Veal Or Beef Maroc Including Crock Pot Version Food

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EASY CROCK POT BEEF OR VEAL STOCK



Easy Crock Pot Beef or Veal Stock image

This is an easy best loved beef stock. You may substitute veal bones for the beef bones for veal stock.

Provided by ChefWhiz

Categories     Stocks

Time 4h12m

Yield 8 cups

Number Of Ingredients 7

3 beef bones with marrow
1 -2 onion, chopped
1 -2 carrot, peeled and chopped
2 stalks celery, chopped
2 tablespoons dried parsley flakes
2 teaspoons salt
2 peppercorns

Steps:

  • Put all ingredients in slow cooker.
  • Add enough water to cover all ingredients.
  • Cover and cook on Low 12-24 hours or on High 4-6 hours.
  • Strain and refrigerate for 4-5 days and then freeze.
  • Note: If cooked on High, the stock will be lighter in color and less concentrated.

Nutrition Facts : Calories 11.2, Fat 0.1, Sodium 596.5, Carbohydrate 2.6, Fiber 0.7, Sugar 1.1, Protein 0.3

CROCK POT BEEF ROAST MY VERSION



Crock Pot Beef Roast My Version image

This is my way of making beef roast in the crock pot. This has several steps and I like to do this on a weekend because weekdays at my house are to hectic to get this started. Hope you enjoy as much as my family does. Try to buy the best roast you can for the money. I often like to buy a good roast when on sale and freeze till I'm ready to use it.

Provided by MsSally

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs sirloin tip roast
3 carrots, peeled and cut into 3 or 4 inch long sticks
1 1/2 lbs red potatoes, cut into cubes
1 onion, sliced into rings
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground red pepper
black pepper, coursely ground, to taste
1 tablespoon olive oil
1 (15 ounce) can beef broth
1/4 cup water
2 teaspoons cornstarch

Steps:

  • Heat oil in large dutch, over high heat. Mix spices together. Pierce roast in several places with a knife and rub spice mixture over roast. Sear roast on all sides 2 to 3 minutes till nicely browned.
  • Place small layer of onion slices in bottom of crock pot. Put roast on top of onions and surrond and cover roast with remaining vegetables. Put broth in dutch oven, bring to a boil and scrape up any browned bits from bottom of pan. Pour broth over roast and vegetables cover crock and cook on low 6 to 8 hours.
  • At end of cooking time, remove roast to serving plate along with vegetables. Allow to sit for about 10 mins before slicing.
  • For wonderful beef onion gravy. Remove about 2 cups of juice from bottom of crockpot and put in a small sauce pan. Add cornstarch to water till dissolved add to juice in pan. Bring to a slow boil on the top of stove stirring constanly for about 5 mins or till desired thickness. Serve with potatoes and roast.

Nutrition Facts : Calories 622.3, Fat 35.8, SaturatedFat 13.3, Cholesterol 150.4, Sodium 707.7, Carbohydrate 24.4, Fiber 3.2, Sugar 3.6, Protein 48.1

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