We had such a Fun and Successful *Recipe Week* in September, that Aunt Julie has decided to do it again! Every day, between now and next Sunday, we'll be sharing Yummy Recipes with all of our Bloggy Friends, as part of Aunt Julie's *Recipe Week*--Part Deux.
At the end of the week--next Sunday, to be precise--we have a little ol' surprise in store for ya! We'll be asking readers to submit Yummy Dishes of their own to share, as the lead-up to our Next Pop'rs Giveaway!
Today's recipe is an Old Wisconsin Favorite, which we start thinking about just as the leaves begin to turn. Hot Beefs go really well with Cold Beer, and put us in mind of a Packer Party. The above pic, BTW, captures Uncle Lynn and his Mom, Pearl, right in the midst of tailgating at Historic Lambeau Field.
So, think about us Packer Fans as you're pulling out your crock pot, browning the meat, and setting the whole thing on "low" so it can simmer throughout the day. Go, Pack!
Aunt Julie's Hot Beefs
1 chuck roast (three to four pounds)
Small amount of olive oil
Salt & Pepper, to taste
1 envelope Lipton's Beefy Onion Soup Mix
1 beer, can of beef broth or water (your choice)
Whole wheat hamburger buns, toasted
Brown the roast on top of the stove in a little olive oil on both sides. Sprinkle the roast with salt & pepper as you're browning it. Transfer the browned roast to a crock pot. Add the envelope of Lipton Soup Mix, and about an inch of water, canned beef broth, or beer. The Pop'rs Family prefers the "beer option." Let the roast cook on "low" all day. At dinnertime, the meat will shred very easily with a fork. Stir it all up, and serve with a little juice on toasted buns. Aunt Julie likes sliced pickles on hers, and maybe a little ketchup. Moker and Veggie Mom love sliced raw onions and ketchup. Maybe even a little Texas Pete instead of ketchup!
Lay's Kettle Cooked Jalapeño Chips are a lovely accompaniment to this delightful repast. And have another bottle of beer, while you're at it!
~Tomorrow: Aunt Julie's Beef Stoganoff!~