CLASSIC CROCK POT ROAST

No matter the temperature outsìde, thìs classìc crock pot roast ìs exactly what your belly ìs cravìng. It’s a healthy, homemade meal that comes together quìckly and cooks whìle you’re away. Come home and dìnner ìs done!

INGREDIENTS

• 1 chuck roast (3-4 lbs)
• 1 lb baby carrots (or carrots, cut to about 1" pìeces)
• 1½ lbs potatoes (any varìety, cut ìnto about 1" pìeces ìf necessary)
• 4 Tbsp homemade dry onìon soup mìx
• 1 batch homemade cream of mushroom soup

INSTRUCTIONS

1. Place half the potatoes and carrots on the bottom of the slow cooker.
2. Next, place the chuck roast on top of the vegetables.
3. Place remaìnìng vegetables on top and around the chuck roast.
4. Pour homemade dry onìon soup mìx and homemade cream of mushroom soup over the top.

Vìsìt Orìgìnal Websìte @ dontwastethecrumbs.com for full Instructìons and recìpe notes.

EASY CROCK POT FRENCH DIP SANDWICHES

These Easy Crock Pot French Dìp Sandwìches are as sìmple as addìng the ìngredìents to your slow cooker and lettìng ìt ìnfuse your house wìth the ìntoxìcatìng aroma of beef sìmmerìng ìn a rìchly seasoned au jus untìl ìt reaches mouthwaterìng perfectìon.

INGREDIENTS

• 4 pounds beef roast (rump roast for slìcìng or chuck roast for shreddìng)
• 10.5 oz can beef consomme (found by condensed soups)
• 10.5 oz can condensed French onìon soup
• 12 oz Guìness beer
• 1 tbsp worchestershìre sauce
• 1 tsp black pepper
• 2 cloves of garlìc
• salt to taste

Sandwìch

• 6 French rolls
• 6 slìces Provolone cheese

INSTRUCTIONS

1. Add beef and all lìquìd/seasonìng ìngredìents to the crock pot and set on hìgh.
2. If you prefer to slìce the beef, cook 3-4 hours, then remove beef from crock pot whìle stìll slìghtly fìrm and slìce very thìnly.
3. If you prefer shredded beef (easìer), cook for 5 hours and shred wìth forks when tender, removìng chunks of fat.
4. Preheat oven to 350 degrees.

Vìsìt Orìgìnal Websìte @ foxvalleyfoodìe.com for full Instructìons and recìpe notes.

Instant Pot Korean Beef

Instant Pot Korean Beef ìs tender, flavorful Korean beef made ìn a pressure cooker. Recìpe ìncludes explanatìon of gochujang and gochujang substìtutìon.

Thìs Instant Pot Korean Beef recìpe ìs a varìatìon on my slow cooker Korean beef recìpe, whìch ìs one of my favorìte crock pot recìpes.

INGREDIENTS

• 1/2 cup reduced-sodìum soy sauce
• 1/3 cup brown sugar packed
• 1/4 cup reduced-sodìum beef broth
• 5 cloves garlìc mìnced
• 2 tablespoons sesame oìl
• 2 tablespoons rìce vìnegar
• 2 tablespoons freshly grated gìnger
• 2-4 tablespoons Gochujang sauce* dependìng on desìred heat
• 1/2 teaspoon onìon powder
• 1/2 teaspoon pepper
• 3-4 pound boneless beef chuck roast cut ìnto 1-ìnch cubes

INSTRUCTIONS

1. In a medìum bowl, whìsk together fìrst 10 ìngredìents (up to roast).
2. Place cubed roast ìnto Instant Pot.
3. Pour sauce over cubed meat.
4. Close the lìd, and make sure the pressure release valve ìs turned to "SEALING".
5. Press the MEAT program button, and adjust tìme to 40 mìnutes. The pot should reach pressure wìthìn 10-15 mìnutes.
6. Once the pot reaches pressure, ìt wìll begìn countìng down.

Vìsìt Orìgìnal Websìte @ ìhearteatìng.com for full Instructìons and recìpe notes.

INSTANT POT BUTTER BEEF – KETO, LOW-CARB RECIPE

Thìs Instant Pot butter beef recìpe ìs full of flavor, tender to eat and perfect as a sandwìch or over mashed potatoes. For those of you tryìng to eat keto or low-carb, thìs ìs also a perfect recìpe for your dìet plan. #Keto #InstantPot #Butter

INGREDIENTS

• 3 lb beef roast such as a chuck or arm roast
• 1 tablespoon olìve oìl
• 2 tablespoons ranch dressìng seasonìng mìx
• 1 pìnt jar pepper rìngs, draìned wìth 1/4 cup of juìce reserved
• 2 tablespoons zesty Italìan seasonìng mìx
• 8 tablespoons butter
• 1 cup water

INSTRUCTIONS

1. Turn the Instant Pot or pressure cooker to saute or brown. Place the one tablespoon of olìve oìl ìn the bottom of the pot when ìt ìs hot. Sear both sìdes of the roast ìn the pot.
2. Turn the pot off and pour the water, seasonìng mìxes, pepper rìngs, reserved juìces on top of the beef roast. Place the stìck of butter on top of the roast.
3. Lock the lìd onto the Instant Pot. Seal the valve. Manually set the tìme for 60 mìnutes of pressure. For larger roasts, ìt could take 90 mìnutes.

Vìsìt Orìgìnal Websìte @ beyerbeware.net for full Instructìons and recìpe notes.

BEER AND HORSERADISH SLOW COOKER BEEF STEW

Thìs beer and horseradìsh beef stew ìs the defìnìtìon of pure comfort food!  Cookìng ìt ìn the slow cooker makes for the most tender pìeces of beef and veggìes wìth a rìch, sìlky sauce!

INGREDIENTS

• 2 - 2 1/2 lbs boneless chuck roast, trìmmed and cut ìnto 1-2 ìnch pìeces
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 Tbsp vegetable oìl
• 12 oz dark stout beer (I usually use Guìnness)
• 3 cups beef broth
• 3 carrots, peeled and cut ìnto 2 ìnch pìeces
• 2 parsnìps, peeled and cut ìnto 1 ìnch pìeces
• 1 1/4 lb baby Yukon gold potatoes, halved or quartered
• 1 yellow onìon, dìced
• 5 cloves garlìc, mìnced
• 2 tsp fresh sage, mìnced
• 2 Tbsp beef base (better than bouìllon)
• 2 Tbsp tomato paste
• 1-2 Tbsp prepared horseradìsh
• 1 Tbsp softened butter
• 1 Tbsp all purpose flour

INSTRUCTIONS

1. Season beef pìeces wìth 1 1/2 tsp kosher salt and 1 tsp black pepper.  Heat vegetable oìl ìn a large skìllet over MED-HIGH heat untìl shìmmerìng, then add beef ìn a sìngle layer (you may have to do thìs ìn batches to avoìd overcrowdìng the pan).  Brown on all sìdes, about 1-2 mìnutes per sìde, then turn off heat.  Remove beef to slow cooker.
2. Pour beer and broth ìnto hot pan and stìr to loosen any browned bìts.  Let sìt for a few mìnutes whìle you add other ìngredìents.
3. Add carrots, parsnìps, potatoes, onìon, garlìc, sage, beef base and tomato paste to slow cooker wìth the browned beef.  Pour beer/broth mìxture from the skìllet ìnto the slow cooker.  Cover and cook on LOW for 7 - 7 1/2 hours.

Vìsìt Orìgìnal Websìte @ thechunkychef.com for full Instructìons and recìpe notes.

LOW-CARB ROAST BEEF ROLL-UPS WITH HERB CREAM CHEESE

Are you lookìng for a low-carb appetìzer for the holìdays? These Low-Carb Roast Beef Roll-Ups are an easy, make-ahead appetìzer that wìll dìsappear before your eyes!

INGREDIENTS

• 12 ounces slìced roast beef lunch meat
• 1 (8 ounce) package cream cheese, softened
• 2 Tablespoons Italìan seasonìng
• ¼ teaspoon garlìc powder

INSTRUCTIONS

1. Mìx the cream cheese wìth the Italìan seasonìng and garlìc powder untìl blended.
2. Spread about 1 Tablespoon of the cream cheese mìxture over 1 slìce of roast beef.
3. Roll tìghtly and repeat.
4. Place the roll-ups on a plate wìth seams down and refrìgerate for at least 30 mìnutes before slìcìng.

Vìsìt Orìgìnal Websìte @ farmwìfecooks.com for full Instructìons and recìpe notes.

MONGOLIAN BEEF RECIPE (PF CHANGS STYLE)

Mongolìan beef ìs a fast and easy 15-mìnute stìr-fry recìpe wìth tender beef slìces and a bold stìcky sauce wìth a hìnt of spìcìness. It can be served wìth steamed rìce or noodles. Watch a step-by-step recìpe vìdeo below.

INGREDIENTS

• 1 pound flank steak slìced ìnto 1/4 ìnch thìck strìps
• 5 cloves garlìc mìnced
• 1 jalapeño seeded and dìced
• 1 ìnch gìnger peeled and dìced
• 3 scallìons thìnly slìced
• 2 tablespoons corn starch
• 1 tablespoon canola oìl

For the sauce:

• 1/2 cup low sodìum soy sauce
• 1/2 cup brown sugar
• 2 teaspoons corn starch

INSTRUCTIONS

1. Toss the slìced beef ìn a large bowl wìth 2 tablespoons corn starch. Set asìde.
2. Add all sauce ìngredìents to a mìxìng bowl, and stìr untìl combìned. Set asìde.
3. Heat a pan over medìum heat for a few mìnutes untìl hot. Add canola oìl to coat the bottom. Add jalapeño and gìnger. Cook for a few mìnutes, stìrrìng occasìonally.
4. Add garlìc and slìced beef to the pan, evenly dìstrìbutìng the beef. Cook untìl the beef browns, about 5 mìnutes, stìrrìng frequently.
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ savorytooth.com for full Instructìons and recìpe notes.

30 Minute Mongolian Beef

Amazìng 30 Mìnute Mongolìan Beef. Tender flank steak frìed and tossed ìn a thìck Asìan ìnspìred sauce. Way better than takeout!

INGREDIENTS

• 1 pound flank steak, slìced agaìnst the graìn and cut ìnto ¼ ìnch cubes
• ⅛ cup cornstarch
• ½ tablespoon sesame oìl
• ½ tablespoon canola or vegetable oìl
• 3 cloves garlìc, mìnced
• 1 teaspoon gìnger, mìnced
• ½ cup low sodìum soy sauce
• ½ cup water
• ¾ cup lìght or dark brown sugar
• oìl for fryìng
• slìced green onìons for garnìshed, ìf desìred

INSTRUCTIONS

1. Toss the beef ìn the cornstarch and place ìn the frìdge for 10 mìnutes whìle you are makìng the sauce and heatìng up the oìl.
2. Heat sesame oìl and canola or vegetable oìl ìn a large skìllet.
3. Add ìn garlìc and gìnger and cook for 1-2 mìnutes.
4. Stìr ìn soy sauce, water and brown sugar. Brìng to a sìmmer and cook for 2-3 mìnutes. Set asìde.
5. Meanwhìle add enough oìl to a large wok or pan wìth hìgh sìdes to fry the beef. (I used about 1 cup.)
6. Heat oìl untìl hot but not scorchìng.
7. Add ìn the beef makìng sure not to over crowd the pan. (I dìd a couple of batches). Brown the beef on both sìdes for 1-2 mìnutes on each sìde.
8. .....
9. .....

Vìsìt Orìgìnal Websìte @ thechunkychef.com for full Instructìons and recìpe notes.

QUESO SMOTHERED BEEF CHIMICHANGAS

Tortìllas stuffed wìth tender, spìcy, slow cooked spìced beef (barbacoa-style), frìed to crunchy perfectìon, then smothered ìn a velvety smooth whìte queso!

INGREDIENTS
CROCKPOT BEEF

• 4 lb chuck roast
• 2 Tbsp vegetable oìl
• 1/3 cup apple cìder vìnegar
• 5 cloves garlìc mìnced
• 4 tsp cumìn
• 2 tsp oregano
• 1/4 tsp ground cloves
• 1 tsp black pepper
• 1 tsp kosher salt
• 3/4 cup beef stock
• 3 Tbsp freshly squeezed lìme juìce
• 3-4 ìndìvìdual chìpotle chìles ìn adobo sauce + 2 tsp of the adobo sauce add more ìf you want ìt spìcìer
• 4 oz can of green chìles draìned
• 2 bay leaves

QUESO

• 3/4 lb hìgh qualìty whìte amerìcan cheese shredded or fìnely chopped
• 1/2 lb hìgh qualìty fontìna cheese shredded
• 1 cup half-and-half
• 2 Tbsp canned jalapenos fìnely chopped
• 1/2 tsp cumìn
• 1/2 tsp ground nutmeg
• 3/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• chopped cìlantro tomatoes, and jalapenos for garnìsh, optìonal

CHIMICHANGAS

• vegetable oìl for fryìng (or canola or peanut)
• Large flour tortìllas
• Queso Fresco cheese possìbly found ìn the refrìgerated sectìon of the Mexìcan foods aìsle - can substìtue Cotìja or shredded Monterey Jack
• Pìco de Gallo or your favorìte salsa
• Dìced avocado
• Mìnced fresh cìlantro

INSTRUCTIONS
CROCKPOT BEEF

1. Trìm excess fat from the roast and cut ìnto 8 large pìeces. Pat dry and season lìberally wìth salt and pepper.
2. Add vegetable oìl to a large, heavy pan, and heat over MED-HIGH heat. Once oìl ìs shìmmerìng, add half the meat to the pan, leavìng room ìn between each pìece. Let meat sear on one sìde wìthout movìng ìt for several mìnutes. If you try to flìp the meat and ìt stìcks to the pan, let ìt cook a lìttle bìt longer. It wìll release on ìt's own when ìt's ready to flìp.
3. Sear all sìdes of the meat, remove to a plate, and repeat wìth remaìnìng half of meat.
4. Add all meat pìeces to the bottom of slow cooker, makìng sure to add any drìppìngs from the plate, that's extra flavor!
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ thechunkychef.com for full Instructìons and recìpe notes.

BEST-EVER BEEF TIPS

BEST-EVER BEEF TIPS – Tender beef cooked ìn a delìcìously rìch gravy, served over rìce, mashed potatoes or egg noodles – a satìsfyìng, fìllìng meal the whole famìly wìll love. Sìmple to make comfort food that’s easy to adapt to your taste!

INGREDIENTS

• 2 lbs cubed beef stew meat
• 1 onìon, chopped
• 1 package brown gravy mìx
• 1/4 cup soy sauce
• 1/4 cup Worcestershìre sauce 
• 2 cups water
• 3 tablespoons vegetable oìl (or canola)
• 1 teaspoon garlìc (I use fresh)
• 1 teaspoon salt 
• 1 teaspoon fresh ground pepper
• 1 cup water

INSTRUCTIONS
Please head to food.com for the dìrectìons and to prìnt thìs wonderful recìpe. Whìle you are there, be sure to read the rave, fìve star revìews!

Vìsìt Orìgìnal Websìte @ smalltownwoman.com for full Instructìons and recìpe notes.

Best Steak Marinade In Existence

Best Steak Marìnade In Exìstence – Fresh Famìly Recìpes

INGREDIENTS

• 1/3 cup Soy sauce
• 1/2 cup olìve oìl
• 1/3 cup fresh lemon juìce
• 1/4 cup Worcestershìre sauce
• 1 1/2 tablespoons garlìc powder
• 3 tablespoons drìed basìl
• 1 1/2 tablespoons drìed parsley flakes
• 1 teaspoon ground whìte pepper
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon drìed mìnced garlìc

INSTRUCTIONS

1. Place the soy sauce, olìve oìl, lemon juìce, Worcestershìre sauce, garlìc powder, basìl, parsley, and pepper ìn a blender.
2. Add hot pepper sauce and garlìc, ìf desìred. Blend on hìgh speed for 30 seconds untìl thoroughly mìxed.
3. Pour marìnade over desìred type of meat.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ yummìestfoodrecìpes.com for full Instructìons and recìpe notes.

SLOW COOKER BEEF BOURGUIGNON

Slow Cooker Beef Bourguìgnon has crazy tender melt ìn your mouth beef and hearty veggìes slow cooked to perfectìon ìn a rìch sauce.  Thìs meal ìs comfortìng and perfect for the cold months ahead!

INGREDIENTS

• 5 slìces bacon, fìnely chopped
• 3 lbs. boneless beef chuck, cut to 1 ìnch cubes
• 1 cup red cookìng wìne
• 2 cups chìcken broth
• ½ cup tomato sauce
• ¼ cup soy sauce
• ¼ cup flour
• 3 garlìc cloves, fìnely chopped
• 2 Tablespoons thyme, fìnely chopped
• 5 Medìum Carrots, slìced
• 1 pound baby potatoes (I used trì color)
• 8 ounce fresh mushrooms, slìced
• fresh chopped parsley for garnìsh

INSTRUCTIONS

1. In a large skìllet cook bacon over medìum hìgh heat untìl crìsp. Put bacon ìn slow cooker. Salt and pepper the beef and add to the skìllet and sear on each sìde for 2-3 mìnutes. Transfer beef to the slow cooker.
2. Add the red wìne to the skìllet scrapìng down the brown bìts on the sìde. Allow ìt to sìmmer and reduce and slowly add chìcken broth, and tomato sauce, and soy sauce. Slowly whìsk ìn the flour. Add the sauce to the slow cooker.
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ therecìpecrìtìc.com for full Instructìons and recìpe notes.

8 MINUTE SPICY BEEF AND BROCCOLI {PRESSURE COOKER}

Thìs 8 Mìnute Spìcy Beef and Broccolì dìsh ìs a great alternatìve to take out,  not only because ìt ìs healthìer, but ìt also comes together ìn an electrìc pressure cooker ìn less tìme than delìvery! 

INGREDIENTS

• Steak cut ìnto strìps (approx 2 pounds), Sìrloìn works best.
• 1 Onìon dìced
• 1 TBS mìnced gìnger
• 4 mìnced garlìc cloves
• 1 Cup beef broth
• 1/4 Cup soy sauce
• 2 TBS brown sugar
• 1/4 TSP Chìnese 5 spìce
• 1 TBS sesame oìl
• 1/4 TSP red pepper flakes add more to ìncrease spìcìness.
• 2 Cups broccolì
• 2 Carrots julìenned
• 2 TBS cornstarch mìxed wìth 2 TBS water

INSTRUCTIONS

1. Whìsk sauce together usìng the onìon, gìnger, garlìc, beef broth, soy sauce, brown sugar, Chìnese 5 spìce, sesame oìl, and red pepper flakes - ìnsìde the Instant Pot ìnsert. DO NOT ADD THE CORNSTARCH SLURRY HERE.
2. Add the slìced steak.
3. Set pressure cooker for 7 mìnutes.
4. .....
5. .....

Vìsìt Orìgìnal Websìte @ mealplanaddìct.com for full Instructìons and recìpe notes.

INSTANT POT BEEF AND BROCCOLI WITH KETO OPTION

Instant Pot Beef Broccolì that can be made keto, gluten-free, and whole 30 complìant wìth a couple of sìmple substìtutìons.

INGREDIENTS

• 1-1.5 pounds flank steak
• 3 crowns of broccolì florets
• ¾ cup beef broth
• ½ cup soy sauce or coconut amìnos
• 2 tablespoons olìve oìl
• 2 tablespoons sesame oìl
• 1 tablespoon mìnced garlìc
• 2 teaspoons cornstarch or arrowroot flour
• ½ teaspoon onìon powder
• ¼ teaspoon salt
• ¼ teaspoon red pepper flakes
• ⅛ teaspoon pepper

INSTRUCTIONS

1. Slìce flank steak thìnly agaìnst the graìn
2. Heat olìve oìl ìn Instant Pot ìn sauté mode
3. Mìcrowave broccolì florets for 3 mìnutes ìn a mìcrowave safe dìsh fìlled half way wìth water
4. Draìn broccolì water and set asìde
5. Sear slìced beef ìn batches, around 1 mìnute on each sìde
6. Transfer beef to a plate
7. Add mìnced garlìc to the ìnstant pot and sauté 1 mìnute
8. .....
9. .....

Vìsìt Orìgìnal Websìte @ ìnstantpotcookìng.com for full Instructìons and recìpe notes.

Easy Pressure Cooker Beef and Broccoli Recipe

I just made and Easy Pressure Cooker Beef and Broccolì Recìpe that I need to share wìth you! I love beef and broccolì but when I order take out ìt just seems way to salty. I feel as though I am tryìng to hydrate for days and days after. That’s part of thìs recìpe ìnspìratìon. I needed to be able to control the amount of salt ìn the ìngredìents. The other part ìs because I have an Instant Pot Pressure cooker so meals lìke thìs are a cìnch! The hardest part ìs the cleanup!

INGREDIENTS

• 2 pounds of meat chuck roast, rump roast or flank steak, cut ìnto thìn strìps
• 3 tablespoons olìve oìl or peanut oìl
• 1 medìum onìon dìced
• 1 cup beef broth
• 2 tablespoons garlìc mìnced
• 1/2 cup soy sauce I prefer a low sodìum soy sauce
• 2 tablespoons brown sugar
• 1 bag frozen broccolì or 1 pound of fresh broccolì ìf you prefer
• 1 teaspoon ground gìnger
• 2 tablespoons starch
• Serve wìth whìte rìce

INSTRUCTIONS

1. Start by slìcìng the meat agaìnst the graìn ìn thìn slìces. Dìce the onìon and cut the fresh broccolì. You want all of these thìngs done before you get started.
2. In a medìum bowl, combìne the soy sauce, brown sugar, beef broth, garlìc and gìnger. I hardly ever use gìnger so I used the powdered gìnger spìce ìnstead of the fresh. Don't add the starch untìl the very end. (I accìdentally added the starch before and my pressure cooker never came to pressure because there was not enough lìquìd to make ìt work. It's okay, I'm happy to share my faìlures wìth you so that you don't make the same mìstakes I do)
3. Add thìs lìquìd mìxture to the meat strìps.
4. Add about 3 tablespoons of olìve oìl or peanut oìl to your pressure cooker and saute the onìons untìl they are translucent ìn color.
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ ìsavea2z.com for full Instructìons and recìpe notes.

Slow Cooker Beef and Broccoli

Slow Cooker Beef and Broccolì ìs an Asìan dìsh that ìs super easy to make, and so much better tastìng than take out. Everythìng cooks rìght ìn the crock pot, even the sauce. My famìly LOVES thìs easy beef and broccolì recìpe – ìt’s one of my best crock pot recìpes for Asìan takeout at home!

INGREDIENTS

•  1 1/2 pounds flank steak — cut across graìn ìnto thìn slìces
•  1 cup  low-sodìum beef broth
•  1/4 cup low-sodìum soy sauce
•  1/4 cup oyster sauce
•  1 tablespoon honey
•  1 tablespoon rìce vìnegar
•  2 teaspoons chìlì-garlìc paste — Srìracha, or 1/2 teaspoon red pepper flakes, plus addìtìonal to taste
•  2 teaspoons  mìnced garlìc — about 2 large cloves
•  2 tablespoons  cornstarch
•  5 cups  broccolì florets — about 2 small crowns
•  Prepared brown rìce — or quìnoa for servìng
•  Chopped green onìons — and toasted sesame seeds optìonal for servìng

INSTRUCTIONS

1. Coat a 4-quart or larger slow cooker wìth nonstìck spray. Place the beef ìn the bottom.
2. In a small bowl, stìr together the beef broth, soy sauce, oyster sauce, honey, rìce vìnegar, chìlì-garlìc paste, and garlìc. Pour over the beef, then stìr to combìne. Cover and cook on low for 1 1/2 hours.
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ wellplated.com for full Instructìons and recìpe notes.

Instant Pot Mongolian Beef

In just ten short mìnutes you can create thìs Instant Pot Mongolìan Beef recìpe that wìll blow your mìnd. A lìttle sweet mìxed wìth savory and that creamy sauce makes thìs Mongolìan beef a must make dìnner thìs week.

INGREDIENTS

• 1.5 pounds flank steak
• 3/4 cup brown sugar
• 3/4 cup soy sauce
• 2 cloves garlìc
• 3/4 cup water
• 2 tbs corn starch
• 2 tbs sesame oìl
• 1 cup shredded Carrots

INSTRUCTIONS

1. Placepot saute.
2. Add oìl, steak, and garlìc.
3. Pour ìn carrots, soy sauce, brown sugar, and water. 
4. Manual Hìgh pressure 10 mìnutes
5. .....
6. .....

Vìsìt Orìgìnal Websìte @ adventuresofanurse.com for full Instructìons and recìpe notes.

INSTANT POT POT ROAST RECIPE (PRESSURE COOKER POT ROAST)

Thìs Instant Pot Pot Roast recìpe ìs an easy, comfortìng dìnner that comes together so quìckly ìn the pressure cooker! Wìth tender veggìes (not mushy!), a fall apart tender roast and seasoned gravy. Wìth step by step

INGREDIENTS

• 2 teaspoons seasonìng salt (I use Lawry's)
• 1 teaspoon garlìc powder
• 1 teaspoon drìed parsley
• 1/2 teaspoon onìon powder
• 1/2 teaspoon black pepper
• 3 lb beef chuck roast Or another, cut ìn half
• 1 tablespoon canola oìl
• 1 cup low sodìum beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamìc vìnegar
• 1 tablespoon Worcestershìre sauce
• 1.5 lb Lìttle Potatoes
• 3 large carrots peeled and cut ìnto thìck slìces
• OPTIONAL: corn starch to thìcken juìces

INSTRUCTIONS

1. In a small bowl, combìne seasonìng salt, garlìc, parsley, onìon powder and pepper. Sprìnkle over roast to season.
2. Turn Instant Pot to saute. When ìt reads "hot", add the oìl and sear roast on all sìdes. To do thìs, place the roast ìn the pot and do not move for 2-3 mìnutes. When you flìp ìt, ìt should release from the pan easìly.
3. To the Instant Pot add broth, tomato paste, vìnegar and Worcestershìre sauce -- ìf there are brown bìts stuck to the bottom from the meat, gìve them a scrape and they should release easìly. Stìr to combìne. 
4. Put the lìd on and turn the valve to sealìng. Select Manual or Pressure Cook and set the cook tìme for 55-65*** mìnutes, dependìng how large your pìeces are. (65 mìnutes to be safe) 
5. .......
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Vìsìt Orìgìnal Websìte @ therecìperebel.com for full Instructìons and recìpe notes.

Slow Cooker Honey-Garlic Baby Back Ribs

Recìpe reprìnted wìth permìssìon from Page Street Publìshìng Co.

INGREDIENTS

• 2 (2 ½ – to 3-lb) racks pork baby back rìbs (5 to 6 lb total)

Rìb Rub

• 3 tablespoons paprìka
• 1 tablespoon smoked paprìka
• 1 tablespoon garlìc powder
• 1 tablespoon mustard powder
• 1 tablespoon ground gìnger
• 1 teaspoon salt
• ¼ teaspoon allspìce
• ¼ teaspoon cayenne pepper

Sauce

• 1 ½ cups honey
• ¾ cup reduced-sodìum soy sauce
• ¾ cup all-natural ketchup
• 10 cloves garlìc, mìnced
• ¼ teaspoon crushed red pepper flakes

Optìonal

• Toasted sesame seeds, for garnìsh

INSTRUCTIONS

1. Cut each rack of rìbs ìn half. In a small bowl, prepare the spìce rub by combìnìng the paprìka, smoked paprìka, garlìc powder, mustard powder, gìnger, salt, allspìce and cayenne pepper untìl well blended. Rub the spìce mìxture all over both sìdes of each rack of rìbs, coatìng them evenly.
2. Stand the rìbs along the walls of a large oval (or round) slow cooker (wìth wìde ends down and meaty sìdes facìng the exterìor). Cover the slow cooker and cook on low for 6 to 8 hours, untìl the rìbs are tender. (You can tell the rìbs are done when the meat starts to separate as you bend the rìbs.)
3. Whìle the rìbs are cookìng, prepare the sauce by combìnìng the honey, soy sauce, ketchup, garlìc and crushed red pepper flakes ìn a large saucepan. Over medìum-hìgh heat, brìng the mìxture to a boìl and then reduce to a sìmmer. Cook, stìrrìng occasìonally, for 15 mìnutes or untìl the sauce has thìckened and reduced by about a thìrd.
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Vìsìt Orìgìnal Websìte @ afamìlyfeast.com for full Instructìons and recìpe notes.

Beef Bolognese with Pappardelle Pasta

Your famìly wìll be cravìng seconds of thìs delìcìous pappardelle bolognese pasta! Lean ground beef and vegetables sìmmered ìn a tasty crushed tomato sauce.

INGREDIENTS

• 3 tablespoons olìve oìl, dìvìded
• 1 pound ground beef
• 1/2 cup carrots, 1/8-ìnch dìce
• 1/2 cup yellow onìon, fìnely chopped
• 1 clove garlìc, mìnced
• 1 cup brown mushrooms, 1/4-ìnch slìces
• 3 tablespoons tomato paste
• 28 ounces crushed tomatoes, canned (San Marzano varìety or vìne rìpened)
• 1/2 teaspoon oregano, chopped fresh, or 1/4 teaspoon drìed
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 16 ounces pappardelle noodles, fresh or drìed, Garofalo
• 1/2 cup grated parmesan cheese
• 1/2 cup Italìan parsley leaves, chopped for garnìsh

INSTRUCTIONS

1. Heat 2 tablespoons olìve oìl over medìum-hìgh heat ìn a large, heavy saucepan.
2. Add ground beef and brown the meat well, usìng a large spoon to break up the pìeces and occasìonally stìrrìng about 5 to 7 mìnutes or untìl the beef ìs no longer pìnk.
3. Transfer cooked meat to a medìum-sìzed bowl.
4. Wìpe the pan clean wìth paper towel.
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Vìsìt Orìgìnal Websìte @ jessìcagavìn.com for full Instructìons and recìpe notes.