Type what you have

Ingredients

• ✓ beef broth
• beef brisket
• onion soup mix
• french roll

Instructions

1. 1 Place beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
2. 2 Cook on Low 7 to 9 hours.
3. 3 Transfer brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from the slow cooker into 5 individual bowls to serve with sandwiches for dipping.

By Allrecipes Member

Ingredients

• ✓ beef broth
• butter
• onion
• garlic
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir onions in melted butter until clear and browned, 10 to 15 minutes; transfer to a slow cooker. Add beef broth, garlic, salt, and black pepper to the slow cooker.
2. 2 Cook on High for 4 hours or on Low for 8 hours.

By Dtison

Ingredients

• ✓ beef broth
• pearl barley
• water
• mushroom
• water
• chuck roast
• water
• parsley
• dill
• salt
• pepper

Instructions

1. 1 Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
2. 2 Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
3. 3 Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

By Lobbylady

Ingredients

• ✓ beef broth
• cooking spray
• liquid smoke
• olive oil
• beef chuck roast
• barbecue seasoning
• worcestershire sauce
• barbecue sauce
• kaiser roll

Instructions

1. 1 Spray the inside of a 6-quart oval slow cooker crock with cooking spray.
2. 2 Mix beef broth and liquid smoke in a small bowl; pour into prepared crock.
3. 3 Drizzle olive oil over the beef chuck roast. Rub barbeque seasoning over the roast and lie gently into the liquid in the slow cooker. Drizzle Worcestershire sauce over the roast.
4. 4 Cook on Low until the meat pulls apart easily, 7 to 8 hours. Remove roast to a cutting board and shred into strands with a pair of forks.
5. 5 Drain liquid from the slow cooker crock, reserving 1/2 cup and discarding remainder. Stir reserved liquid with barbeque sauce in a bowl.
6. 6 Return shredded beef to the slow cooker. Drizzle barbeque sauce mixture over the meat and stir.
7. 7 Cook on High until the liquid is bubbling, about 30 minutes. Spoon beef onto split Kaiser rolls.

By Chriss Minnick

Ingredients

• ✓ beef broth
• water
• white rice
• ground beef
• green bell pepper
• onion
• tomato
• tomato soup
• mushroom

Instructions

1. 1 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat a large pot over medium-high heat. Add ground beef, bell peppers, and onion; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Add broth, crushed tomatoes, tomato soup, and mushroom pieces to the pot; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer soup, stirring occasionally, until vegetables are tender, 30 to 40 minutes.
4. 4 Stir cooked rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.

By bigwolverine

Ingredients

• ✓ beef broth
• vegetable oil
• rump roast
• onion
• garlic
• water
• tomato
• mixed vegetable
• celery
• mushroom
• oregano
• thyme
• basil
• parsley
• cayenne pepper
• rotelle pasta

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Trim fat from roast and cut into 1-inch cubes. Place meat into hot oil in the pot. Add onion and garlic; cook and stir until meat is browned and onion is tender, 5 to 7 minutes.
3. 3 Pour in water, broth, and tomatoes. Stir in mixed vegetables, celery, and mushrooms. Season with oregano, thyme, basil, parsley, and cayenne; bring to a boil. Reduce heat, cover, and simmer for 1 hour 15 minutes.
4. 4 Stir pasta into soup; cook until tender, about 10 minutes.

By Kathy S

Ingredients

• ✓ beef broth
• beef top sirloin roast
• salt
• pepper
• vegetable oil
• all-purpose flour
• balsamic vinegar
• kummelweck roll
• horseradish

Instructions

1. 1 Season beef with salt and black pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
3. 3 Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
4. 4 Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

By John Mitzewich

Ingredients

• ✓ beef broth
• turkey sausage
• onion
• garlic
• black bean
• butter bean
• tomato
• basil
• oregano
• parmesan cheese

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
3. 3 Sprinkle each serving with Parmesan cheese.

By Survivor2015

Ingredients

• ✓ beef broth
• tomato
• water
• lima bean
• corn kernel
• carrot
• onion
• old bay seasoning
• water
• blue crab claw
• blue crab crabmeat

Instructions

1. 1 Gather all ingredients.
2. 2 Place stewed tomatoes, 3 cups water, beef broth, lima beans, corn, sliced carrots, chopped onion, and Old Bay seasoning in a 4-quart pot. Bring to a simmer over medium heat; cover and cook for 5 minutes.
3. 3 Bring 1 gallon water to a boil in a large pot. Add crab claws and boil for 6 minutes; drain.
4. 4 Stir crabmeat and boiled crab claws into tomato and vegetable mixture. Cover and simmer for 10 to 15 minutes. Serve hot.

By Cindy Chaney

Ingredients

• ✓ beef broth
• chicken
• chicken broth
• tomato
• onion
• green chili
• vegetable oil
• cumin
• garlic
• chili powder
• corn tortilla

Instructions

1. 1 Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

By Melissa S

Ingredients

• ✓ beef broth
• black bean
• tomato
• butter
• onion
• garlic
• salt
• black pepper
• pumpkin purée
• sherry vinegar
• ham

Instructions

1. 1 Combine 2 cans black beans and diced tomatoes in the bowl of a food processor; pulse until smooth.
2. 2 Melt butter in a soup pot over medium heat. Add onion, garlic, salt, and black pepper; cook and stir until onion is translucent, about 5 minutes. Stir in puréed bean mixture, remaining 1 can black beans, beef broth, pumpkin purée, and vinegar until combined; simmer until thick enough to coat the back of a metal spoon, about 25 minutes. Stir in ham; cook until heated through, 3 to 4 minutes more.

By REEDYGAL

Ingredients

• ✓ beef broth
• water
• red potato
• onion
• red chile pepper
• garlic
• kale
• nutmeg
• cinnamon
• allspice
• salt
• black pepper
• bacon
• sage

Instructions

1. 1 Combine beef broth, water, potato, onion, chile pepper, and garlic in a Dutch oven or large saucepan; bring to a boil over medium-high heat. Stir in kale; season with nutmeg, cinnamon, allspice, salt, and black pepper. Reduce heat to medium; simmer until potato is tender, about 20 minutes, adding more water if needed.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until slightly browned but still tender, about 5 minutes. Drain on a paper towel-lined plate. Chop bacon.
3. 3 Stir bacon into soup; simmer no more than 3 minutes. Chill in the refrigerator for at least 2 hours. Top servings with sage.

By Dani LSF

Ingredients

• ✓ beef broth
• ground beef
• onion
• garlic
• cumin
• chili powder
• cream cheese
• tomato
• green chile
• heavy cream
• salt

Instructions

1. 1 Stir ground beef, onion, and garlic together in a large pot on medium heat until beef is brown and crumbly, and onion is translucent, 5 to 7 minutes. Drain; discard grease.
2. 2 Stir in cumin and chili powder; cook for 2 to 3 minutes more. Add cream cheese to the pot; stir until melted, and no chunks remain. Stir in beef broth, diced tomatoes and juices, green chiles, cream, and salt.
3. 3 Reduce heat to medium and cook until heated through, about 30 minutes; do not boil or mixture may curdle.

By SandyR

Ingredients

• ✓ beef broth
• vegetable oil
• beef chuck
• butter
• onion
• salt
• black pepper
• cayenne pepper
• all-purpose flour
• french fry
• cheese curd
• chive

Instructions

1. 1 Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted.
2. 2 Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet.
4. 4 Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes.
5. 5 Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.

By John Mitzewich

Ingredients

• ✓ beef broth
• ground beef
• ketchup
• onion
• brown sugar
• brown mustard
• worcestershire sauce
• liquid smoke
• garlic
• salt
• black pepper
• bun

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix ketchup, dried onion, brown sugar, mustard, Worcestershire sauce, liquid smoke, and garlic into beef, stirring until brown sugar has dissolved.
2. 2 Stir in broth and bring to a boil. Reduce the heat to low and simmer until thick, about 30 minutes. Season with salt and black pepper. Serve on buns.

By Alissa

Ingredients

• ✓ beef broth
• carrot
• celery
• parsley
• celery seed
• bay leaf
• ground beef
• onion
• garlic
• tomato
• potato
• corn
• green bean
• pea

Instructions

1. 1 Stir beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until vegetables are tender, about 2 hours.
2. 2 Place ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until onion is translucent and beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
3. 3 Stir potatoes, corn, green beans, and peas into soup in slow cooker, and add beef mixture. Stir everything together, cover, and set slow cooker on High. Cook for 4 hours.

By Amanda Combs

Ingredients

• ✓ beef broth
• water
• white rice
• smoked sausage
• onion
• green bell pepper
• celery
• tomato
• pineapple
• brown sugar
• garlic powder
• black pepper
• cornstarch

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Place sausages and remaining 1/2 cup water in a large skillet over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages.
3. 3 Return sausages to the skillet. Add onion, bell pepper, and celery; cook over medium heat until vegetables start to soften, about 5 minutes.
4. 4 Stir tomatoes, beef broth, pineapple cubes, brown sugar, garlic powder, and black pepper into sausage mixture; cook and stir until sugar has dissolved and mixture comes to a simmer.
5. 5 Whisk reserved pineapple juice and cornstarch together in a small bowl until smooth; stir into sausage mixture. Cook until sauce thickens, about 2 minutes; serve over rice.

By Ralph

Ingredients

• ✓ beef broth
• ground beef
• onion
• tomato
• water
• carrot
• celery
• parsley
• bay leaf
• salt
• chili powder
• thyme
• elbow macaroni

Instructions

1. 1 Heat a large soup pot over medium-high heat. Add ground beef and onion; cook and stir until beef browned and crumbly and onion translucent, 5 to 7 minutes. Drain and discard grease.
2. 2 Add diced tomatoes, beef broth, water, carrots, celery, parsley, bay leaf, salt, chili powder, and thyme; bring to a simmer and cook for 3 to 4 hours.
3. 3 Add macaroni; cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.

By kenlynkaye

Ingredients

• ✓ beef broth
• butter
• onion
• garlic
• thyme
• salt
• black pepper
• red wine
• sherry
• all-purpose flour
• baguette
• olive oil
• swiss cheese
• provolone cheese

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Cook and stir onions, garlic, thyme, salt, and pepper in hot butter until onions are soft and brown, about 30 minutes.
2. 2 Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
5. 5 While soup is simmering, arrange baguette slices on a baking sheet and drizzle with olive oil. Bake baguette slices in the preheated oven until golden brown, 12 to 14 minutes, flipping slices halfway through baking. Set aside.
6. 6 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler.
7. 7 Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 toasted baguette slices over each soup serving, then top each with a Swiss cheese and provolone slice. Carefully place filled crocks onto a sturdy baking sheet.
8. 8 Cook soup under the preheated broiler until cheese is browned and bubbly, 3 to 4 minutes.

By Jenny

Ingredients

• ✓ beef broth
• butter
• onion
• garlic
• potato
• all-purpose flour
• green chile pepper
• milk
• cumin
• oregano
• salt
• monterey jack cheese
• cheddar cheese
• black pepper

Instructions

1. 1 Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
2. 2 Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes; do not allow to boil.
3. 3 Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.

By Franny

Ingredients

• ✓ beef broth
• ground beef
• beef stock
• tomato
• spaghetti sauce
• red kidney bean
• white kidney bean
• celery
• carrot
• onion
• parsley
• oregano
• black pepper
• salt
• hot pepper sauce
• ditalini pasta

Instructions

1. 1 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. Transfer beef to a slow cooker.
2. 2 Add stock, broth, tomatoes, spaghetti sauce, red and white kidney beans, celery, carrot, onion, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
3. 3 Cook on Low for 7 to 8 hours or High for 4 to 6 hours, adding pasta during the last 15 minutes.

By Stephen Williams

Ingredients

• ✓ beef broth
• onion
• ginger root
• lemongrass
• cinnamon stick
• black peppercorn
• bean sprout
• basil
• mint
• cilantro leaf
• jalapeno pepper
• lime
• rice noodle
• sirloin tip
• fish sauce
• hoisin sauce
• hot pepper sauce

Instructions

1. 1 Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.
2. 2 When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.
3. 3 Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.
4. 4 Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.

By Maryellen

Ingredients

• ✓ beef broth
• worcestershire sauce
• hot pepper sauce
• cumin
• black pepper
• salt
• parsley
• basil
• balsamic vinegar
• lemon juice
• olive oil
• garlic
• onion
• cucumber
• celery
• green bell pepper
• tomato juice
• tomato

Instructions

1. 1 In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

By Allrecipes Member

Ingredients

• ✓ beef broth
• butter
• egg
• black pepper
• oregano
• olive oil
• feta cheese
• mint
• parsley
• lemon zest
• egg
• potato
• lemon
• lamb
• garlic
• white rice
• phyllo dough

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Lightly brush a 9x13 inch pan with melted butter. Place 1 phyllo sheet in pan and lightly brush with butter. Continue adding phyllo sheets for a total of 12, brushing each one lightly with butter (you don't need to completely cover each phyllo sheet with butter).
3. 3 Spread cooked rice over phyllo, then sprinkle with minced garlic. Add lamb in an even layer, and sprinkle with lemon juice. Place 1 cup diced potatoes over lamb.
4. 4 Arrange quarters of eggs, then sprinkle with parsley, mint and lemon zest. Add crumbled feta cheese.
5. 5 Pour on olive oil and beef broth. Sprinkle with oregano and pepper. Finally, add beaten egg.
6. 6 Top with remaining 12 phyllo sheets brushed lightly with melted butter.
7. 7 Bake for 40 to 50 minutes at 325 degrees F (165 degrees C). during the last 10 minutes, raise the temperature to 350 degrees F (175 degrees C). Remove from the oven and cool on a rack for 15 minutes. Cut into diamonds or squares and serve warm.

By Christine L

Ingredients

• ✓ beef broth
• rosemary
• bay leaf
• oregano
• clove
• allspice
• cinnamon
• sugar
• white wine
• red wine vinegar
• tomato paste
• kosher salt
• garlic
• onion
• shallot
• olive oil
• salt
• black pepper
• beef chuck roast

Instructions

1. 1 Gather all ingredients.
2. 2 Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
3. 3 Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
4. 4 Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
5. 5 Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
6. 6 Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.
7. 7 Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
8. 8 Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
9. 9 Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.
10. 10 The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
11. 11 Taste and adjust seasonings before serving.
12. 12 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ beef broth
• salt
• carrot
• potato
• water
• plum tomato
• brown sugar
• black pepper
• clove
• cinnamon
• cumin
• bay leaf
• black peppercorn
• oregano
• rosemary
• tomato paste
• red wine vinegar
• red wine
• garlic
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

Ingredients

• ✓ beef broth
• pork rib
• barbecue sauce

Instructions

1. 1 Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. 3 Bake in the preheated oven for 30 minutes, or until heated through.

By KMB233

Ingredients

• ✓ beef broth
• rump roast
• cream of mushroom soup

Instructions

1. 1 Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on LOW for about 8 hours.

By Dawn

Ingredients

• ✓ beef broth
• onion
• mushroom
• burgundy wine

Instructions

1. 1 In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

By Bev Huelsman

Ingredients

• ✓ beef broth
• pork rib
• carrot
• barbecue sauce
• mesquite sauce

Instructions

1. 1 Pour beef broth into slow cooker and add pork ribs. Cook on High until meat shreds easily, about 4 hours. Remove meat and shred with two forks.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Transfer shredded pork to a Dutch oven or skillet and stir in carrots, barbecue sauce, and mesquite sauce.
3. 3 Bake in preheated oven until heated through, about 30 minutes.

By MakeItHealthy