Crock Pot Broccoli and Beef from Lisa

1lb Thin Beef (Rib eye)
¼ Cup Soy Sauce
2 Tablespoons White Wine
2 Tablespoons Apple Cider Vinegar
1 Tablespoons Brown Sugar
2 teaspoons Sesame Oil
2 Cloves Garlic, chopped and smashed ½ teaspoons Red Pepper Flakes, crushed
1 Bag Broccoli Florets, thawed

Mix all ingredients besides Broccoli in large ziplock bag.

Freezer Instructions:  Double bag with freezer bag to avoid freezer burn.
Cooking Instructions:  Thaw.  Place all ingredients besides Broccoli in crockpot.  Cook on low for 4-6 hours.  An hour before serving add Broccoli and turn to high for an additional hour.  Serve with rice.

Spicy French Dip from Susanne

1 Boneless Beef Sirloin Tip Roast, 3lbs, cut in half
½ Cup Water
1 Can (4oz) Diced Jalapeno Peppers, drained
1 Envelope Italian Dressing Mix
12 Crusty Rolls
Mix Water, Jalapeno Peppers and Dressing Mix. Place in freezer bag. Place Meat in separate freezer bag.
Freezer Instructions: Place both bags in one large freezer bag to avoid freezer burn.
Cooking Instructions: Thaw. Place Roast in slow cooker. Pour Dressing mixture over roast. Cook on low for 8-10 hours.

Beef Stroganoff from Katie

½ Onion, chopped

1lb Beef Stew Meat, cubed

1 Cup Water

2 Tablespoons Soy Sauce

2 Tablespoons Worcestershire Sauce

½ teaspoon Garlic Powder

½ teaspoon Ground Black Pepper

½ (.75oz) packet Dry Brown Gravy Mix

Small Can Mushrooms, optional Noodles


Combine all ingredients in ziplock bag.


Freezer Instructions: Double bag with a freezer bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in crock pot on high for 4-5 hours OR low for 5-6 hours. Serve over cooked noodles.