Cobble Creek Kitchen

1 4-5 lb. Beef Brisket or your favorite type of pot roast, all or most of the fat removed
1 can Cream of Mushroom Soup
1 pkg. Dry Onion Soup mix
2 tsp. of granulate Beef Bouillon or 2 Beef Bouillon cubes
Freshly ground Black Pepper

1. Trim any visible fat from pot roast and place in bottom of slow cooker. Season with pepper.
2. In a small bowl, whisk together remaining ingredients. Heat soup mixture in the microwave for about 30 seconds just until warm and the bouillon starts to melt. Mix well and spoon on top of roast.
3. Cover and cook on low for 7-8 hours.
4. Remove pot roast from slow cooker and place in large mixing bowl . Using two forks, shred the roast apart. When shredded, add quite a bit of the cooking gravy and mix together. The mixture should be nice and moist.
5. Place a nice healthy portion of pot roast on top of good bread or rolls and eat.



Submitted by: Corinne Taylor

Categories: Beef , Corinne Taylor , Sandwiches

¾ cup dry bread crumbs
¾ cup mild
½ cup catsup
2 lbs. ground beef
2 beaten eggs
1/3 cup grated onion
1 ¼ teaspoon salt
1/8 teaspoon pepper
½ rounded teaspoon sage
2 Tablespoons flour

Soak bread crumbs in milk and catsup.  Add meat, eggs, onion, and seasoning.  Mix well.  Form in loaf pan and spread with piquant sauce.  Bake for 45 minutes @ 375˚

Submitted by: Peggy Stevens

Categories: Beef , Main Dishes , Peggy Stevens

1 pound ground beef
¼ cup chopped onion (I use 1 Tablespoon dried minced onions)
garlic salt
salt and pepper to taste
1 can cream of mushroom soup
½ cup milk
½  cup sour cream
8 ounces of wide noodles, cooked

Brown meat in large skillet; drain excess fat.  Add onion and garlic and continue to brown.  While stirring, add soup and milk; heat well.  Reduce heat to low and stir in sour cream.  Season to taste with salt and pepper.  Serve over hot noodles.

Takes about 25 minutes to make.


Submitted by: Kay Gledhill

Categories: Beef , Kay Gledhill , Main Dishes

1 pound of stew meat, browned
1/3 cup diced onion
2 cups sliced carrots
2 cups cubed potatoes
1 envelope Schilling stew seasoning

Cook in crock pot 6 – 8 hours on low

15 – 20 minutes prior to dinner, add:
1 cup frozen peas
1 teaspoon Worcestershire sauce
1 teaspoon Kitchen Bouquet


Thicken to taste with Pillsbury Gravy Maker

Submitted by: Joyce McNeil

Categories: Beef , Crockpot , Joyce McNeil , Soups

6 lbs beef brisket
2 onions sliced
3/4 cup brown sugar
1/2 cup vinegar
1 cup ketchup
1 cup water
1 tablespoon salt or to taste
pepper

Place brisket in a browning bag.  Place onions on meat.  Blend all other ingredients and pour over meat.
Follow directions for baking bag and bake in oven at 250 for 4 hours.

I also sometimes cook it in the crock pot all day or sometimes in a covered casserole. 
 
Submitted by: Diane Woolsey

Categories: Beef , Diane Woolsey , Main Dishes