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Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
6 serving-sized pieces beef short ribs (about 3 pounds) 2 tbsp packed brown sugar; 3 clove garlic, minced; 1 tsp dried thyme leaves, crushed; 1 / 4 cup all-purpose flour; 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup; 1 bottle (12 fluid ounces) dark ale or beer; hot mashed potatoes or egg noodles
Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...
Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs.
Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs. Remove from heat and place entire Dutch oven with lid in a 350 F oven and bake for 3 hours. Check at least once per hour and rotate the ribs.
Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing