5813 County Road 3, Parshall, Colorado 80468, United States
2 lb stew meat
1/2 cup all purpose flour
1 T seasoning salt
2 T olive oil
1/2 t black pepper
1 onion (large, diced)
2 bay leaves
1/4 cup Worcestershire sauce
2 cups water
2 t beef Better than Bouillon
(or regular beef bouillon)
(*you can substitute beef bone broth made from our soup bones)
4 medium/large potatoes (washed and diced)
3 large carrots (peeled and sliced)
1 stalk celery
Place the meat, flour, and seasoning salt into a large zip-lock bag and shake until the meat is evenly coated. Heat up olive oil in a skillet and add meat; brown on all sides and remove. Place meat in the bottom of a slow cooker.
Saute onions in the same skillet for a couple minutes until they are translucent and then transfer into slow cooker.
Add potatoes, carrots, celery and Bay leaves into slow cooker and pour in the Worcestershire sauce, water and Better than Bouillon. Mix a little so that the bouillon gets into the liquid. Cover; cook on low for 8 hours. Remove Bay leaves before serving. Enjoy!
3lb chuck roast
2 T olive oil
salt and pepper
1 (14oz) can beef broth
(*you can substitute bone broth made from our soup bones)
1.5 T chili powder
1./2 T cumin
1/2 T onion powder
1 t garlic powder
juice of 1 lime
Heat olive oil in large pot. Dab all sides of beef dry with a paper towel. Season beef with salt and pepper and sear in pot until brown on all sides...about 3 minutes on each side.
Transfer beef to a 6-7 quart slow cooker and pour beef broth (*or bone broth) over roast.
Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover; cook on low for 8 hours.
Remove roast, shred and return to slow cooker. Season with more salt here, if needed. Add lime juice and cook (covered) for 5-10 additional minutes. Serve with warm tortillas and your favorite taco toppings. Enjoy!
3lb chuck roast
2 T olive oil
1/3 cup soy sauce
1 cup Coke (NOT diet)
3 cups water
2 T beef Better than Bouillon
(*or substitute 3 cups with bone broth made from our soup bones)
1/4 cup dried minced onions
1 t garlic powder
1/2 t onion powder
1/2 t dried oregano
1/2 t salt
1/4 t pepper
1/4 t dried thyme
1 bay leaf
Heat olive oil in large pot and sear roast on all sides...about 3 minutes on each side. Place in a slow cooker and add all other ingredients.
Cook of low for 4 hours. Remove roast and slice thinly across the grain. Replace meat back in slow cooker and continue to cook on low for 1-2 additional hours.
Serve on toasted hoagie buns with melted cheese for a delightful bite, dripping with delicious au jus!
Enjoy!
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