Mmm, Mmm Good!
Not Campbell Soup...my slow-cooked beef. I got the idea from my sister-in-law Chris who cooked up some Italian Beef Sandwiches for our visit. I've heard lately that slow-cooking is passe...why? I wonder...when it's soooo good.
So here's what I did. I put a 4lb. beef rump roast in the crock (ours is a large oval) and sprinkled a package of dry Italian dressing over it. (I could have added sliced peppers at this point.) Then I made up 2 cups of beef broth using a buillion paste that I keep on hand. (Better Than Buillion; I keep beef and chicken on hand.) I poured that hot broth over the beef, cooked it on high for 2 hours, then on low for another 7 hours. It was tender enough to pull apart with forks to make shredded beef. There was lots of broth so we had French Dip Italian Beef Sandwiches on small French rolls.
There was enough leftover beef to fill two 4-cup containers including the broth. So I chilled that overnight. Then I planned to have enchiladas and Jim said why not use the shredded beef? Rather than a pound of ground beef I used a container of shredded beef. I mixed up a sauce using dry Enchilada mix, tomato sauce and water. Put a little sauce with the beef, roll up the corn torillas with meet, cover with remaining sauce and cheese, bake 15 minutes at 350 and voila...another yummy meal. So good there were no leftovers.
I think that's enough beef for a few days so the the third container gets frozen awaiting it's delicious fate. Since I can find a recipe for anything on the internet, who knows how this beef will end up.