Ingredients:

  ● 2 lb. lean ground beef
  ● 1 cup Italian bread crumbs
  ● 8 oz. tomato sauce
  ● 1 cup chopped onion
  ● 1/2 cup chopped green pepper
  ● 2  egg
  ● 1 tsp. basil

Directions:
Combine meat, bread crumbs, ¾ C tomato sauce, onion, green pepper, egg and basil in large bowl. Season with salt and pepper, if desired; mix well.

Press into loaf pan. Bake in preheated 350 degree oven, 45 minutes, drain.

Spoon remaining tomato sauce over meat loaf. Bake 10 minutes longer. Let stand 5 minutes before serving. Sprinkle with parmesan cheese , if desired.

*Janelle’s Notes~After spooning on tomato sauce, sprinkle basil and parmesan cheese on top.

Ingredients:
  ● 6 ounce Tomato sauce
  ● 1 1/2 tsp. Italian seasoning
  ● 1  Egg
  ● 1 small Onion
  ● 1 small Green bell pepper
  ● 1/4 cup Italian bread crumbs
  ● 1 clove Garlic
  ●  Salt
  ●  Pepper
  ● 1 lb. Ground beef
  ● 1/2 cup Mozzarella
  ●  Aluminum foil wrap

Directions:
In a small bowl, combine tomato sauce and italian seasoning. Reserve 1/3 cup sauce and set aside, covered in the refrigerator. In a large mixing bowl, combine remaining tomato sauce mixture with egg, onion, bell pepper, breadcrumbs, garlic and salt and pepper. Mix well, then add ground beef. Blend well. Take 2 strip of aluminum foil and form an X. (15″ long) Place in slow cooker. On a cutter board, form meat mixture into a round and place it on top of the foil, being careful not to let the meatloaf touch the sides of the slow cooker. Cover and cook on low heat setting for 8-10 hours or on high for 4-5 hours. During the last 10 minutes of cooking time pour reserved tomato sauce on top of meatloaf and sprinkle with cheese. Cover and cook for 10 minutes. Using the foil strips, slowly and carefully pull meatloaf from the slow cooker and onto a serving place. Gently pull foil strips out from under the meatloaf. Allow meatloaf to sit for 10 minutes before slicing.

Ingredients:
  ● 2 lb. lean beef stew meat ; (or beef sirloin, cut into bite sized pieces)
  ● 6 tbsp. all purpose flour
  ● 2 cups ; (1″ thick) cut carrots
  ● 1 (16 oz) pkg. frozen pearl onions ; thawed
  ● 1 (8 oz) package mushrooms ; stems removed
  ● 2 garlic loves ; minced
  ● 3/4 cup fat free ; less sodium beef broth
  ● 1/2 cup dry red wine
  ● 1/4 cup tomato paste
  ● 11 /2 tsp. salt
  ● 1/2 tsp. dried rosemary
  ● 1/4 tsp. dried thyme
  ● 1/2 tsp. freshly ground black pepper
  ● 8 oz. egg noodles
  ● 1/4 chopped fresh parsley


Directions:


1. Sprinkle beef with flour, and toss well.  Place floured beef, carrot, onions, mushrooms and garlic in slow cooker.  Combine broth and next 6 ingredients (wine through pepper); stir into beef mixture.  Cover and cook on LOW for 8 hours.


2. Prepare egg noodles according to package directions.  Serve beef micture over noodles; sprinkle with parsley.


*Notes:  This is one of our faves so we have tailored it to fit what we like best.
1) we opt for top sirloin cut into pieces because it is even more tender than the stew meat.
2) DH hates onions, so I use onion powder to taste and add more mushrooms
3) We like baby portabella mushrooms–they have a meatier taste to them
4) I usually have fresh herbs on hand so I use fresh rosemary and thyme
5) We usually use Merlot or Zinfindel for the wine selection
6) This is great with mashed potatoes too if you don’t want to use noodles.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Ingredients:

● 1 lean roast ; all fat removed

● 1/2 tsp. garlic powder

● 1/2 tsp. fresh ground black pepper

● 1 (14 oz.) can beef broth

● 1 envelope dry French onion soup mix

● 1 bottle of beer

● 3 cups water

● 12 slices Mozzarella cheese

● 6 hoagie rolls or French buns

Directions:

Trim all fat from roast. Season with garlic powder & pepper. Place trimmed roast in crockpot on high. In large saucepan, combine beef broth, dry French onion soup mix,beer, and water; bring to a boil. Pour over roast in crockpot and cook for 7 hours.

Remove roast to a platter and slice thin slices with an electric knife. Place open hoagie rolls on a baking sheet covered with foil. Place 2 slices of mozzarella cheese on each roll (two half slices on each side of the roll). Place under oven broiler for 1-2 minutes (make sure rack is not to close to broiler element). Remove from oven & place sliced beef over melted cheese.

Strain Au jus broth from crockpot and place in 6 small serving bowls to dip. Add a sprinkling of freshly ground pepper to au jus just before serving.

Ingredients:
● 1 wide baguette
● 2 tbsp. extra-virgin olive oil ; (EVOO), plus some for drizzling
● 1/2 cup freshly grated Parmigiano Reggiano
● 1 small onion ; chopped
● 2 large clove garlic ; divided, 1 chopped, 1 crushed
● 1 tbsp. tomato paste
● 2 cups beef stock
● 1 sprig of rosemary leaves ; chopped
● Salt ; and freshly ground black pepper
● 1/4 lb. sliced roast beef
● 6 slices provolone cheese


Directions:


Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together. Then cut the bread in half so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with grated cheese.


While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.