During the summer and canning season I don’t like to heat the kitchen up too much. One thing I like to do, because it is just my husband and I, I like to cook once and be able to serve it several ways.
I browned a shoulder roast and put it in the slow cooker with a can of French onion soup over the top and let cook for 8 hours on low.
Bistro beef shredded sandwiches
Put in crock pot about a cup to a cup 1/2 of left over shredded beef and and add your desired vegetables (potatoes, onions,carrots,celery) chopped . Add 2 cans beef broth, 1 cut up tomato . 1 clove of garlic and about 2 Tblsp tomato paste. A couple sprigs of fresh Thyme. Cook on low for 6 to 8 hours. Serve with crusty bread and cheese.
Take about a cup to cup 1/2 of shredded beef add 1 can cream of mushroom soup to crock pot and let cook on low for about 4 hours. Serve over noodles or rice with your choice of sides.
Beef burritos with cheese sauce
Take remaining shredded beef
2 cups shredded Monterey Jack cheese
1 tsp cumin powder.
1/2 tsp chili powder.
1/2 sour cream.
Mix together with 1 cup of cheese and fill 6 to 8 flour tortillas, put seam side down in dish and pour over a container of the Mexican white cheese sauce. Top with 1 cup of shredded Monterey jack cheese Bake in 325 oven till bubbly . Serve with chips and salsa.
That is 4 ways with one 4 lbs of Roast Beef! Enjoy. The possibilities are really endless, See what you can come up with and share your recipes with me!
See you Later!