braised short ribs

 

•             3  pounds boneless short ribs , trimmed of excess fat 
•  Kosher salt and ground black pepper
• 2tablespoons vegetable oil
• 2large onions , peeled and sliced thin from pole to pole (about 4 cups)
• 1tablespoon tomato paste
• 6medium garlic cloves , peeled
• 3cups beef broth
• 4large carrots , peeled and cut crosswise into 2-inch pieces
• 1bay leaf

INSTRUCTIONS

• 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
• 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add 2 cups of beef broth and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add remaining broth, carrots, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.

crock pot roast

2-4 lb roast
1 lb of carrots, peeled and chopped into 2 in long sections (more carrots if you love carrots)
1 lb red potatoes, quartered
1-2 cans campbells french onion soup
2-4 cans beef broth or stock
garlic salt and pepper to taste

Place the carrots and potatoes in the bottom of the crockpot, then place the roast on top.  Season with garlic salt and pepper (I usually sprinkle the salt over the roast until it is covered with a very sparse layer of salt).  Then pour in the cans of soup and broth (you want the roast to be almost submerged).  If that isn't enough liquid you can use water as well.  Turn the crockpot on low and leave on for 8hrs or until you can shred the meat easily with a fork.

(i like to use the left over meat as the roast in french dip sandwiches or in burritos)