Type what you have

Ingredients

• ✓ beef broth
• smoked brisket
• bbq sauce
• hamburger bun
• aluminum foil

Instructions

1. 1 Preheat the grill to medium.
2. 2 Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
3. 3 Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
4. 4 Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
5. 5 Serve the BBQ burnt ends on hamburger buns.

By Reynolds KitchensR

Ingredients

• ✓ beef broth
• beef brisket
• onion
• french onion soup
• beer

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a large roasting pan over medium-high heat. Sear brisket, fat-side down first, in the hot pan until browned, about 3 minutes per side. Remove brisket from the pan and set aside.
3. 3 Place onion slices into the bottom of the same roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over onions. Lay brisket on top; pour remaining beef broth, French onion soup, and beer over brisket. Cover the roasting pan with a lid.
4. 4 Bake in the preheated oven for 3 hours. Let brisket stand at room temperature for 30 minutes.
5. 5 Remove brisket from the roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate brisket and pan juices, 8 hours to overnight.
6. 6 The next day, preheat the oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish.
7. 7 Unwrap brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into pan juices.
8. 8 Bake in the preheated oven until pan juices are thickened and meat is hot, about 45 minutes.

By Marlene

Ingredients

• ✓ beef broth
• long-grain rice
• condensed french onion soup
• mushroom
• butter

Instructions

1. 1 Gather the ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rice, condensed soup, beef broth, mushrooms, and butter in an 8-inch square casserole dish.
3. 3 Cover and bake in the preheated oven for 60 minutes.

By Karen

Ingredients

• ✓ beef broth
• pork butt roast
• salt
• pepper
• coffee

Instructions

1. 1 Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over meat.
2. 2 Turn the slow cooker to Low, and cover it. Cook for 6 to 8 hours, or until the roast is fork-tender.
3. 3 Carefully remove the roast to a cutting board. Pull meat off the bone with a fork. You may also chop it with a cleaver afterward if you like it really finely cut.

By SgtRock

Ingredients

• ✓ beef broth
• beef chuck roast
• butter
• pepperoncini pepper
• pepperoncini juice
• ranch dressing mix
• onion soup mix

Instructions

1. 1 Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Place beef in the pot and sprinkle with ranch dressing mix and onion soup mix. Place butter on top. Add pepperoncinis and juice.
2. 2 Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 110 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By CRC

Ingredients

• ✓ beef broth
• rump roast
• beer
• condensed french onion soup
• french roll
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Trim excess fat from rump roast and place in a slow cooker.
3. 3 Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Split French bread rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
6. 6 Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
7. 7 Pile sliced beef onto heated rolls. Serve with sauce for dipping. Enjoy!

By lonwolf32

Ingredients

• ✓ beef broth
• black-eyed pea
• onion soup mix
• smoked sausage
• long grain white rice
• green chili
• black pepper

Instructions

1. 1 In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight.
2. 2 Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 hour and 30 minutes, or until the beans are tender. Add water as necessary to keep the ingredients covered with liquid.

By Karin Christian

Ingredients

• ✓ beef broth
• venison roast
• garlic
• grill seasoning
• chili powder
• butter
• flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season venison with garlic, grill seasoning, and chili powder. Place into a casserole dish and pour in beef broth. Cover the dish with a lid.
3. 3 Bake in the preheated oven until the venison is tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 When the venison is almost finished, melt butter in a saucepan over medium heat until bubbling. Whisk in flour and cook, whisking constantly, until bubbling slows and flour turns a golden yellow, about 10 minutes.
5. 5 Whisk 1 1/2 cups broth from the venison roast into flour roux; simmer for 15 minutes, whisking frequently. Add venison to the gravy and serve.

By Ron

Ingredients

• ✓ beef broth
• ground beef
• butter
• all-purpose flour
• evaporated milk
• salt
• pepper

Instructions

1. 1 Brown ground beef in a medium skillet over medium-high heat until no longer pink. Drain excess fat; set beef aside.
2. 2 Melt butter in a medium saucepan over medium heat. Slowly add flour, stirring constantly, to form a brown roux.
3. 3 Stir in beef broth and milk until well combined. Add ground beef; season with salt and black pepper.

By flossi

Ingredients

• ✓ beef broth
• cornstarch
• olive oil
• pork chop
• salt
• black pepper
• onion
• garlic

Instructions

1. 1 Stir together broth and cornstarch in a small bowl until smooth. Set aside.
2. 2 Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Season pork chops with salt and pepper. Cook pork chops in hot oil until well browned on both sides, about 5 minutes. Remove pork chops to a plate and set aside.
3. 3 Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion in hot oil, stirring occasionally, until tender-crisp, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir broth mixture into the skillet. Bring to a boil, stirring until thickened.
4. 4 Return pork chops to the skillet and reduce heat to low. Cover and cook until pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 145 degrees F (63 degrees C).

By Campbell's Kitchen

Ingredients

• ✓ beef broth
• cream of celery soup
• beef stew seasoning mix
• beef chuck roast
• yellow onion
• baby bella mushroom
• red potato
• baby carrot

Instructions

1. 1 Combine soup and stew seasoning in a small bowl until a creamy paste forms.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add chuck roast; cook until juices start to render and outside is browned, about 5 minutes per side. Add soup paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close and lock the lid. Return cooker to high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Strain remaining liquid through a sieve into a separate bowl. Whisk liquid until well combined and emulsified, about 1 minute.
5. 5 Serve shredded roast on top of vegetables; pour gravy over top.

By Heather Dunn

Ingredients

• ✓ beef broth
• all-purpose flour
• black pepper
• seasoned salt
• garlic powder
• beef cube steak
• olive oil

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl. Coat cube steaks thoroughly with flour mixture, patting flour onto steaks to get a good coating.
3. 3 Retain 3 tablespoons of seasoned flour.
4. 4 Heat olive oil in a skillet over medium heat. Pan-fry cube steaks until golden brown on both sides, about 5 minutes per side. Place steaks into a 9x12-inch baking dish.
5. 5 Whisk retained seasoned flour into beef broth until smooth.
6. 6 Pour broth over steaks. Cover the dish with aluminum foil.
7. 7 Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

By hmclaurin

Ingredients

• ✓ beef broth
• cooking spray
• brown rice
• carrot
• milk
• mushroom
• cream of chicken soup
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spray a 2-quart casserole dish with cooking spray.
3. 3 Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
4. 4 Pour mixture into prepared casserole dish.
5. 5 Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.

By CATHYRAE

Ingredients

• ✓ beef broth
• country-style rib
• garlic powder
• salt
• black pepper
• red onion
• barbecue sauce

Instructions

1. 1 Season ribs with garlic powder, salt, and pepper.
2. 2 Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs.
3. 3 Combine barbeque sauce and broth together in a bowl; pour over ribs in the pressure cooker.
4. 4 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink; cool the pot with cold water for about 30 seconds to release pressure quickly.

By Ryan

Ingredients

• ✓ beef broth
• ground beef
• cabbage
• tomato sauce
• onion
• white rice
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) and gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Combine cabbage, tomato sauce, onion, rice, and salt in a large mixing bowl. Stir in cooked ground beef. Pour mixture into a 9x13-inch baking dish, then pour beef broth over top.
4. 4 Cover and bake in the preheated oven for 1 hour.
5. 5 Stir, re-cover, and bake until cabbage is tender and rice is done, 20 to 30 minutes more.
6. 6 Serve hot and enjoy!

By BUCHKO

Ingredients

• ✓ beef broth
• liver
• bread crumb
• egg
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt, and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.

By Jeanie Bean

Ingredients

• ✓ beef broth
• water
• cranberry sauce
• beef chuck roast
• salt
• black pepper
• all-purpose flour
• vegetable oil
• sweet onion

Instructions

1. 1 Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
2. 2 Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
3. 3 Cook until the roast easily pulls apart with a fork, about 4 hours.

By crazymama76

Ingredients

• ✓ beef broth
• beef chuck roast
• french onion soup
• water
• soy sauce
• worcestershire sauce
• bay leaf
• garlic
• rosemary

Instructions

1. 1 Combine chuck roast, beef broth, onion soup, water, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker; cover slow cooker.
2. 2 Cook on Low for 8 to 10 hours. Transfer beef to a cutting board; thinly slice.

By BONBUDGE

Ingredients

• ✓ beef broth
• sirloin steak
• salt
• black pepper
• barbecue sauce
• hot pepper sauce
• butter
• vegetable oil

Instructions

1. 1 Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4 inch. Discard the plastic and generously season steaks with salt and pepper.
2. 2 Make the barbecue butter sauce: Combine beef broth, barbecue sauce, hot sauce, and another pinch of pepper in a bowl. Add cold butter but do not stir.
3. 3 Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place steaks into the pan and sear for 45 to 60 seconds on each side. Remove from the skillet and set aside to rest.
4. 4 Pour barbecue butter sauce into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
5. 5 Spoon barbecue butter sauce over steaks to serve.

By John Mitzewich

Ingredients

• ✓ beef broth
• ground beef
• onion
• worcestershire sauce
• salt
• black pepper
• butter
• hamburger bun

Instructions

1. 1 Crumble ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then reduce the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes.
2. 2 Remove from the heat. Cover and let rest for 15 minutes before serving on buns.

By ROBINROCKINGBIRD

Ingredients

• ✓ beef broth
• pork chop
• yukon gold potato
• onion
• carrot
• onion soup mix
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture.
3. 3 Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By lisascooking

Ingredients

• ✓ beef broth
• ground beef
• black bean
• tomato
• green chile
• chili powder
• cheddar cheese
• cilantro
• green onion

Instructions

1. 1 Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. 2 Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.

By Beef It's What's for Dinner

Ingredients

• ✓ beef broth
• olive oil
• garlic
• white rice
• tomato
• spinach
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a stockpot over medium-high heat; saute garlic until browned on all sides, 3 to 4 minutes. Transfer garlic to a work surface, reserving oil in the stockpot. Slice garlic.
2. 2 Mix rice in the reserved oil until evenly coated; add tomatoes and cook, stirring frequently, until toasted and fragrant, about 10 minutes. Stir beef broth and spinach into tomato mixture; cook and stir for 5 minutes.
3. 3 Stir garlic into spinach mixture, cover stockpot, and simmer soup until flavors combine, 15 to 20 minutes. Season soup with salt and pepper.

By NICOLLEBLUE

Ingredients

• ✓ beef broth
• vegetable oil
• london broil
• creole seasoning
• cream of mushroom soup
• red wine
• onion
• baby carrot
• potato

Instructions

1. 1 Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
2. 2 Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
3. 3 Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
4. 4 Cook on Low for 8 to 10 hours or cook on High for 6 hours.

By Johnny

Ingredients

• ✓ beef broth
• asparagus
• butter
• garlic powder
• mushroom
• cream cheese
• yogurt
• nutmeg
• black pepper

Instructions

1. 1 Cut asparagus into 1-inch pieces. Melt butter in a large skillet over medium-high heat. Add asparagus, broth, and garlic powder; cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
2. 2 Add mushrooms; cook until tender, 3 to 5 minutes. Reduce heat to low; add cream cheese, yogurt, nutmeg, and black pepper. Cook, stirring occasionally, until cream cheese melts, about 3 minutes.

By JoAnn Cambareri

Ingredients

• ✓ beef broth
• beef chuck roast
• kosher salt
• black pepper
• flour
• olive oil
• ranch salad dressing seasoning mix
• butter
• pepperoncini

Instructions

1. 1 Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
2. 2 In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
3. 3 Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
4. 4 When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.

By Allrecipes Member

Ingredients

• ✓ beef broth
• long-grain rice
• mushroom
• celery
• red bell pepper
• onion soup mix
• water
• vegetable oil
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine rice, mushrooms, celery, bell pepper, onion soup mix, beef broth, water, oil, and soy sauce.
3. 3 Bake, covered, in the preheated oven for 45 minutes, or until all liquid is absorbed and rice is cooked.

By Kelly Lynn

Ingredients

• ✓ beef broth
• olive oil
• beef stew meat
• seasoning salt
• black pepper
• onion
• green bell pepper
• mixed vegetable
• spicy vegetable juice cocktail

Instructions

1. 1 Heat olive oil in a large heavy skillet. Season stew meat with seasoning salt and pepper. Cook meat in oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in beef broth.
2. 2 Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in mixed vegetables and vegetable juice cocktail.

By CUTIE6

Ingredients

• ✓ beef broth
• potato
• onion
• celery
• chicken broth
• water
• kielbasa sausage
• cream of chicken soup
• black pepper

Instructions

1. 1 In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

By Christopher Shorts

Ingredients

• ✓ beef broth
• olive oil
• beef flank steak
• butter
• mushroom
• shallot
• garlic
• rosemary
• water

Instructions

1. 1 Heat 1 tablespoon oil in a 10-inch skillet over medium heat. Add beef; cook until well browned on both sides and reaches desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (63 degrees C) for medium-rare, about 10 minutes. Remove beef from the skillet.
2. 2 Heat 1 tablespoon butter and remaining 1 tablespoon oil in the same skillet. Add mushrooms; cook until tender, stirring occasionally, about 5 minutes. Add shallot, garlic, and rosemary; cook until just fragrant, about 30 seconds. Stir in concentrated broth, water, and remaining 1 tablespoon butter until butter melts. Remove from heat.
3. 3 Cut beef diagonally into thin slices against the grain. Serve mushroom sauce over beef.

By Campbell's Kitchen