BBQ Beef Sandwiches

From Mandy F....

Any kind of left over beef from a roast or cooked steak

BBQ Sauce

Buns or rolls

(So I have to add that my all time favorite BBQ sauce is "Sweet Baby Rays" - Angi)

Easiest Slow Cooker French Dip

From Mandy F....

· 3 pounds beef sirloin roast

· 1 (1 ounce) packet dry au jus mix

· 1 cup water

· 8 (1 ounce) slices provolone cheese

· 8 hoagie rolls, split lengthwise

Place the beef roast into a slow cooker. Stir together the water and au jus mix; pour over the roast. Cover and cook on Low for 6 to 8 hours. Remove the roast from the slow cooker and shred or slice. Open the hoagie rolls and top with beef and provolone cheese. Serve with small bowls of the hot au jus from the slow cooker.

Garlic Prime Rib

From Mandy F....

1 (10 pound) prime rib roast

10 cloves garlic, minced

2 tablespoons olive oil

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried thyme

Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

No Peak Beef Stew

From Stephanie...

Baby Carrots

Celery (chopped)

Onions (diced)

Potatoes (peeled and cubed)

Canned mushrooms

Beef stew meat, cut in small pieces

2 cans of golden mushroom soup

Put the meat at the bottom of a crock pot, add carrots, and a scoop of Golden mushroom soup and salt, add potatoes next, and a scoop of cream of mushroom soup, then the same pattern for the rest of the veggies. Leaving the canned mushrooms to go on the top, with it's juice. Cook in crock pot for at least 8-10 hours on low. DO NOT PEEK, by taking off the lid, the steam helps it cook best.

Peppercini Roast Sandwiches

3 lb. beef roast

1 pkg dry zesty italian dressing

1 16 oz. bottle whole peppercinis (find them by the pickles)

Hard rolls

Put roast in crockpot, pour the whole bottle of peppercinis and juice on top. Sprinkle dressing packet over top of roast. Cook 8-9 hours on low. You can cook over night. The longer you cook it the more tender it will be. When done take the roast out and shred it. Take the peppercinis out and throw them away unless you like a little bit of spice than you can cut them up and use them on your sandwiches. Add shredded beef back to crockpot to soak in the juices. Serve on toasted garlic buttered hard rolls with the yellow sauce.

Yellow sauce:
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup mustard ( I actually only use about 1/8 cup)