1
1/2 pounds Beef, *stew or roast beef
1/2 teaspoon black
pepper
2 garlic cloves, minced
1/2 package onion soup mix
2
teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
3
large carrots, sliced
2 large celery stalks, sliced
1 medium
green bell pepper, chopped
1 medium onion
1/2 cup water
1/2
cup tomato juice
* Use any cut of beef roast desired.
Cut beef into serving-sized portions. Brown beef in a
bit of vegetable oil, in a large skillet. Meanwhile, slice onion and
separate into rings.
Dice the peeled carrots, dice the celery and slice the
peppers into thin strips or circles. Place these into the bottom of
crockpot. Sprinkle the beef pieces with fresh ground black pepper,
minced garlic and the onion soup mix. Place on top of the
vegetables. Mix the steak sauce and Worcestershire sauce in a small
bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this
over the meat. Turn the crockpot to high for 30 minutes, then turn
to low, cover and cook for 7-9 hours.
Freezer directions:
Cut and brown
beef as directed above, then cool.
Place beef into a large zip
baggie. Add all other ingredients to baggie, label and freeze for up
to six months. The day before you wish to cook this, remove from
freezer and thaw overnight in refrigerator, then place into crockpot
next morning and cook as directed above.
Crock-Pot
Recipes