How She Loves: Beef... It's What's for Dinner Recipes

With all the recent deals on meat the last week or so, I have been inspired to cook lately! Here are a few of my favorite recipes using the roast I got from Ralphs this week and the ground beef I got from Albertsons last week!

Pot Roast
from my Nana Nancy

1 Bottom Round Rump Roast
(or roast of your choice)
2-3 cloves Garlic (whole, peeled)
1 bag baby carrots
2-3 medium potatoes
2 C. Water
Salt and Pepper






Slice 2-3 slits in the roast and slide a garlic clove into each slit. Season the roast with salt and pepper, be generous. In a hot skillet, sear the meat on all sides. Once meat is seared on all sides, place in an oven safe pan. Turn skillet off and deglaze with 1 cup of the water, scraping off all the bits from the bottom of the skillet. Pour water from skillet over top of the roast plus another cup of water. Add baby carrots and cubed potatoes to the sides of the pan to surround the roast. Cover and place in oven at 450 degrees for 1 hour, then turn temperature down to 250 degrees and let cook for an additional 4-6 hours.
*Note* After meat is seared, you can cook in a crockpot all day instead of using the oven.

Leftovers can be used to make shredded beef tacos, burritos, nachos or shredded beef sandwiches!

Meatloaf
from my Mom

1 1/2 lbs. extra lean ground beef
1 C. fresh bread crumbs
1 onion, chopped
1 egg, beaten
1 1/2 teaspoon salt
1/4 teaspoon pepper
2 small cans tomato sauce
1/2 C. water
3 Tablespoons vinegar
3 Tablespoons brown sugar
2 Tablespoons mustard
2 teaspoons Worcestershire sauce

Mix together beef, crumbs, onion egg, salt, pepper and 1/2 C. tomato sauce. Form into loaf and put in shallow pan (not loaf pan). Combine the rest of the tomato sauce and all other ingredients in a blender. Pour over loaf. Bake at 350 degrees for 1 hour 15 minutes, basting occasionally with juices. Serve with mashed potatoes and vegetables.

Italian Beef Hoagies
from The Pampered Chef
1 lb. lean ground beef
1 medium onion
1 clove garlic
1 red & 1 green bell pepper
1/4 C. water
2 Tablespoons red wine vinegar
1 (1oz.) package onion soup mix
1 Tablespoon Italian Seasoning


Chop onion and garlic, then place in a large skillet and cook until onions are almost transparent. Add ground beef and cook until no longer pink. Drain off any grease from the ground beef. Add all other ingredients to the ground beef mixture and cook until heated all the way through. Serve on a hoagie roll and top with a slice of provolone cheese.

Mexican Lasagna
by The Pampered Chef

1/4 C. lightly packed fresh cilantro leaves, chopped

1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups cooked ground beef
Additional chopped fresh cilantro leaves (optional)








Place cream cheese in microwave safe bowl, microwave on HIGH 30-45 seconds or until very soft. Add 1/4 C. cilantro and 1 1/2 cups of the Monterey Jack cheese to the cream cheese; mix well. Chop onion and set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker (I've never tried this recipe with out this Pampered Chef Stone). Pour remaining enchilada sauce into medium mixing bowl; set aside.

To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread so it is even. Top with 1 cup of the ground beef and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro.