Beef brisket by Karen Leong

Ingredients
500g beef brisket
500g beef shin (my own preference. can use brisket and tendon only)
500g beef tendon
3 big daikon
ginger (thumb size)
2 cloves of garlic

Dry Flavouring3 star anise
2 cinnamon stick
1 pack of dried tangerine peel

Wet Flavouring (mix all in a bowl)4 tbsp of Chu Hou sauce
2 pieces of red fermented bean curd
1 tsp 5-spice powder
1 tsp pepper
2 tbsp of sugar
1 tbsp dark soy sauce
2 tbsp soy sauce
dash of shaoxing wine (I use brandy)

Preparation
Cut the beef brisket/tendon/shin into big chunks. Peel daikon and cut into triangle shape.

Mince garlic and slice ginger into thick slice.

Soak the 3 dry flavouring separately and set aside

Heat up 5 rice bowl of water in a wok. Pour all the beef brisket/tendon/shin into the boiling water and stir for 3-5min and drain. Beef won't be cooked at this stage. Just want to remove all the blood water from the beef.

Dry the wok and put back on stove. Add oil to heated wok, stir fry garlic, ginger til aromatic.

Pour in wet flavouring and also the rinsed dry flavouring. Stir til you can smell the Chu Hou sauce smell comes out. Return all the beef and daikon into wok. Give all the ingredients a few stirs to ensure the sauce coat all. Add 1 rice bowl of water.

Transfer to pressure cooker to cook for 20min. The volume of ingredients will shrink and the daikon will give out water. So you will want to do final adjustment to the taste by adding more salt/sugar/soy sauce according to your preference.

Suppose to taste even yummier if I let this sit overnight.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/877349452334132/

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Roasted beef by Quek Zong Ye

Ingredients

1. About 1.5kg of Your preferred cut of beef for roasting I used tenderloin (because target audience don't like fats) but I usually prefer fatter cuts )
2. A handful of Button mushrooms
3. One white onion
4. Butter
5. Fresh cream
6. Springs of Rosemary
7. Springs of Thyme
8. Salt and pepper
9. White wine vinegar / white wine
10. Chicken/beef stock

For the meat

1. Rub the surface of the roast generously with freshly crushed black pepper and salt.
2. With a butchers twine ( 100% cotton strings works too, make sure there is no polyester in it) tie the meat with a few springs of Rosemary and thyme tightly into a compact roll.
3. Leave the steak to stand for 30mins till it reaches about room temperature ( if you are using frozen meat, make sure you plan ahead to ensure the meat is fully thawed out at the core before you start cooking!)
4. (it helps to make sure that the steak is as dry as it can be on the surface before searing! Else u will end up steaming it) I used a paper towel to pad dry the surface)
5. Preheat a pan and keep heat on high to medium high, drizzle a little olive oil and bring it up to just before smoking, sear the beef on all sides to start off the crust formation and sealing. The juice in. ( you want that loud sizzling sound when your beef touches the pan. If not. The pan is not hot enough for searing!)
6. Remove the beef and leave it aside . Preheat oven to 180'C
7.Do not discard the caramelized meat juices ( brown bits) left after the searing you will need them for the sauce)

For The Sauce

1. In the same pan used for searing the beef, melt a little butter. Add finely diced onions and sauté until soft.
2. Add in a little white wine vinegar/ white wine and bring it to a boil, scraping all the nice brown bits from the searing into the mix
3. Add into the sliced mushrooms and continue cooking until soft.
4. Add in a little fresh cream followed by chicken/ beef stock and cook until slightly ticken. Salt and pepper to taste.

For The Roasting

1. Pour the mushroom sauce into a deep baking/ roasting pan
2. Place the beef right ontop of the sauce and send it into the oven.
3. Reduce heat to 160'C. Cooking time depends on weight of your roast. For a 1.5kg chunk I used 45 mins.
4. 5 mins before the planned time is up. Check the core temperature with a meat thermometer. Around 55'C for medium rare and 60'C for medium. ( remember the meat continues cooking and core temperature rises by 3 to 5'c even after you pull it out of the oven . So for medium rare it's safe to pull it out around 52'C and medium around 57'C.)
5. Wrap the beef tightly in a aluminum foil and allow it to rest for at least 15 mins before cutting ( if you cut into it now, you loose all the yummy juices)
6. Pour the sauce back into a sauce pan from the baking pan, bring it to a slow boil and add a lobe of cold butter to the sauce and allow it to melt stirring continuously. At this point you might opt to add a little more stock / cream to the mix of the sauce is too thick.

To serve

1. Slice the beef to desired thickness
2. Scoop a generous amount of sauce on a plate and place roast beef ontop.
3. Sides to serve with ( I used sautéed boiled potatoes and green peas) you can use anything from mashed potatoes to string means or salads.

Discussion: 

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Roast Ribeye by Vanessa Tay

Ingredient
1kg Rib-Eye Beef Slab
* I got butcher to cut into 1/2kg each slab

Marinate
1 tsp salt
2 tbsp Garlic Minced
1 tbsp Mustard Seed
* I used Hengstenberg
Black Pepper - plenty
➰ Marinate over nite

Method

Pre Heat oven to 220 deg bake for 10 mins

Start off with baking at 220deg for 10 mins
➰ This method is to cook the outer layer and lock in the juice within the meat, follow by slow roast to fragrant the meat

After baking for 10mins at 220deg.
Reduced temp to 180deg and continue to bake the beef for
30 mins if you like it rare
40 mins for medium
1 hr for well done

Discussion: https://www.facebook.com/photo.php?fbid=10207039308852071&set=gm.864798003589277&type=1&theater

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Borsch soup by Janet Liew‎

For small family of 4 person, please half this recipe.

Ingredients

1 kg tomatoes (dice)
1/2 cabbage (cut into junk)
2 carrots (dice)
2 sticks celery (dice)
2 corn (remove core)
2 potatoes (dice)
2 big onion (dice)
2 bay leaves
1 ltr water
1 can Campbell tomato soup
Salt & pepper to taste

Optional

Beef bones or beef chunk (PS: I use beef shin)

Method

1) brown beef in olive oil (I din use any oil)
2) add onion, follow by tomatoes.
3) add balance ingredients, except tomato soup, salt & pepper
4) stew for at least 2 hrs
5) I stew soup overnight to give it a rich & thick creamy soup
6) add Campbell tomato soup & season to taste, bring it to a boil. (PS: I din add any seasoning cos soup has its original vegetables sweetness)
7) top w/ a tbsp sour cream just before serving.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/860776963991381/?__mref=message_bubble

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Beef Stew by Cassandra Chee

Recipe credit to Janet Liew

Ingredients

1 kg beef shin, cut into 2 inches
12 large tomatoes, quarters
3 large red onions, quarters
2 carrots, chopped
6 celery, chopped
6 cloves garlic, removed skin
3 pcs of bay leaves
Salt & pepper to taste
Your preference e.g. 1 tbsp soup rempah powder or 1 tsp italian herbs


Method

1. Season beef with salt & 2 tbsp plain flour.
2. Fry onions & garlic with a tablespoon of butter & some oil until fragrant.
3. Sear the beef shin.
4. Add herbs, tomato, carrots & bay leaves.
5. Simmer until tomatoes softened & liquid seeped out.
6. Cover with pot lid & cook in oven at 140 degrees for 5 hours.
7. Return pot to stove.
8. Add celery & cook until desired texture.
9. Season to taste.
10. Serve with mashed potatoes or toasted bread.

Discussion: https://www.facebook.com/photo.php?fbid=378792358978000&set=gm.855562154512862&type=1&theater

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Beef Rendang by TeacherAnna Acets‎

Ingredients

1kg beef, cut into pieces
150g shallots
3 cloves garlic
20g galangal
20g ginger
50g chilli paste
2 stks lemongrass, smashed
250ml thick coconut milk
2 pcs turmeric leaves
75g toasted grated coconut
3 tbsp oil

Seasoning

1 tbsp salt
1 tbsp sugar

Instructions

Blend shallots, garlic, galangal, ginger and chilli paste into
paste.

Heat up oil in pressure cooker. Fragrant spices paste and
lemongrass, add beef, thick coconut milk, turmeric leaves and
salt.

Cover and cook until pressure indicator rises up to 2nd orange
ring, lower heat and time for 20 minutes.

Release pressure and open the lid. Add sugar, toasted grated
coconut and stir-fry until the gravy thickens. Ready to serve.

(applies differently for different pressure cooker)

Discussion: https://www.facebook.com/photo.php?fbid=572269549578444&set=gm.855963484472729&type=1&theater

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Beef Goulash with Mashed Potato by Joyce Tan

Ingredients

400g Stewing beef - cut into roughly 2'inch cube size
2 stalks celery - cut into 1cm cubes
1 small red capsicum - roughly cut into chunks
2 medium carrots - cut into chunks
1 big onion - chopped
2 cloves garlic - minced
I punnet fresh button mushroom, sliced
4 bacon's - cut into 1cm strips
1 can (320ml) Guinness Stout
2 heap tbsp tomato paste
2 bay leaves and 1 spring rosemary
2tbsp Paprika
1-2 tbsp Ceyenne Peper
Chicken or beef stock - enough to cover all ingredients in pot.
2-3 tbsp Olive oil
Salt to taste
Chopped parsley - optional


Method
Brown all sides of beef cubes with olive oil. Take out when all browned and set aside.
On the same pan, roughly fry the bacon till crispy, add in onion and sauté slightly.
Add in garlic and sauté till onion and garlic turned translucent.
Add in celery, capsicum and carrot and fry till soft.
Add tomato paste.
Add beef cubes, paprika and Ceyenne pepper and pinch of salt.
Pour in stout and stock, rosemary and bay leaves.
When come to boil, bring the pot covered (I cover with aluminium foil) and put into preheated oven of 180°C for 2 hours.
Alternatively, leave the pot to simmer for 2-3 hours covered on stove.
Just before serve, throw in chopped parsley and stir.
Serve hot.


Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/854686564600421/

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Beef Buah Keluak by Jean Chua

It may not look like a beauty but it's a potful of goodness - nuggets of black gold. Traditionally cooked with chicken with the Buah Keluak shells stuffed with Minced prawns and minced meat, I have tweaked the dish by using shin beef 600 gms and beef brisket 400 gms and left the Buah Keluak au naturel so that the beef can absorb the unique aroma of the black nut. Here's the recipe:

Ingredients

* 600 gms shin beef & 400 gms beef brisket both cut into 1" thick x 1.5 " length
* Buah Keluak Nut - 10 pcs - use blender to blend into a smooth paste with 1 tbsp sugar & 2 tbsps water as the nut has a bitter taste
* 10 pcs dry chilies soaked in hot water
* 10 big pcs fresh chillies
* 5 chilli padi
* Galangal - thumb length - cut into few pcs
* Buah Keras 8 pcs - pound finely in mortar
* 5 big stalks lemon grass
* Shallots 400 gms
* 10 cloves garlic, finely chopped
* 5 stalks lemon grass
* 5 cm piece of a square blachan
* 2 teaspoon turmeric powder
* 4 tbsps Tamarind soaked in 800 ml water
* 6 tbsps oil
* 2 tbsps addtional sugar


Preparing the ingredients

1. Using a food processor, grind tog the 3 types of chillies into a paste, but not too fine.
2. Grind shallots in food processor to a fine paste but NOT Puree-like
3. Cut the white part of one stalk of lemon grass and 2 slices of galangal finely and pound tog to a paste. Bash the balance 4 stalks of lemongrass with a pestle.


Cooking process

1. In a non-stick pan, heat up oil till hot and fry the Buah Keras, blachan, and the chopped garlic.
2. Add the shallots and keep frying it for about 10 mins
3. Add the chilli paste, lemongrass stalks, galangal pieces and turmeric powder and continue to fry till it is aromatic. This should take another 10 minutes. This frying of the Rempah should be done patiently on a medium fire without any shortcut in order to get a fragrant Rempah
4. Finally, add the beef and increase the fire. Continue to fry another 10 minutes until the beef has sealed in the juices.
5. Add the tamarind water and when it is boiling add the Buah Keluak paste . Stir to amalgamate the beef with the Rempah.
6. Add the 2 tbsps sugar .
7. Once the beef is boiing, transfer to a pot and stew on a slow fire for 2 hours or till beef is tender, stirring periodically.
8. Serve with plain rice or, like "pulled" beef in a steamed bun with lettuce (like Kong Bak Pau).

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/848041401931604/

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Ragu alla Bolognese by Eddy Khoo

Ingredients
1L chicken stock
2 cans diced tomatoes
500gm diced chicken livers
olive oil
1kg minced beef
500 gm minced pork
4 tbsps butter
200gm streaky bacon
5 diced large onions
3 diced large carrots
5 diced stalks celery
2 cups red wine
1 cup whole milk
2 bay leaves
1 cup heavy cream
100gm grated parmesan cheese
2 tbsps thai fish sauce

Method

Heat oil in pot and add ground beef and pork until browned. Remove from heat and add chicken livers

In another pan, heat butter and bacon until aromatic and add all the vegetables. Cook until softened and add to meat mixture.

Add wine and cook until the alcohol has evaporated (about 5 mins) and add stock, tomatoes, milk and bay leaves.

Stew and simmer for approx 3 hrs until the sauce is thick and there is a layer of fat and oil on top.

Stir in heavy cream, parmesan and fish sauce. Bring to boil stirring constantly for the sauce to emulsify. Season with salt & pepper. Garnish & enjoy !

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/847325128669898/

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Stewed Beef Shank by Janet Liew

Ingredients

1 kg beef shank(trimmed off fats)
1 cinnamon stick
2 star aniseed
4-5 cardamom
2-3 big yellow onion
2 bay leaves
2 carrots
2 potatoes
Beef/chicken stock
Salt & pepper to taste

Method
1) Brown beef in stew pot
2) add all ingredients into pot & enough stock to cover beef
3) stew for 2-3 hrs till beef shank soft & tender
4) add potatoes & carrots
5) bring up heat to reduce stock till thick
6) season to taste, garnish & serve

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/844619995607078/

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Beef Stew with Sweet and Hot Paprika by Eddy Khoo

Recipe adapted from http://cooking.nytimes.com/recipes/7740-beef-stew-with-sweet-and-hot-paprika

Ingredients
1.5kg beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks
½ cup extra virgin olive oil
3 tablespoons sweet paprika, Spanish or Hungarian
Salt and freshly ground black pepper
3 large onions, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
¼ teaspoon hot paprika or cayenne, or to taste
1 cup dry red wine
1 ½ cups chopped, seeded canned plum tomatoes, with some juice
Grated zest of 1 lemon
1 bay leaf, sprig fresh marjoram and sprig rosemary, tied together

MethodPlace meat in a bowl, add 1/4 cup oil, 1 tablespoon paprika, salt and pepper. Rub seasonings all over meat. Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.

Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed. Transfer meat to a heavy casserole or a large tagine. Lower heat, add remaining oil and onions and sauté until tender. Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and sauté a few minutes more. Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.

Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed. Cover casserole and simmer on low heat until meat is tender, 2 1/2 to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/843557979046613/

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Indonesian Rendang by Maya Tekwani

Recipe: http://rasamalaysia.com/beef-rendang-recipe-rendang-daging/2/

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/827707323965012/?__mref=message_bubble

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Pad Thai with Beef by Jennifer Lu

 

Recipe from: http://savoringtoday.com/2011/10/18/pad-thai-recipe-and-red-boat-fish-sauce/

 

Post link: https://www.facebook.com/#!/photo.php?fbid=10152539918979185&set=gm.666397756762637&type=1&theater

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Vietnamese Lemongrass Beef Rice Paper Roll by Meg Tan

 

Photo Credit: Dreamersloft

 

Recipe from: http://www.dreamersloft.blogspot.sg/2014/06/vietnamese-lemongrass-beef-rice-paper.html

 

 

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Teriyaki Beef Mantou by Maxine Bian

1) Season beef w pepper & salt
2) Pan fry both sides till brown on high heat
3) Marinate with teriyaki sauce and put a cube of butter on top.
4) Pop into preheated oven of 180C for 9 minutes for medium rare.
5) TADA!!! Serve with a BIG smile and alot of LOVE!!!

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/664715356930877/

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Oven Slow Cooked Beef Short Ribs by Lydia Tan

Recipe link: http://www.foodnetwork.com/recipes/claire-robinson/red-wine-braised-short-ribs-recipe.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/661994337202979/

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A Simple Spaghetti Sauce

Spaghetti with meat sauce is one of my favorite Italian Classics. I grew up on it. I decided to post a second version in case you don't have 5 - 8 hours to tend my other recipe as it simmers. I myself don't always have that much time to wait, so when I don't I often use a jar of marinara sauce and just doctor it up a bit. A jar of spaghetti sauce can definitely come in handy when needed, but to me they just lack flavor. All it takes is a few fresh ingredients along with some dried herbs and you've got a spaghetti sauce worthy of an Italian restaurant. I love a simple weeknight meal that pleases everyone and this simple sauce is sure to do just that. Enjoy!

Simple Spaghetti Sauce

Yields about 4 - 6 servings

Ingredients:

1 (24 oz) jar marinara sauce*

3/4 lb lean ground beef

2 Tbsp extra virgin olive oil

1 - 2 cloves garlic, minced (I love garlic so I use 2)

1 Tbsp chopped fresh basil, plus more for garnish

1 tsp dried parsley

1/2 tsp dried thyme

1/2 tsp dried rosemary, crushed

salt and freshly ground black pepper, to taste

shredded Parmesan, Romano or Mizithra cheese, for serving (optional)

Directions:

Heat 1 Tbsp extra virgin olive oil in a large non-stick skillet over medium-high heat. Crumble beef into hot oil and cook, stirring occasionally and breaking up beef as you stir, until browned. Drain fat from beef (I like to process the drained, browned beef in a food processor for about 5 seconds so it's finely ground but it's not necessary). Return browned beef to skillet, add marinara sauce, remaining 1 Tbsp extra virgin olive oil, minced garlic, chopped basil, parsley, thyme, rosemary then season with salt and pepper to taste. Bring mixture just to a gentle bubble, then reduce heat to a simmer, cover saucepan and allow to cook 20 - 30 minutes, stirring occasionally. Serve warm, tossed into or spread over pasta, then garnish with shredded cheese and fresh basil ribbons. 

*I recommend Classico or Barilla. I think many of the others have too much sugar or corn syrup in them and they taste as such. 

Recipe Source: Cooking Classy

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Olive Garden Pasta e Fagioli Soup Copycat Recipe

Say hello to soup season and another restaurant copycat recipe you can make at home. Whenever we'd to go to Olive Garden I use to always get the Minestrone soup or once in a while the Zuppa Toscana. A few months ago I finally decided to step out of that comfort zone and try something new, their Pasta e Fagioli Soup. It is hearty and delicious. It is a meal of itself. I don't love everything at Olive Garden but I always like their soup and their salad (although I wish the salad had better greens in it and it wasn't so skimpy on the tomatoes and olives. And no I'm not picky =). Anyway I thought this soup would be pretty easy to recreate at home, so yesterday I went and ordered their Pasta e Fagioli Soup and brought it home to make my own and compare. They are nearly exactly the same. I didn't do the fancy matchstick cut of the carrots but feel free to do so if you'd like. 

I just served this as the main dish along with some fresh out of the oven (unbelievably simple to make) Crusty Rustic Bread and some fresh garlic butter. To make the garlic butter I just combine 1 small clove of crushed garlic with 1/4 cup softened butter then season it with salt and fresh ground black pepper. It's a simple and amazing dinner that everyone will love. Enjoy!

Pasta e Fagioli Soup (Olive Garden Copycat Recipe)
Yields about 6 servings

Ingredients:
1 cup ditalini pasta, uncooked
1 lb lean ground beef or mild Italian sausage (I've tried both and like either)
2 Tbsp extra virgin olive oil, divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz) cans tomato sauce
3 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz) can diced tomatoes, undrained
1 Tbsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Romano cheese (I also like it with Italian cheese blend), for serving

Directions:
Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente. 
Add cooked and drained pasta to soup along with kidney beans and great northern beans and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.
Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.

Recipe Source: Cooking Classy

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Slow Cooker Pot Roast with Potatoes (A One Pot Hassle Free Meal)

There's nothing like a fall apart tender roast that's cooked low and slow along with some fresh veggies and a seasonings to highlight all of it's delicious flavors. This meal is one of the easiest meals you'll ever make. Yes there are countless ways to prepare a pot roast. You can be professional and brown the roast in some olive oil prior to slow cooking, as well as sauteing some sliced onions and freshly minced garlic. To me though, a slow cook meal is a hassle free meal. One that you can toss in and go. A busy day one pot meal. So, I created this recipe to be just that, no browning or sauteing required. The hardest part of this meal is dicing the potatoes, yes that's just how easy it is. Anyone can make this and everyone will utterly and completely enjoy it! Flavorful, unbelievably simple and amazingly delicious.
If you want you can throw it all in from the beginning (roast first then veggies on top), I just prefer that my veggies don't turn to mush. That's why I prepared it as listed but just do what works for you. Also, if you'd like you can also use red potatoes in place of the Russet potatoes. Enjoy!

Slow Cooker Pot Roast
Yields about 4 servings

Ingredients:
2 1/2 lbs chuck roast
1 1/4 cups beef broth
1 Tbsp + 1 tsp Worcestershire sauce
1 3/4 tsp dried Italian seasoning
2 tsp onion powder
1 tsp garlic powder
Salt and freshly ground black pepper, to taste
4 medium Russet potatoes, scrubbed and rinsed then diced into chunks about 3/4" - 1"
12 oz. baby carrots

Directions:
Place chuck roast in a slow cooker. Pour beef broth over roast, and drizzle with Worcestershire sauce. Sprinkle with Italian seasoning, onion powder, garlic powder then season with salt and pepper. Cover and cook on LOW heat 7 hours. 
Remove roast to a large plate or cutting board, reserving broth in slow cooker (it should be fall apart tender so it will likely break apart when you lift it out). Add diced potatoes and baby carrots to slow cooker in broth (the broth should cover the veggies), return roast to slow cooker placing on top of vegetables. Cover and cook on HIGH for 1 - 1 1/2 hours, or until vegetables are tender when pierced with a fork. Plate and ladle with broth in slow cooker.

Recipe Source: Cooking Classy

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Slow Cooker French Dip Sandwiches (5 minutes prep recipe)

Looking for an amazing, delicious and cheap dinner recipe for a busy day? Then look no further, this meal takes about 5 minutes prep work and it's flavor is phenomenal. It only takes is a few simple ingredients to spice up a cheap cut of beef. These french dip sandwiches are loaded with fall apart tender beef (if your roast isn't fall apart tender after cooking it 8 hours then you may want to consider a purchasing a new slow cooker, I used one once that had a gap between the lid and the slow cooker so it didn't have a good seal on it, therefor the roast cooked unevenly and wasn't anywhere near tender enough). Cheese is optional but I'd say it's a must, it perfectly compliments all the flavors of the beef. 
Serve this sandwich with a side of kettle chips and you've get a dinner that couldn't get any simpler. Yes you could brown the beef in olive oil prior to slow cooking it, and you could replace the onion powder and garlic powder with the real thing but I made this recipe to be quick, basic, and incredibly delicious without sacrificing any flavor. No time wasted on chopping veggies and searing the beef. Just toss everything in and relax while the slow cooker does all the work. Enjoy!

Slow Cooker French Dip Sandwiches
Yields about 6 servings

Ingredients:
2 1/2 lbs beef chuck roast
1 (14.5 oz) can beef broth
1/4 cup low sodium soy sauce (regular would be fine, just reduce the salt added)
1 1/2 Tbsp Worcestershire sauce
1 Tbsp honey
1 tsp liquid smoke flavoring
salt and freshly ground black pepper, to taste
1 1/2 tsp onion powder
3/4 tsp garlic powder

6 Hoagie buns or 2 crusty baguettes cut into thirds (I prefer baguettes, the crispiness of them eliminates the possibility of soggy. The hoagies just make for a better picture =)
6 slices Swiss, Provolone or Muenster cheese, optional

Directions:
Place chuck roast in a slow cooker. In a mixing bowl, whisk together beef broth, soy sauce, Worcestershire sauce, honey, liquid smoke flavoring, salt, pepper, onion powder and garlic powder. Pour mixture over roast in slow cooker, cover slow cooker with a lid and cook on low heat 8 hours. 
Remove cooked roast from slow cooker and place on a cutting board, reserving broth in slow cooker. Shred roast with two forks. Using a fine mesh strainer, strain reserved broth from slow cooker into a bowl. Return shredded beef to slow cooker (no more cooking necessary) and pour 1/2 cup broth over shredded beef and toss to evenly coat. Sandwich beef between hoagie buns or sliced baguettes (buttered and toasted if preferred) and top warm beef with sliced cheese. Serve immediately with a side of remaining reserved broth for dipping.

Recipe Source: Cooking Classy

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