romaine lettuce, chopped
1/2 cup grated Cheddar
2 ounces baked corn tortilla chips (about 32 chips)
Directions

To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly. Meat mixture may be made up to 3 days ahead and stored in an airtight container in the refrigerator.

To make the tomato dressing, in a medium bowl, combine tomatoes (with their juices), oil, lime juice, salt and pepper. Dressing may be prepared up to 2 days ahead and stored in an airtight container in the refrigerator.

Place 2 cups of lettuce on each plate or in a lunch container. Top each serving with 1 cup of the beef mixture then sprinkle with 2 tablespoons of cheese. If making to-go, pack 3/4 cup of the tomato mixture in a separate sealable container and put about 8 chips in a separate bag. Right before eating, pour a portion of the tomato mixture with the liquid on top of each salad, and crush tortilla chips on top.

Nutritional analysis per serving (Serving size: 2 cups lettuce, 1 cup beef mixture, 2 tablespoons cheese, 3/4 cup of tomato mixture, and about 8 crushed tortilla chips)

Calories 430; Total Fat 22 g; (Sat Fat 8 g, Mono Fat 10 g, Poly Fat 2 g) ; Protein 29 g; Carb 36 g; Fiber 9 g; Cholesterol 70 mg; Sodium 770 mg

Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc

Good source of: Riboflavin, Vitamin K, Manganese

Recipe courtesy Ellie Krieger

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Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/beef-taco-salad-with-chunky-tomato-dressing-recipe.print.html?oc=linkback

crock pot french dip sandwiches to try :)

Crockpot french dip sandwiches

1 can french onion soup (10.5 oz)
1 can beef broth (10.5 oz)
1 can or bottle of beer (12 oz)
1-3 lbs of pork tenderloin or some kind of roast
french rolls or something similar
swiss or provologne cheese slices
Process

Pour beef broth, french onion soup, and beer into crockpot
Put tenderloin or roast in crockpot as a whole
Cook on low for 7 hours
About 30 minutes before time is up, shred the meat with a fork
Re cover and continue cooking for the remaining 30 minutes
Slice open bread and put swiss cheese slices inside
Put in oven at 200 degrees for 10-15 minutes or until toasty
Remove from oven and fill em up with meat. Thank you Chelsey Tarver!!