Celebrating Home Roast
1 can cream of mushroom soup
1 can of Coke
1 pkg. Lipton’s Onion Soup mix
Place roast in Bean Pot. Cover with the lid. Bake in 350°F oven for about 3 hours.
Place the roast in the Bean Pot.
Add potatoes, carrots, onions, celery, salt and pepper.
It isn’t necessary to add water. Cover with the lid.
Put into 325°F oven for 2-3 hours, depending on how large the roast is.
Remove roast and vegetables from bowl. Use broth to make gravy.
Place roast (about 3 lbs.) in Bean Pot and pour 1 can of Coke and 2 cups of catsup over it.
Cover with the lid. Cook for about 30 minutes/lb.
Optional: Add onions and pressed garlic.
If there are any leftovers just shred and mix with the sauce and you have a BBQ for a couple of meals.
Burgundy Pot Roast
Place the roast in the Stoneware Baking Bowl.
Add 1 cup burgundy wine, 1 can (8oz) tomato sauce & 1 pkg. dry vegetable soup mix.
Cover with the lid & bake 3-3 1/2 hours at 325°F.
Serve hot over egg noodles.
Vegetable Pot Roast
Place roast in Bean Pot.
Add vegetables (carrots, onions, and potatoes.)
Mix one can of cream of mushroom soup with a pkg. of dry onion or vegetable soup mix.
Add mixture to Bean Pot.
Cover with lid; bake at 375°F for 2-3 hours.
Round Steak & Mushroom Gravy
Place round steak in Bean Pot.
Add 1 can cream of mushroom soup and 1 can water.
Bake in 350°F oven for about 1 hour.
Melt In Your Mouth Brisket
3 lbs trimmed brisket (sliced into 3 in strips)
8 - 12 oz of mild salsa (pour on top)
Baked for 4 - 5 hours at 300 degrees
Drain juice and make gravy for dipping or potatoes
Serve brisket with your favorite barbeque sauce and hamburger bun.
Sweet Chuck Roast
2 small cans of stewed tomatoes (with garlic, Basil and Oregano)
3/4 cup brown sugar
2 bay leaves
1 large onion (Chopped)
Cover and bake at 325 degrees for about 3-4 hours
1 pound cooked Ground Beef or Turkey
1 can Chili
1 can Enchilata Sauce
1 10 oz can Tomato Sauce
2 cups cheese
1 bag Nacho Cheese Doritos crushed
Cook ground beef or turkey.
Mix in Bean Pot cooked ground beef or turkey, chili, enchilada sauce, tomato sauce and cheese.
Take out 1 cup of crushed Doritos set aside.
Mix remainder of Doritos in Bean Pot until nicely covered.
Take the 1 cup of remaining Doritos and spread on top with some grated cheese.
Cook for 1 hour in 350 degree oven.
When done you can top with salsa and sour cream
Barbecued Beef for Sandwiches
1 beef roast, 2 1/2 to 3 pounds, top round, chuck, etc.
1 cup barbecue sauce, your favorite or homemade
1/2 cup apricot preserves
1/2 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoon light brown sugar, packed
1 medium onion, sliced
Trim beef roast and cut into 4 uniform pieces.
Place roast in bean pot.
Combine remaining ingredients and pour over roast.
Cover and cook 200 degrees for 8 hours, or until beef is tender.
Slice beef then return to juices in cooker.
Cover and cook for 20 minutes longer.
Serve this barbecued beef on warm split buns with coleslaw, or serve with hot cooked rice and a salad.
Spiced Pepper Steak
1 1/2 pounds round steak, cut into strips about 1 x 3-inches
2 tablespoons cooking oil
1 large onion, chopped
1/4 cup soy sauce
1 clove garlic, minced
1 teaspoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 can (14.5 ounces) diced tomatoes with juices
2 medium green bell peppers, seeded and cut into strips
1/4 cup cold water blended with 1 tablespoon cornstarch
Heat oil in a heavy skillet over medium heat; brown beef strips quickly.
Drain beef and place in Bean pot then top with onion.
Combine soy sauce, garlic, sugar, salt, pepper, and ginger; pour over beef and onion.
Cover your Bean pot; cook at 350 degrees setting for 2 hours.
Add tomatoes and green bell peppers; cook 1 hour longer.
Stir cornstarch mixture into the pot; cook on HIGH setting until thickened. Serves 6.
French Beef Dip
3- 6 lbs. Boneless beef (any cut)
3 cans beef broth
1 pkg. onion soup mix
2 cans or bottles of beer
2 tsp sugar
1 tsp. Dried or minced, fresh garlic
Put all ingredients in bean pot and cook with lid on at 200 - 250 at least 6 hours, till meat shreds and is very tender.