WebPlace roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over …
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WebAdd the pepperoncinis, pepper juice, Worcestershire sauce, beef broth, sugar, Italian seasoning, and crushed red pepper. Lock the lid into place. Then set the Instant Pot on the Meat setting, or Pressure …
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WebTransfer beef to an air-tight container or a heavy-duty freezer bag along with some of the juices (to keep it juicy). Squeeze out any excess air to prevent freezer burn. Label and …
WebRemove roast; shred meat with 2 forks and return to the slow cooker. In a large bowl, combine the pepperoncini, peppers, garlic, soup mix and Worcestershire sauce; pour over meat. Cover and cook on high for …
WebStep 1. Preheat an oven to 350 degree and prepare 6 muffin tins with pan spray. Line each muffin tin with 1-2 thin slices of roast beef, depending on how large your slices are. Step …
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WebCook HIGH 4-5 hours or LOW 8-10. Remove beef from slow cooker, shred and add the meat back in the slow cooker. Instant Pot. Turn the pressure cooker to saute. Once hot, add the oil and beef. Brown …