Sweet Onion And Peppered Beef Sandwiches with Au Jus
Seriously?! You have to try this one. The kids will ask you to make it over & over!
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Busy Day Beef Pot Roast (EASY)
Cook Time: HIGH 5 -6 hours or LOW 8-9 hours
Serves 6-8
Serves 6-8
YOU WILL NEED:
1 Beef Rump Roast (3 to 3-1/2 pounds)1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into 8 wedges (yellow or white onions are best)
2 cloves garlic, peeled
2 red bell peppers, cut into 1-1/2 inch pieces
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4-inch thick slices
2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt and pepper
DIRECTIONS:
2. Remove pot roast and vegetables. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
3. Slice roast; season with salt and pepper, as desired. Serve topped with sauce.
1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
2. Remove pot roast and vegetables. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
3. Slice roast; season with salt and pepper, as desired. Serve topped with sauce.
TIP: Always use grass-fed beef. The fat content is so low, you will not have to separate the fat from the au jus (broth) before making your sauce.
Garlic-Rosemary Lamb Chops
You Will Need:
1 tablespoon minced garlic
1 1/2 teaspoons dried rosemary, crushed
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper--fresh is best
8 lamb chops
Olive oil or olive oil cooking spay
Directions:
Turn on broiler. Combine seasonings & rub over lamb chops. Spread garlic mixture evenly over chops. Place lamb on a broiler pan coated with olive oil or cooking spray; broil 5-8 minutes on each side or until desired degree of doneness. Remember: Good lamb chops are always pink in the middle.
Notes: Be sure chops are completely thawed before cooking. Chops may be seasoned, covered & stored in the refrigerator up to 24 hours prior to cooking. This will enhance the flavor of the seasonings.
Recipe adapted for flavor & photo credit from allrecipes.com.
Lard Biscuits
Homemade, easy & delicious. Give this one a try!
Baked Spaghetti Squash with Beef and Veggies
Ingredients:
1 Butternut Squash, halved & seeded1 pound lean, grass-fed ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese
Directions:
- Preheat oven to 375.
- Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
- Reduce oven temperature to 350 degrees F. Lightly grease a casserole dish.
- In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
- Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Note: Ground Breakfast Sausage or Ground Chicken may be substituted if you do not have Ground Beef on hand.
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