Homemade Beef Broth

3 celery stalks chopped
3 carrots chopped
1 medium onion chopped
3 garlic cloves minced
beef soup bones


Add beef bones on top of veggies, sprinkle bones with 2 tbsp. apple cider vinegar and a little bit of salt. Fill water til just covered and add 2 bay leaves. Leave on low 8-10 hours in slow cooker. Strain broth and discard solids.

Eye of Round Roast

The eye of round roast was a bit harder for me to come up with a recipe. I'm not a fan or crock pot vegetables, or a typical "Sunday Roast" type of recipe. After doing research on the internet for recipes - including best way to cook the meat - I ended up using bits and pieces of multiple ones. While this meat was not my favorite so far, it was still pretty tasty. I also got to use my homemade beef broth (see other post)

4 lb. Eye of Round Roast
1/4 c. flour
1 teaspoon black pepper
1 teaspoon olive oil
1 medium sliced onion
3 stalks chopped celery
1 can of cream of mushroom soup
10 oz. beef broth
3 cloves minced garlic
3 - 4 dashes Worcestershire sauce
1 tsp cayenne pepper
1 bay leaf
1 tsp onion powder


In a small bowl combine the flour and black pepper. In another bowl, mix together can of mushroom soup, beef broth, and minced garlic. Coat the roast with the flour/pepper mix and lightly brown on all sides in hot oil in a pan. Layer the bottom of a crock pot with sliced onion and celery. Transfer the browned meat into the crock pot and dash a few drops of Worcestershire sauce on the meat. Cover meat with soup/broth mixture. Add cayenne pepper, onion powder and bay leaf. Cook on low for 8-10 hours.

The leftover juice we made into a gravy by tranfering into a pan cooking with water/cornstarch mixture and served over the meat.

Spicy Curry Beef Stew

Ingredients

2 tablespoons olive oil
2 pounds beef stew meat
salt and pepper to taste
2 fresh jalapeno peppers, diced
2 tablespoons curry powder
2 teaspoons ground ginger
3 cloves minced garlic
2 (14.5 ounce) cans diced tomatoes with juice
1 onion, sliced and quartered
2 cups beef broth
1 bay leaf


Directions

1. Heat the 2 tbsp. olive oil in a skillet over medium heat, and brown the beef stew meat on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir 3 cloves minced garlic and 2 chopped jalapenos in the skillet for 2 minutes, until tender.

2. Place 1 chopped onion in the bottom of a slow cooker, and layer with the browned beef. Mix in the skillet mixture, 2 cans (14.5 oz.) diced tomatoes with juice, and 2 c. beef broth. Add 2 tbsp. curry powder, 2 tsp ground ginger and 1 bay leaf.

3. Cover, and cook 6 to 8 hours on Low.

4. Serve over cooked egg noodles or rice