Hot BeefSlow Cooker
2 1/2 to 3 pounds chuck roast, browned
2 (0.87 ounce) packages brown gravy mix
1 1/2 cups warm water
1 1/2 tablespoons corn starch, mixed with 1/4 cup cold water
In slow cooker, place roast. In small bowl, combine gravy mix and water. Mix well. Pour mixture over roast. Cover. Cook on low 8 to 10 hours. During the last hour of cooking, in a small bowl, combine 1 1/2 tablespoon corn starch with 1/4 cup cold water. Mix well. Add corn starch mixture to slow cooker. Cover. Cook remaining hour. Makes 8 servings. Serve beef between two slices of bread with gravy drizzled over top, if desired.
Our son Tyler, with our foreign exchange daughters.
Mine (from Bangkok), our son Tyler, Miki (from Hong Kong)
We have two foreign exchange students living with us. To help them feel at home, I have been fixing a lot of rice and Asian style dishes. The other day the girls asked me to fix typical American recipes, so for the next few weeks that is what I will be doing.
I grew up in Iowa, home of the Hot Beef. In Des Moines, we would go to a little cafe that made the best Hot Beef's in town. The cafe was nothing special on the outside, but the food was so good, that there was always a line of people waiting to get in.
This recipe is a family favorite. It is one of my mom's recipes and it is even better than that little cafe in Iowa. Mine and Miki loved the Hot Beef's, they gave it two thumbs up!
Visit my friends blogs!
You will love Bo and his blog, Bo's Bowl. Not only does he host great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it.
Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!
Stop by and visit Ashley, at What Does A Songbird Sing. She posts recipes and exercise tips on her blog, and who couldn't use a little more of both!