Preparation:

Take the beef, water, onion, garlic, bay leaf, vinegar, pickling spice, and coriander seeds and add to the crock pot. Then cover it and let it cook on a low heat setting until the beef has become tender and nice and the meat thermometer is 160 degrees or more. This will take you about eight to ten hours.

Then remove it all and place on a platter, let it cool down a bit. Then shred the beef and throw away the fat. You may use this beef to create several dishes like beef and corn burritos, beef stir fry, and much more!

Ingredients

• Non stick cooking spray
• Two pounds of top round roast beef (trim the fat)
• Six onions (quartered)
• Six cloves of garlic (pressed)
• Eight ounces of mushrooms, quartered
• Twelve ounces of nonalcoholic beer
• One bay leaf
• ½ cup of cold water
• ¼ tsp. of ground nutmeg
• A pinch of ground cinnamon
• Two tsp. of browning and seasoning sauce
• ¼ cup of flour
• Sixteen ounces of wide noodles

Preparation:

This will make about eight servings

First, coat a pan with the spray and let it heat on medium. Then add in the beef and cook it until it has browned, making sure to stir sometimes, this will take you about eight minutes. Then remove the beef and add to the crock pot along with the mushrooms, garlic, onions, bay leaf, and the beer. Cover this all and let it cook at a low for about eight to ten hours or until the beef is nice and tender and the meat thermometer is about 160 degrees.

Then remove the beef and take it a platter, but reserve the beer mixture. Make sure to keep the beef warm. Then throw away the bay leaf. Then pour the beer mixture into a pan.

In a measuring cup, take and combine the turmeric, cinnamon, water, flour, and browning sauce. Then pour this into the beer mixture in the pan and heat this on medium until it thickens.

In the meantime, cook all of the noodles as the directions say, and drain.

Then slice the beef and serve with the noodles and the beer mixture.

This recipe has about 433 calories per serving and about 7.1 grams of fat.

Ingredients:

• Olive oil cooking spray
• 2 ½ pounds eye of round beef roast (trim the fat)
• Two onions (cut into thin wedges)
• Four ounces of mushrooms (sliced)
• One can of fat free beef broth
• ¼ cup of dry red wine
• Four cloves of minced garlic
• ¼ cup of dry red wine
• 2 ½ tbsp. instant flour
• One tsp. of browning and seasoning sauce

Preparation:

This dish will make about eight servings

First, coat a pan with the nonstick olive oil spray, and then heat it on medium. Then add in the beef and let it cook until it browns, making sure to turn the beef. This will take you about five to ten minutes. Then remove it and add it to the crock pot

In the same pan, take and sauté the onions and the mushrooms, making sure to stir it. Do this until it has browned slightly (this will take you about four minutes) Then add it to the crock pot along with the broth, wine, and the garlic. Then cover this all and let it cook on low until the beef has become nice and tender (this will probably take you about eight to ten hours, and the meat thermometer will be about 160 degrees)

Then take the beef out and add to a platter, but reserve the broth and the vegetables, make sure to keep the beef warm. Then pour the broth and the vegetables in a saucepan.

In a measuring cup, mix the water, seasoning sauce, and flour. Then mix this into the broth and vegetable mixture. Then cook it all over medium heat until it has thickened, make sure to stir it. Then slice the beef and serve it with the broth mixture as a topping.

This recipe is about 229 calories and has 5.5 grams of fat per serving.