 From addapinch
Ingredients
Instructions Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low) Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 - 1/2 cup of gravy over roast beef. Store remaining gravy in an airtight container in the refrigerator for another use. NotesIf you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.
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 from Chatelaine
In slow cooker, combine beef, bacon, onions, garlic, broth, strained tomatoes, wine, tomato paste, sugar, fennel seeds, Italian seasoning, salt, pepper and bay leaf. Cover and cook on low until beef is tender, 7 to 8 hours. Discard bay leaf. Using potato masher, break up beef until coarsely shredded. Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.  from Canadian Living
In large cast-iron or heavy skillet, cook bacon over medium-high heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate. Discard fat. In same pan, melt butter over mediumhigh heat; cook onions, stirring occasionally, until softened, about 5 minutes. Add ale and sugar; cook, stirring occasionally, until no liquid remains and onions are golden brown, 30 to 35 minutes. Stir in bacon. Make-ahead: Refrigerate in airtight container for up to 3 days. Pour into slow cooker. Combine garlic, salt and pepper; rub all over beef. Place on onions; pour broth over top. Cover and cook on low until beef is tender, 7 to 8 hours. Remove beef to cutting board; tent with foil and let stand for 10 minutes before slicing. Skim fat from cooking liquid. Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with roast. |
from my kitchenMy favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe. Archives
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