Tag Archives: beef

Crockpot Balsamic BBQ Beef

March 30, 2014 Sharon 1 Comment

This is a delicious crockpot bbq recipe with a surprise secret ingredient. Read on to find out what it is… I saw a recipe on Pinterest for Balsamic shredded beef which I started out to make, until I realized that I was out of brown sugar. Time to improvise. 😉 So I started scrounging around in the pantry and fridge for an ingredient to substitute for the brown sugar. I settled upon something sweet and brown and one of my favorite things to eat. Once I had dumped all the ingredients into the crock pot, put the lid on, and turned it to low, I ran out the door and headed to work. When I returned home, I took the roast out of the crock pot and shredded it. I spooned about 1/2 cup of the liquid from the crock pot over the beef. Fat by itself would be a terrific dinner but I had barbecue on the brain so I dumped in some sweet baby rays barbecue sauce and mixed it in. I wrapped up the barbecue in a low carb wrap with some shredded cheddar cheese and some French’s fried onions. This was truly the best crock pot balsamic barbecue beef I have ever had. Give this recipe a try and if you like it share it with your friends pin it on your Pinterest board.

Crockpot Balsamic Barbeque Beef

Ingredients:

4-5 pound chuck roast
1 cup beef broth
1/2 cup apple butter
1/4 cup balsamic vinegar
1 tablespoon soy sauce
Your favorite bbq sauce. I love Sweet Baby Rays or Sonny’s Sweet Sauce

Directions:

Coat inside of Crockpot with nonstick spray (I coat mine with Crisco)
Cut all the fat off of roast and place into Crockpot. Add the rest of the ingredients except the barbeque sauce. Spoon the liquid over the roast, put the lid on the Crockpot and cook on low for about 8 to 10 hours.

When the meat is tender enough to separate with a fork, remove from crock and put in a casserole dish. Slice the roast crosswise into 2 inch thick slices then shred the meat with 2 forks.

Spoon a few spoonfuls of the liquid from the Crockpot over the meat to moisten it. You could just eat it like this or if you like, pour barbeque sauce over and mix it in. Serve on buns, garlic Texas toast or, my favorite way, on a low carb wrap.

(I make my famously yummy low carb bbq wraps with bbq beef, shredded cheddar cheese and French’s fried onions. Wrap it all up and dig in. It’s soooo good! )

With your leftover Crockpot Balsamic BBQ Beef, you can make Barbecue Pot Pie with Cheese Grits Crust

Remember to pin this to your recipes board on Pinterest!

Crockpot Balsamic Barbeque Beef Recipe

Sharon Springfield

Beef, Pasta, Stew

Spaghetti Beef Stew

December 21, 2013 Sharon Leave a comment

2 pounds boneless beef chuck roast
2 medium onions, cut into 1-inch chunks
1 large red sweet pepper, cut into 3/4-inch pieces
1 14 ounce jar spaghetti sauce
1 1/2 pounds zucchini, cut into 3/4-inch chunks
Salt
Pepper
Hot cooked spaghetti

Trim fat from roast. Cut roast into 1-inch cubes. In a 3-1/2- to 4-quart electric crockery cooker layer beef, onions, and red sweet pepper. Add spaghetti
sauce. Cover and cook on low-heat setting for 9 to 10 hours or cook on high-heat
setting for 5 hours.
If cooking on low, turn cooker to high. Add zucchini; cook 1 hour more or until
meat is tender. Season to taste with salt and pepper. Serve over hot cooked spaghetti.

Nutrition Facts
Servings Per Recipe 6

Amount Per Serving
Calories 350
Protein(gm)32
Carbohydrate(gm)20
Fat, total(gm)15
Cholesterol(mg)101
Saturated fat(gm)6
Dietary Fiber, total(gm)3
Sodium(mg)505
Vegetables()3
Other Carb()1
Lean Meat()4
Fat()1

Beef, Ground Beef, Sandwiches

Texas Style Sloppy Joe’s

May 29, 2009 Sharon Leave a comment

1 pound ground beef
1 package Sloppy Joe’s Seasoning
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1 can (4 ounces) green chilies, chopped
8 hamburger rolls or flour tortillas
shredded cheese (optional)

In a large skillet, brown ground beef. Drain fat.
Add Seasoning, pinto beans, tomato sauce, ketchup and chiles. Cover and simmer 10 minutes.
Serve over hamburger rolls or place 3 tablespoons mixture along center of 8 warmed flour tortillas; garnish with shredded cheese, if desired. Fold over edges of tortillas.

8 Servings

Beef, Mushrooms, Steak

Pepper Rubbed Beef Dijon

May 26, 2009 Sharon Leave a comment

1-pound flank steak, all visible fat removed
2 teaspoons coarsely cracked black pepper
Vegetable oil spray
1 cup (about 3 ounces) sliced fresh mushrooms
2 green onions, sliced
1/2 teaspoon bottled minced garlic
1 tablespoon all-purpose flour
1 cup evaporated skim milk or skim milk
2 teaspoons Dijon mustard

Preheat broiler.
To prevent meat from curling as it cooks, make 6 shallow slashes on each side of the meat in a crisscross fashion (three slashes in each direction).
Rub cracked pepper onto each side of the steak. Place steak on the unheated rack of a broiler pan. Broil 3 to 5 inches from the heat for 3 to 5 minutes. Turn and broil meat about 5 minutes more, or until desired doneness.
Meanwhile, spray a medium saucepan with vegetable oil. Place over medium heat. Cook mushrooms, green onions and garlic in skillet until mushrooms are just tender, about 5 minutes. Stir in flour. Add milk and mustard all at once. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly.
To serve, thinly slice steak diagonally across the grain. Serve with mustard sauce.

Ground Beef, Noodles, Tomatoes

Beef Lombardi

May 24, 2009 Sharon Leave a comment

Get gourmet beef sent right to your door!

1 pound lean ground beef

1 (14 1/2-ounce) can chopped tomatoes

1 (10-ounce) can diced tomatoes and green chiles

2 teaspoons sugar

2 teaspoons salt

1/4 teaspoon pepper

1 (6-ounce) can tomato paste

1 bay leaf

1 (6-ounce) package medium egg noodles

6 green onions, chopped (about 1/2 cup)

1 cup sour cream

1 cup (4 ounces) shredded sharp Cheddar cheese

1 cup shredded Parmesan cheese

1 cup (4 ounces) shredded mozzarella cheese

Garnish: fresh parsley sprigs

Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.

Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.

Cook egg noodles according to package directions; drain.

Stir together cooked egg noodles, chopped green onions, and sour cream until blended.

Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.

Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.

Yield: Makes 6 servings

Cooking With Sharon Springfield