Autumn Beef Pot Roast Au Jus

October 29, 2011 by

This recipe from Campbell’s (original online) makes a simple crockpot meal that will satisfy the everyone.

Ingredients

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Beef Broth
  • 2 teaspoons dried thyme leaves, crushed
  • 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks (about 4 cups)
  • 2 medium Granny Smith apples, cut into wedges
  • 1 medium onion, coarsely chopped (about 1/2 cup)
  • 1 boneless beef chuck pot roast (about 2 pounds)

Directions

  1. Stir the broth, thyme, sweet potatoes, apples and onion in a 3 1/2-quart slow cooker.
  2. Add the beef and turn to coat.
  3. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.

Variations

  • Flavor Variation: Use a combination of red potatoes and peeled sweet potatoes, cut into 1-inch pieces.
  • Time-Saving: You may also cook this recipe on HIGH for 5 to 6 hours.

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Beef Sirloin Steak with Baby Spinach

October 28, 2011 by

This recipe from Campbell’s (original online) “features a creamy sauce flavored with balsamic vinegar…and in just 40 minutes, you’ve got steak, veggies and potatoes ready to serve.”

Ingredients

  • 2 tablespoons olive oil 1 boneless beef sirloin steak, 3/4-inch thick (about 1 pound), cut into 4 pieces
  • 1 large onion, sliced (about 1 cup)
  • 1 small red pepper, chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1/2 cup water
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
  • 1 bag (about 7 ounces) fresh baby spinach
  • Hot mashed potatoes

Directions

  1. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.
  2. Add the beef and cook until well browned on both sides.
  3. Remove the beef from the skillet.
  4. Pour off any fat.
  5. Heat the remaining oil in the skillet.
  6. Add the onion and pepper and cook for 1 minute, stirring occasionally.
  7. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
  8. Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil.
  9. Return the beef to the skillet.
  10. Reduce the heat to medium.
  11. Stir in the spinach.
  12. Cover and cook the beef for 2 minutes for medium or until desired doneness.
  13. Serve the beef and vegetable mixture with the potatoes.

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Grilled Spiced Pork Patties

October 16, 2011 by

A recipe from the August 2011 issue of All You (original here). The note with the recipe explains that “Making the pork patties yourself takes more time, but it is an easy way to cut out some of the calories and fat that store-bought varieties may contain.” The recipe calls for the patties to be grilled, but they could easily be prepared on stove top or broiler.

Ingredients

  • 1 pound ground pork
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 large egg, beaten
  • 1/2 onion, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, chopped
  • Salt

Directions

  1. Preheat gas grill to medium.
  2. In a large bowl, combine pork, coriander, cumin, cinnamon, nutmeg, egg, onion, parsley, 1 clove garlic and 1 tsp. salt.
  3. Mix thoroughly with your hands.
  4. Form mixture into 1 1/2-inch balls, then press into football shapes.
  5. Oil grill grates.
  6. Grill patties, turning once, until cooked through, 8 to 10 minutes total.

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