Instant Pot Roast

• 1-2.5 to 3 lb Pot Chuck or Shoulder Roast
• 2 tablespoons Olive oil
• sea salt and pepper a generous amount
• 3 tablespoons Worcestershire sauce
• 3 tablespoons Balsamic vinegar
• 1 large onion sweet, white or yellow, cut in to chunks, about 2 cups total
• 1-2 cloves garlic chopped
• 1/2 cup beef broth or water I use beef broth but water works in a pinch
• 2.5 lbs red potatoes washed and cut in half
• 1 lb bag of baby carrots or 1 lb carrots, washed and cut into chunks
• 1 tub Knorr concentrated beef stock or other brand flavor booster about 1-2 tablespoons

INSTRUCTIONS

1. Turn the Instant Pot to Saute mode.
2. Generously season the roast with salt and pepper on both sides.
3. Pour olive oil into heated pot.
4. Place the roast into the heated instant pot and sear on both sides, about 2 minutes each side.
5. Sprinkle the Worcestershire sauce and Balsamic vinegar on the top of the roast after browning.
6. Add onions and garlic to the Instant Pot, let some of the onions go to the side of the roast and some resting on top.
7. Pour 1/2 cup beef broth or water around the sides of the meat and turn the Saute mode OFF.
8. Place the lid of the Instant Pot on and turn the dial to the sealing position. Make sure the rubber seal is in place inside of the lid.
9. Turn the Instant Pot to the Meat or Manual setting for 45 minutes using the + button until the time displayed is 1 hour 5 minutes. Press start. I like to place my IP on top of the stove on a cookie sheet so it will vent thru the venting hood on my range.
10. While the meat is cooking, prepare the potatoes and carrots. Set aside.
11. Mix one half cup beef broth or cold water in a cup with 2 tablespoons flour using whisk until smooth.y
12. When Instant Pot is done, the timer will sound. Leave the meat in the pot for another 30-45 minutes so the pressure in the pot is naturally released.
13. After 30-45 minutes, most of the pressure should be naturally released. If pressure is remaining, let it vent naturally. It is best to allow a roast to naturally release steam for best results and most tender meat.
14. When all of the pressure is released, remove the lid. The meat should be fork tender. If it is not, the manual setting may be used again for an additional 5-20 minutes. You can gauge how tender the meat is by pulling it apart. Again, it is always best to allow the pressure to naturally release and not manually be released form the pot.
15. Add the potatoes and carrots to the Instant Pot.
16. Turn the Instant Pot to Manual setting and adjust the time using the + or - button.
17. Set to cook for 10 minutes. Make sure to set the dial on the lid to the sealing position again!
18. When the timer goes off, carefully release the pressure using the venting position.
19. When ready to eat, Remove the roast to a platter or bowl, Spoon the veggies around the roast.
20. To make gravy, Turn the Instant Pot to the saute setting.
21. Wait until the broth is bubbling, and add the flour and cold water mixture to the Instant Pot, whisking while adding. Add the Knorr concentrated stock and whisk. Cook for about one minute until gravy is thickened and bubbly, or simply serve the roast with the juices from the meat and veggies. Add salt and pepper to taste.

Beef Stew from Leftover Round Roast

Ingredients

• 1 lb leftover (cooked) beef bottom round roast (or leftover beef), cut into bite sized cubes
• 2 carrots, sliced
• 3 medium potatoes (I used the potatoes left with the roast)
• 1 cup chopped onion
• 4 cloves garlic
• 4 cups beef broth (low sodium)
• 2 cups hot water
• 1 tsp salt, or to taste
• 1 tsp pepper, or to taste
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley, or 1 Tbsp fresh parsley
• Olive oil cooking spray
• 
  

Directions

1. In large crockpot set on low, combine beef broth, hot water, carrots, potatoes, beef, salt, pepper, garlic powder, opinion powder and parsley.
2. Spray a medium frying pan with olive oil and heat over med-high heat for 1 minute. Add onions and do sauté until translucent (about 2-3 mins). Add garlic to pan and continue to sauté until onions are brown and garlic is fragrant. Add the garlic and onions to the pot. Cover and let cook on low for 8 hours.

Mini Meatloaves

• 2 lbs Ground Beef (or half ground beef half ground sausage)
• 1 ½ cup bread crumbs
• 1 egg
• ¾ cup ketchup
• ¾-1 cup chopped onion
• ½ cup chopped Bell Pepper (optional)
• 1 tbsp minced garlic
• 1 tsp salt
• ½ tsp pepper
• Ketchup to top

1. Preheat Oven to 350 degrees
2. In a large bowl mix all of the above ingredients.  You will need to use your hands to make sure it is mixed well!
3. Shape Meat mixture into small loaves.   Place on a Broiler Pan. Drizzle each with Ketchup.
4. Bake for 30 minutes!
5. Makes 8 mini meatloaves!

Recipe via A Few Short Cuts 

Spanish Rice Dinner

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1/2 green pepper, chopped
• 1 tbsp minced garlic
• 1 cup uncooked rice
• 1 (15 ounce) can diced tomato
• 3/4 cup hot water
• 1 teaspoon chili powder
• 2 teaspoons salt
• 1 teaspoon sugar
• pinch of oregano

DIRECTIONS

1. In a skillet, brown beef, onion, green pepper, garlic.
2. Add rice, Water, Tomatoes, and spices; Mix well!
3. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.
4. Dinner is served!

Recipe via A Few Short Cuts

Short Cut Shepherd's Pie

 (This is for 2 pies. Half for 1)

• 3 lbs Ground Beef
• 2 Cups Chopped Onion
• 8 oz package fresh mushrooms sliced
• 2 garlic cloves minced
• 2 cups frozen peas
• 8 TBSP Beef Bouillon Granules
• 1 tsp salt
• 1/2 tsp pepper
• 2 TBSP flour
• 2 (14 1/2 oz.) Cans stewed tomatoes
• Enough Mashed Potatoes to top 2 pies = a lot of potatoes! 
• Shredded Cheese to top (optional)

1. Here we go. Brown Beef in a LARGE skillet over medium-high heat. Until meat crumbles. 
2. Remove Ground Beef from pan using a slotted spoon; reserve;2-3 TBSP dripping in skillet. Reduce Heat to Medium.
3. Saute onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender.
   
4. Stir in Ground beef, peas, beef bullion, salt, and pepper. (If you prefer a different veggie you could substitute corn or carrots. Whatever your heart desires!)
5. Sprinkle flour over meat mixture. Increase heat to medium-high and cook, stirring constantly, 1 minute. 
6. Stir in tomatoes breaking up large pieces with a spoon. 
7. Reduce heat to medium and cook, stirring often, 3 minutes or until slightly thickened. It will create it’s own sauce!
8. Transfer half of the mix to a lightly greased 3 qt baking dish or pan. Transfer the other half to another baking dish or to a aluminum pan from the dollar store. (These are perfect for freezer meals…Just bake and toss!)
9. Spoon Mashed Potatoes evenly over each meat mixture. Smoothing with back of spoon. Sprinkle with cheese if you desire! 

Now….for the one for today….Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.


For the one for later. Cover tightly with aluminum foil. Allow to cool! Freeze up to 1 month. Thaw in fridge 24 hours. Bake at 400° for 40 minutes or until thoroughly heated. Leave the aluminum foil cover on for the first 15 minutes of baking. Then remove to allow potatoes to brown.


Recipe via A Few Short Cuts

Chili Con Carne

• 2 Tbsp. canola oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 Tbsp. chili powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1 lb extra-lean ground beef
• 1 cup low-sodium, nonfat beef broth
• 1 28 oz can chopped tomatoes with juices
• 2 15 oz cans red kidney beans, rinsed and drained
• Salt and pepper

1. Warm oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and saute 1 minute. Stir in chili powder, cumin and paprika.
2. Add ground beef and cook, stirring, until mixture is only slightly pink, about 5 minutes.
3. Stir in beef broth and tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until chili thickens, about 45 minutes. Add beans and cook until warmed through, about 10 minutes. Season with salt and pepper. Top with slices scallions and a dollop of low-fat sour cream, if desired.

Recipe via All You Magazine

Meatloaf

• 1 lb ground beef (or 1 1/2 ground turkey)
• 1 chopped onion (medium or large)
• 1 egg, beaten
• 1/2-3/4 cup quick oatmeal
• 2-3 Tbsp. Worcestershire
• salt, to taste (optional)

1. Cover with tin foil and bake at 350 degrees F for 45 minutes. Check meatloaf at 45 minutes, if too watery, uncover for remaining 15 minutes.

Balsamic-Marinated Flank Steak

• 1/2 cup balsamic vinegar
• 1 Tbsp. packed light brown sugar
• 1 tsp. dried rosemary
• salt and pepper
• 1 1/2 lb. flank steak

1. Combine vinegar, sugar, rosemary and 1 1/2  tsp. salt in a ziplock bag. Add steak to bag, seal and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning once or twice to redistribute marinade.
2. Preheat a gas grill to high. Remove steak from marinade and sprinkle both sides with salt and pepper. Discard leftver marinade. Grill steak for 4 to 6 minutes, carefully turn over, and contune to grill until meat reaches desired doneness, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill. (Alternatively, grill steak on a lightly oiled ridged grill pan over medium-high heat on stove, for same amount of time.)
3. Transfer steak to a cutting board, tent loosely with foil and let stand 5 minutes. Slice steak thinly against grain and serve.

Recipe via All You Magazine

Mediterranean Brisket

• 1 14.4-oz can diced tomatoes with juice
• 1/2 cup dry red wine
• 5 cloves garlic, chopped
• 1/2 cup kalamata or other black olives, pitted and chopped
• 1/2 tsp. dried rosemary
• 1 2 1/2 lb piece flat cut brisket, fat trimmed off
• salt and pepper
• 1 Tbsp. finely chopped fresh parsley

1. Place tomatoes, wine, garlic olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.
2. Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.

Recipe via All You Magazine

Beef Tips and Rice

• 1 package beef tips
• 2 cups of water
• 3 beef bullion cubes
• 1/2 cup flour
• 1 cup rice
  

1. Place beef tips in bottom of crockpot.
2. Pour in water and add bullion cubes.
3. Add flour and stir contents of crockpot.
4. Set crockpot on low for four hours, stirring occasionaly.
4. Cook rice on stove according to directions.
5. Pour beef tips over rice.

Taco Soup

**this is really good with OR without meat**

2 lbs ground beef
2 cans black beans
2 cans Pinto beans
2 cans Corn
2 cans rotel
2 cans tomato sauce
2 packets taco seasoning
1 packet ranch dressing mix


1. Brown beef
2. Combine remaining ingredients with beef and simmer for 20-30 minutes.

Hearty Chili

Makes 8 servings

• 1 onion, chopped
• 2 ribs celery, chopped
• 1 lb ground beef
• 2 14 oz cans kidney beans, undrained
• 14 oz can pinto beans
• 14 oz can diced tomatoes
• 2 14 oz cans tomato sauce
• 1 green pepper, chopped
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 Tbsp. chili powder, or to taste

1. Brown onion, celery and beef in skillet. Pour into slow cooker.
2. Add remaining ingredients. Mix well.
3. Cover. Cook on low 8 hours.

recipe via Fix-It and Forget-It Recipes for Entertaining --Phyllis Pellman Good & Dawn J. Ranck

Cabbage Soup

• 1 lb ground beef
• 1 onion
• 2 sticks of celery, chopped
• 1 28oz can chopped tomatoes
• 1 tall can tomato juice
• 1 can kidney beans, not drained
• 1 tbs chili powder
• 1 tbs garlic powder
• 2 bullion cubes
• salt and pepper to taste
• 1 head cabbage, chopped

1. Brown beef, onion and celery. Mix all ingredients except cabbage.
2. Add cabbage.
3. Simmer for at least 1 hour, 2-3 hours are best though.

Grandma's Casserole

• 1 lb ground beef
• 1 onion, chopped
• 1 can chicken noodle soup
• 1 can cream of chicken soup
• 1 can of corn, not drained
• 1/2 cup rice, white long grain
• 1 tbs. soy sauce
• salt and pepper to taste

1. Brown ground beef and onion in skillet
2. Combine all ingredience except rice.
3. Add rice and put all in casserole dish.
4. Bake at 350 for 1 hour.

Beef Pot Pie

• Basic Pie Dough
• 3lbs beef tips or steak, cubed
• 3-4 medium potatoes, cubed small
• 3-4 stalks of celery, chopped
• 1/2 bag frozen veggitables
• Gravy
• 2 been bullion cubes
• 3 Tbsp. cornstarch

Make Basic Pie Dough, split in half and store in fridge.

1. Put beef tips in crockpot and add just enough water to cover. Cook on low setting for 6 hours.
2. Remove beef from crockpot and put in skillet. Brown beef.
3. Add potatoes, celery and vegetables to broth left in crockpot. Add 2 additional cups of water and bullion cubes. Cook on high setting for 1 hour.
3. Grease pie dish and line with half basic pie dough. Return to fridge.
4. When vegetables are done cooking, combine with beef and pour entire mixture into waiting pie dish.
5. Pour leftover beef broth into skillet and add cornstarch, one Tbsp at a time, stirring constantly, until gravy thickens. Pour gravy on mixture in pie dish. Preheat oven to 450.
6. Cover pie with remaining pie dough and cut slits in top. Form crust with fingers by pinching dough together.
7. Set pie dish on cookie sheet and place on lowest rack of oven for 20 minutes. Decrease oven temperature to 375 and bake another 30 minutes or until crust is golden and juices are bubbling.
8. Let cool before eating.

Steak Lover's Salad

40 mins

• 3 cups Garlic String Beans
• 10-12 oz steak--porterhouse, filet mignon, flank or whatever cut you prefer
• 2 tsp. safflower oil
• 1 small red or white onion, sliced
• 4 cups butter lettuce, washed, dried and broken into bite-size pieces
• 2 cups spinach, stems removed
• 3 large mushrooms, sliced or cut into matchsticks

Prepare the salad:

Prepare Garlic String Beans. While beans are cooking, broil steak according to taste. Cut into thin diagonal strips and set aside. Heat oil in small skillet. Saute onion in oil until tender and beginning to crisp. Place lettuce and spinach in a large bowl. Add steak, string beans, onion and mushrooms.

Dijon Dressing:

• 3 Tbsp. olive oil
• 1 Tbsp. fresh lemon juice
• 3/4 tsp. Dijon mustard
• 1/2 tsp. sea salt, seasoned salt, or salt-free seasoning (optional)
• 1/4 tsp. Spike (optional)
• Fresh ground black pepper

Prepare the dressing:

In a small bowl, whisk until frothy oil, lemon juice and mustard. Add sea salt and Spike, if desired. Pour over salad. Add pepper to taste. Toss well.

Serves 2

Recipe via Fit For Life

Slow Cooker Lasagna

• 4 lb. ground chuck
• 4 (28 z.) jars spaghetti sauce
• 32 lasagna noodles
• 3 (15 oz. ) cottage cheese
• 4 tsp. dried Italian seasoning
• 1 1/3 cups water
  
• 4 (4 oz.) cans of mushrooms
• 6 cups shredded part-skim mozzarella cheese

Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meant and water in bowl. Layer thinly in bottom of lightly greased 5 quart electric slow-cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese and mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover and cook on high setting for 1 hour; reduce heat and cook on low setting for 5 hours. Can do ahead and store in fridge. Yields 16 servings.

Simple Slow Cooker Meatloaf

• 1 lb. Bob Evans rigional Recipe Sausage Roll
• 1 lb. ground beef
• 1 cup ketchup, divided
• 1 (1.25 oz.) envelope dry onion soup mix
• 1/2 cup dry bread crumbs
• 2 eggs

In a large bowl, combine sausage, beef, 1/2 cup ketchup, soup mix, bread crumbs and eggs. When well combined, shape into loaf to fit your slow cooker (round or oval). Place into slow cooker.

Cover and cook on low heat 4-6 hours. Spread remaining 1/2 cup ketchup on top of meatloaf 30 minutes before serving. Cover and continue cooking on low heat for 30 minutes.

Crock Pot Roast

• 3 or 4 lb. chuck roast
• 4 ounces baby carrots
• 6 medium or 10 small red potatoes, scrubbed, cut in half if needed
• 2 can cream of mushroom soup
• 1 packet dry onion soup mix

Place vegetables in bottom of crock pot. Lay roast on top of vegetables. Mix together mushroom soup and onion soup mix. Pour soup mixture over roast. Cook on low for 6 to 8 hours.

Meatball Subs

• 2 lbs ground beef
• 1 cup bread crumbs
  
• 1 egg
• 1 clove garlic minced
• ¼ cup finely chopped onion (optional)

Directions

Preheat Oven to 400 degrees.
In a large bowl mix all the ingredients.

Shape meat mixture into golf balls sized balls and place on a broiler pan.

Bake meatballs for 20-25 minutes.
Makes about 25-30 meatballs depending on size.

These can be made ahead and frozen up to 3 months!
Just toss frozen meatballs in pasta sauce while it heats. This will reheat the meatballs.

Meatball Subs

Super easy!

Purchase some Hoagie Rolls at the Grocery store.

Heat Meatballs in Spaghetti sauce until warm.

Place about 3-4 meatballs in each roll.

Top with a little extra sauce and mozzarella cheese.

Place under broiler for about 3-5 minutes or until cheese is melted. (Watch closely so they don’t burn!)

Recipe via afewshortcuts.com