Crockpot Beef Simmer

Crockpot Beef Simmer
(shared by Dawn)

6 slices bacon
2 onions, chopped
5 cloves garlic, minced
3 lbs. beef chuck roast
1/2 cup apple juice
1/2 cup beef broth
8 oz. can tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried thyme leaves
2 bay leaves
6 red potatoes, cut in half
1 pkg. baby carrots
8 oz. pkg. button mushrooms, sliced
1/4 cup chopped fresh parsley

Cook bacon in heavy skillet until crisp; remove bacon, crumble, and set aside. Cook onion and garlic in drippings until crisp tender, stirring frequently; remove from pan and set aside. Meanwhile, trim excess fat off beef and cut into 2-1/2" pieces. Brown beef in bacon drippings, about 8-10 minutes. Add cooked onions and garlic, apple juice, beef broth, tomato sauce, salt, pepper, thyme, and bay leaves to beef and stir well. Place potatoes, carrots, and mushrooms in 4-5 quart crockpot. Pour meat mixture over vegetables in crockpot. Cover and cook on high 4-5 hours until beef is fork-tender. Stir well before serving. Remove bay leaves before serving. Sprinkle with parsley before serving.

8 servings

Cowboy Kabobs

Prep Time:

30 min

Total Time:

1 hr 36 min

Makes:

6 servings, 3 kabobs each

What You Need

18 wooden skewers (10 inch)

1/3 cup A.1. Original Steak Sauce

1/3 cup KRAFT Original Barbecue Sauce

2 tsp. KRAFT Prepared Horseradish

1 beef top round steak (1-1/2 lb.), cut into 1/2-inch strips

9 pearl onions

1 large red or green pepper, cut into 9 strips

Make It

SOAK skewers in water for at least 30 minutes. Meanwhile, mix steak sauce, barbecue sauce and horseradish until well blended; set aside.

THREAD steak strips onto skewers; place an onion or pepper strip on the end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture evenly over kabobs; cover. Refrigerate 1 hour, turning occasionally.

PREHEAT grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 minutes or until steak is cooked through, turning occasionally.

Pot Roast Soup

I have really started using my crock pot lately. Last night we
had Pot Roast Soup from Potful pg 125. It was very good.
We had a roast on Sunday and I used the leftover meat and
gravy for this soup.

The roast I also cooked in the crock. 1 can of beef broth, 1 can golden mushroom soup and 1 roast.

Pot Roast Soup, serves 6

1 1/2 c diced cooked lean roast beef
1 1/2 c sliced carrots
1 c chopped celery
1/2 c chopped onion
2 c diced raw potatoes
1 (10 3/4 ox) can Healthy Request Tomato Soup
1 teaspoon dried parsley flakes
3/4 c hot water
1/8 teaspoon black pepper
1 (12 oz) jar Heinz Fat Free Beef Gravy

Spray a slow cooker container w butter-flavored cooking spray.
In prepared container, combine roast, carrots, celery, onion
and potatoes. Stir in tomato soup, parsley, water & pepper.
Add gravy. Mix well to combine.

Cover & cook on LOW for 6-8 hours. Mix well vefore serving.

HE 1 1/3 Protein, 1 Vegetable, 1/3 Bread, 1/2 Slider,
15 Optional Calories

172 Calories, 4 gm Fat, 13 gm Protein, 21 gm Carbohydrate, 595 mg
Sodium, 25 mg Calcium, 2 gm Fiber

Diabetic - 1 Meat, 1 Vegetable, 1 Starch/Carbohydrate