French Dip Sandwiches in the Slow Cooker

4 ingredients (6 if you count the cheese and buns) + 1 slow cooker = 1 splendiferous dinner.  And, in case you wondered, splendiferous is in the online thesaurus.  It’s a more funtastic word than “good”, don’t you think?

I used cube steaks to make these sandwiches, but you can use round steak or another cut if you like.  Here’s what you’ll need: [Read more…]

Southwest Beef Rolls

Don’t you love how in focus that corn is? I am really missing my good camera. If I’d had it I could have focused on the Southwest Beef Roll instead of the corn. *sigh*

Most of the recipes that I share are very easy. This one is too, but it does take a bit more time to put together. It’s worth it though.

What you’ll need:

4 thin cube steaks (I used 6)
3/4 cup cornbread stuffing mix (I used a bit more than 1 cup of chicken stuffing mix. Cornbread is better though)
1 can stewed tomatoes (I was out, so I substituted diced tomatoes with a few pinches of sugar to tone down the acidity)
1 can diced green chilis
1 Tbs. chili powder

Moisten the stuffing mix with 3 Tbs. hot tap water (4 or so Tbs. if you are making more than 4 steaks). Spread 3 Tbs. stuffing mix over one side of the steaks. Roll up and fasten with a wooden toothpick.

Brown the beef rolls in a large skillet in a bit of oil over medium-high heat.

Add tomatoes, chilies, chili powder and 1/4 cup water. Bring to a boil. Lower the heat and cover the skillet, simmering for 20-30 minutes or until the beef rolls are tender.

I’m showing this off at Finding Joy in My KitchenIngredient Spotlight: Beef and Tomatoes