Crockpot Barbecued Beef**

Ingredients

• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon liquid smoke flavoring (or not)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 (4 pound) boneless chuck roast

Directions

1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 hours, then on high without the lid for 2 more hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

*Try adding onions, green peppers or serve as a sandwich with cole slaw on top.

**Also good with pork.
***Maybe make a day ahead and refrigerate, so that you can scrape off the grease from the top.

---

Original recipe: AllRecipes

Posted by Jasmine

French Dip Squares

INGREDIENTS

• Cooking spray
• 2 (8-oz.) tubes refrigerated crescent rolls
• 4 tbsp. butter, divided
• 2 medium onions, thinly sliced
• 4 sprigs fresh thyme, divided
• Kosher salt
• Freshly ground black pepper
• 1/4 c. whole-grain mustard
• 1/2 lb. deli roast beef, patted dry
• 9 slices provolone
• 1 tbsp. freshly chopped parsley
• 1 clove garlic, minced
• 1 c. low-sodium beef broth
• 1 tbsp. Worcestershire sauce

DIRECTIONS

1. Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. 
2. Bake until edges are slightly golden, about 12 minutes. Remove from oven and set aside.
3. Meanwhile, caramelize onions: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Remove from heat.
4. Build squares: Spread an even layer of mustard onto prepared crescent, leaving a 1/2" border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions.
5. Unroll remaining tube of crescent rolls and place on top of onion layer. Press seam into bottom crust to seal all edges. Melt 1 tablespoon butter and brush all over top of crescent dough, then sprinkle with parsley and salt. 
6. Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.) 
7. Let cool 15 minutes before slicing into squares.
8. Meanwhile, make au jus: Melt remaining 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce, and remaining 2 sprigs thyme, stripped from stem. Season with salt and pepper. Simmer for 10 minutes until reduced slightly. 
9. Serve squares with au jus on the side for dipping. 

---

From: Delish

Posted by: Jasmine

Skillet Garlic Butter Herb Steak and Potatoes

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb yukon gold potatoes, diced
• 3 garlic cloves, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp oregano
• 2 lean steaks
• salt and pepper

For the garlic butter:

• ¼ cup butter, softened
• 3 garlic cloves, minced
• 1 tsp thyme chopped
• 1 tsp rosemary
• 1 tsp oregano

Directions

1. In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook, stirring occasionally, until fork tender. Remove and set on a plate.
2. Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness.
3. While steaks are cooking, make the garlic butter compound by mixing all ingredients in a small bowl. Slather on top of steaks. Add the potatoes back to the pan and heat through, letting the butter melt into the steaks.

---
Posted by Piera
Original recipe by The Recipe Critic

Cincinnati "Skyline" Chili

Total Time:(make a day ahead) 4 hrs 20 mins  Prep:20 mins  Cook:4 hrs
Yield:6 servings

Ingredients

• 1 quart water (cold)
• 2 pounds ground beef
• 2 cups crushed tomato
• 2 yellow onions (diced)
• 4 cloves garlic (minced)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon unsweetened cocoa
• 1/4 cup chili powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 2 tablespoons cider vinegar
• 1 bay leaf
• 1/4 teaspoon cloves (ground)
• 1 teaspoon cinnamon
• 1 1/2 teaspoons salt

For serving:

• Cooked spaghetti pasta to serve chili over
• Beans (I like black, but at the restaurant it's red kidneys)
• Chopped onions
• Oyster crackers
• Hot sauce (Tobasco and Tapatios are my favs)
• Shredded cheddar

Steps to Make It

1. Gather the ingredients. 
2. Add beef and water to a 4-quart pot.
3. Bring to a simmer while stirring, until the ground beef is in very small pieces.
4. Simmer for 30 minutes and add all the rest of the ingredients.
5. Simmer uncovered on low for 3 hours.
6. Add water as needed if the chili becomes too thick.
7. Refrigerated the chili overnight; the next day, remove the layer of fat from the top before reheating 

Cincinnati "Skyline" Chili can be ordered/served 5 different ways: 

1. Just the chili (honestly, eew.  That is not the purpose of this kind of chili)
2. Chili served over spaghetti 
3. Chili, spaghetti, and grated Cheddar cheese 
4. Chili, spaghetti, cheese, and onions 
5. Last but not least and my favorite: Chili, spaghetti, cheese, onions, and beans 
6. (On a hot dog - any combo of the above, but on a hot dog instead of spaghetti)

All are served with oyster crackers, and don't be shy with the Tobasco

---

Original recipe: Cuisinart

Posted by Jasmine

Kind of Extra Slow Cooker Pot Roast

Servings: 8 servings

Ingredients
For the Rub:

• 2 tablespoons sweet paprika
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon parsley

For the Pot Roast:

• 4 pound beef round roast or chuck depending on how lean you prefer it
• 2 tablespoons oil (use one with a high smoke point - I use avocado oil)
• 2 carrots roughly chopped
• 2 stalks celery roughly chopped
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 strips bacon cut in half
• 2 1/2 cups beef broth
• 1/2 cup dry red wine optional
• 2 tablespoons tomato paste
• 3/4 teaspoon salt
• 2 bay leaves
• 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup canned beef broth

Instructions

1. Rub the roast all over with the rub mix.
2. Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker.
3. Add the broth to the skillet, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine.
4. Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.
5. Cook on low setting for 8-9 hours or on high for 3-4 hours.
6. Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.
7. Place the pot roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. 
8. Pour a little of the gravy over it and serve with gravy on the side along with potatoes or Yorkshire Pudding and your choice of sides.

---

Original recipe: The Daring Gourmet (the recipe is extra, so I guess you get an extra name)

Posted by Jasmine