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 Melt-in-your-mouth tender beef and vegetables will make your family glad to come home for dinner. The perfect warm-them-up dish for those chilly nights!
2 tablespoons unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pounds top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 (1.4 ounce each) envelopes onion soup mix
3 cups boiling water
1 tablespoon cornstarch
1 teaspoon water
1. In a large skillet, heat the butter and sunflower oil; add the onion and beef. Brown the beef on all sides; transfer beef and onion to a 5-quart slow-cooker.
2. Arrange the carrots, potatoes and bay leaves around the beef; sprinkle with the salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring to combine.
3. Pour the soup mixture over the beef and vegetables in slow-cooker. Cover; cook on High until the meat is very tender, about 3-1/2 hours or on Low for 7 hours.
4. In a medium saucepan, combine the cornstarch and 1 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy. Makes 4 servings.
Emily
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 The holidays are behind us and now it’s time to get back to work and school. This recipe is not only delicious and nutritious but quick-to-fix. The tender strips of beef tossed with crunchy broccoli are a great combination of tastes and textures.
1/2 cup soy sauce
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon firmly packed brown sugar (light or dark)
1 clove garlic, crushed
1 teaspoon black pepper
2 tablespoons vegetable oil, divided
2 pounds top sirloin, sliced 1/4-inch thick
1 medium onion, thinly sliced
2 medium heads broccoli, cut into florets (about 4 cups)
1/2 cup water
2 teaspoons grated fresh gingerroot
1. In a small bowl, combine the soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper; set aside.
2. In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the beef and stir-fry about 2 minutes or until the meat is almost cooked through. Transfer to a plate, cover and keep warm.
3. Heat the remaining oil in the same skillet; add the onion and stir-fry for 5 minutes. Add the broccoli and 1/2 cup water; bring to a boil, cover, reduce the heat and simmer for 3 minutes.
4. Return beef to the skillet; stir in the reserved soy sauce mixture and gingerroot. Bring to a boil; cook, stirring constantly, until the sauce thickens, about 2 minutes. Serve over a bed of hot fluffy rice. Makes 6 servings.
Emily's Favorite Recipes:
 A simple, easy-to-make, hunger satisfying dish that’s perfect for those nights when you are short on time but want to serve your family a great tasting dinner.
1 pound hot or mild Italian pork sausage, cut into 1-inch pieces
1/2 pound lean ground beef
1/4 cup chopped onion
1 (6 ounce) bag baby spinach leaves, washed
1 (10-3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1 (15 ounce) can white kidney beans, rinsed and drained
1 cup herb seasoned stuffing mix
1/2 cup crumbled blue cheese or shredded Cheddar cheese
1. In a 12-inch oven-safe skillet, cook the sausage, beef and onion until well browned, stirring frequently to separate meats; pour off any fat. Add the spinach and cook until the spinach wilts.
2. Stir in the soup, milk and beans; sprinkle stuffing and cheese around the edge of the skillet. To protect the skillet handle, cover it with aluminum foil.
3. Bake at 350 degrees F for 30 minutes or until hot and bubbly. Makes 6 servings.
Emily
Emily's Favorite Recipes:
 Pot roast is always welcome at my dinner table and this recipe is one of my favorites. My slow cooker does all the work and I get all the credit for putting a delicious dinner on the table!
1 pound small red potatoes, halved
2 cups fresh baby carrots
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, cut into 6 wedges
2 celery ribs, cut into 1-inch pieces
1 (3 pound) boneless beef chuck roast
1 (14-1/2 ounce) can beef broth
1 (10-1/2 ounce) can mushroom gravy
1 (1-1/2 ounce) package beef stew seasoning mix
1. Place the potatoes, carrots, mushrooms, onion and celery in a 5-quarty slow cooker. Cut the roast in half; place over the vegetables.
2. In a small bowl, combine the broth, gravy and seasoning mix; pour over the roast.
3. Cover and cook on Low for 8 to 9 hours or until the meat is tender. Makes 8 servings.
Emily
Emily's Favorite Recipes:
 You and your family will enjoy pure “comfort in every bite” with this hearty and delicious recipe.
3 cups uncooked rigatoni pasta
1 pound bulk Italian sausage
1 (28 ounces) can crushed tomatoes, undrained
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
3 cups sliced fresh mushrooms
1 (7 ounce) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese
1. Heat the oven to 375 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray. Cook the pasta according to the package directions using minimum cook time; drain.
2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink; drain. In a small bowl, combine the tomatoes, garlic and basil.
3. Layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese; repeat layers.
4. Bake for 35 to 40 minutes or until hot and cheese is golden brown. Makes 8 servings.
Emily
 Nothing says comfort better than a delicious beef pot pie hot from the oven. You will be amazed at how easy this recipe is to make!
1 refrigerated pie crust
2 cups diced cooked potatoes
1 (10 ounces) package frozen mixed vegetables, thawed*
1-1/2 cups diced cooked beef**
1 (10-3/4 ounces) can cream of mushroom soup
1/3 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed
1. Heat the oven to 400 degrees F. Let pie crust stand at room temperature for 15 minutes for easy handling.
2. Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate.
3. In a medium bowl, combine the soup, water, Worcestershire sauce and thyme; pour over the beef mixture.
4. Gently place the pie crust over the beef mixture. Crimp or roll the edges to seal to the dish. With a sharp knife, cut slits in the crust.
5. Bake for 35 minutes or until hot and the crust is golden brown. Makes 4 servings.
* You may quickly thaw the vegetables by microwaving them on High for 3 minutes.
** Left-over roast beef is perfect for this recipe.
 Dinner couldn’t be easier or more delicious than this zesty flavored roast and vegetables.
4 medium potatoes, cut into quarters
2 cups frozen baby carrots
1 stalk celery, cut into 1-inch pieces
1 medium plum tomato, diced
2-1/2 pounds boneless chuck pot roast
1/2 teaspoon black pepper
1 (10-3/4 ounce) can condensed tomato soup
1/2 cup water
1 tablespoon chopped garlic (fresh or from jar)
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1 teaspoon vinegar
1. Put the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Place the roast over vegetables; sprinkle with the pepper.
2. In a medium bowl, combine the soup, water, garlic, oregano, basil, parsley flakes and vinegar; pour over the roast and vegetables.
3. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Remove the roast and let stand 10 minutes; thinly slice and arrange on a meat platter.
4. Arrange the vegetables around the roast on platter; serve with the juices. Makes 5 servings.
 This savory, satisfying, all-in-one dinner from Betty Crocker is sure to bring smiles to your dinner table!
1 pound beef sirloin steak, fat trimmed, cut into 1-inch pieces
1 cup sliced onion
1 cup sliced carrots
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1-1/2 cups sliced mushrooms
1 (14 ounce) jar tomato pasta sauce (any variety)
1 pouch roasted garlic mashed potatoes (from 7.2 ounce box)
1 cup hot water
2/3 cup milk
2 tablespoon butter
2 tablespoons shredded fresh Parmesan cheese
1. Heat oven to 375 degrees F. Spray a 2-quart casserole or baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
2. Stir in mushrooms and pasta sauce; heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
3. Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
4. Bake 25 to 30 minutes or until bubbly and potatoes are light golden brown. Makes 4 servings.
Emily
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