Stroganoff Roast

Ingredients:
1- 3 or 3 and half pound chuck roast, defrosted
Flour
Salt, Fresh Ground Pepper
Garlic Powder
Olive Oil
Pam spray
1 Package Lipton Onion Soup Mix
1 can Cream of Mushroom Soup
Splash of Kitchen Bouquet
1 Package Cooked, Drained Egg Noodles (cook noodles during last few minutes of roast)

Directions:
Heat some extra virgin olive oil in a pan. While it's heating, coat the chuck roast in the flour, covering all sides. Generously sprinkle with salt, garlic powder, and fresh pepper. Once pan and oil are heated, sear the roast on all sides.

Spray the inside of the crockpot with some Pam, then add the seared roast. Sprinkle the entire package of (dry) Lipton Onion Soup Mix over the roast.

In the drippings from the roast still in the pan, add the can of mushroom soup and stir until all the fond is off the bottom of the pan. Pour over the top of the roast.

Cook on LOW for 8 - 10 hours. Remove roast from slow cooker (be careful, it's going to fall apart) and pour the gravy into a pan. Heat over medium high heat and use whatever thickener you normally use to make gravy (I make mine with cold water/corn starch). Stir in a splash of Kitchen Bouquet.

Pour noodles into a serving platter, then the roast rests on that, then pour the gravy over all. You can dress it up with a little fresh parsley, if desired.

Serve with warm bread and vegetable if desired. You can also add an additional can of mushrooms to the mushroom soup if your family really likes mushrooms.

Beef And Broccoli With Garlic Sauce Recipe

1/2 pound beef boneless sirloin or round steak
1/4 teaspoon salt
Dash white pepper
1 pound broccoli -- cut into flowerets and 1-1/2-inch pieces (4 cups)
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon sesame oil
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoon vegetable oil
1 tablespoon finely chopped garlic (6 cloves)
1 teaspoon finely chopped ginger root
2 tablespoons brown bean paste
1 (8 ounce) can sliced bamboo shoots -- drained
2 cups hot cooked rice

Trim fat from beef. Cut beef lengthwise into 2inch strips. Cut strips crosswise into 1/8inch slices. Toss beef with salt and white pepper. Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy sauce; stir in sesame oil and broth. Spray nonstick wok or 12inch skillet with nonstick cooking spray; heat over medium high heat until cooking spray starts to bubble. Add beef; stir fry about 2 minutes or until brown. Remove beef from wok. Cool wok slightly. Wipe clean and respray. Add oil and rotate wok to coat sides. Heat over medium high heat. Add garlic, ginger root and bean paste; stir fry 30 seconds. Add bamboo shoots; stir fry 20 seconds. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened. Serve over rice.