Shredded BBQ Beef Sandwiches

2 cups chopped celery
1 cup chopped onion
1 cup catsup
1 cup BBQ sauce (ANY)
1 cup water
2 TB vinegar
2 TB Worcestershire sauce
2 TB brown sugar
1 tsp chili powder
1 tsp salt
½ tsp pepper
½ tsp garlic powder
3 to 4 lb boneless chuck roast

Add all ingredients into crockpot, add roast. Cook on high for 6 to 7 hours. Remove roast, let cool. When cool, shred beef and return to the sauce and mix and heat though. Serve on your favorite rolls.

Rio Salsa Soup*

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1 lb lean ground beef
6 cups water
1 pkg taco seasoning mix
4 tsp beef bouillon
2/3 cup white rice
2 cups frozen corn
1 ½ cups salsa
Tortilla chips
Shredded cheddar cheese
Sour cream (optional)

In a large pot brown beef until done and drain. Stir in water, taco seasoning, and beef bouillon and bring to a boil. Stir in rice and simmer for 20 minutes. Add the corn and salsa and simmer another 10 minutes. Serve over the top of crushed tortilla chips and top with cheese and a dollop of sour cream.

*This recipe only calls for ¼ cup of rice, but I make it with 2/3 of a cup because I like it a little bit thicker.

**Recipe given to me by my sister-in-law....

Beef Tips and Gravy with Noodles

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Okay so I cheat on this recipe….(But it would be really easy to buy a pound of stew meat and brown it and cook it for a few hours in au jus sauce.)

2 Pkgs of Schwan’s Beef tips and gravy, cook according to package*
1 pkg no egg noodles, cook according to package, drain
Put beef tips over noodles and serve.

*there are a lot of additions you can add to this to change it: sautéed mushrooms and onions, dijon mustard and right before serving add sour cream and you have a great stroganoff; use homemade mash potatoes instead of noodles; add cut up carrots, onions and potatoes and it is a great stew; let your imagination run wild…we have added Vermont curry paste to the stew and served over rice that is delicious too.