Soup Cookbook

Directions

• From: Bobb1744@aol.com Date: Thu, 4 Apr 1996 21:37:02 -0500 Recipe By: Jo Anne Merrill 1. Cut beef roast into serving-sized portions.
• Use more beef if you need more than 6 servings.
• Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
• 2. Slice onion and separate into rings.
• Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles.
• Place these into bottom of crockpot.
• Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix.
• Place on top of the vegetables.
• 3. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice.
• Pour this over the meat.
• 4. Turn the crockpot to high for 30 minutes, or, if you’re in a hurry, skip this step.
• Turn to low, cover and cook for 7-9 hours.
• Keep the crockpot covered as much as possible throughout cooking time.
• A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule.
• It is not important that you take the meat and vegetables out at a specific amount of time.
• One or two hours either way usually makes no difference.
• When ready to serve, dip meat and vegetables out of pot with a slotted spoon.
• Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.
• Serving Ideas : Serve with mashed potatoes and a healthy bread.
• MC-RECIPE@MASTERCOOK.
• COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list.
• Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.