Three Way Beef
Source of Recipe
unknown
List of Ingredients
3 lb beef boneless tip roast
1 tsp salt
1 tsp mixed dried herb leaves
1/2 tsp pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar
Recipe
1 Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, herbs and pepper.
2 Place garlic in 4- to 5-quart slow cooker. Place beef on garlic. Pour vinegar over beef.
3 Cover and cook on low heat setting 6 to 8 hours or until beef is tender. Reserve 3/4 cup of the beef juices.
4 Serve one-third of the beef now. Cut remaining beef into thin slices. Place 2 cups sliced beef in each refrigerator or freezer container. Add 1/2 cup reserved beef juices to one container for Italian Beef Sandwiches and 1/4 cup reserved beef juices to the other container for Beef and Broccoli Stir-Fry. Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.
5 servings.
6 Substitution: Red wine vinegar can be used instead of balsamic vinegar.
7 Serving: Calories 105 (Calories from Fat 25); Fat 3g (Saturated 1 g); Cholesterol 45mg; Sodium 200mg, Carbohydrate 1g (Dietary Fiber 0g); Protein 18g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 10% Diet Exchanges: 3 Very Lean Meat
Servings: 14
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