To Die For Crock Pot Roast

1 beef roast, any kind*
1 (1 1/4 ounce) package brown gravy mix, dry
1/2 (1 1/4 ounce) package dried Italian salad dressing mix
1/2 (1 1/4 ounce) package ranch dressing mix, dry
1/2-1 cup water
my favorite optional add-ins:
pearl onions
small potatoes, quartered

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast. (add your veggies)
4. Cook on low for 7-9 hours.

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*the more fat the better!

Beef with Bow-Tie Pasta

1 1/2 lb boneless beef sirloin steak
3 cups 2-inch pieces asparagus (1 lb)
2 medium onions, sliced
1 1/2 cups beef broth
4 cups cooked farfalle (bow-tie) pasta
1 cup tomato puree
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves
3 tablespoons chopped sun-dried tomatoes,(not oil-packed)*
1/4 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese


1. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef about 1 hour.)
2. Spray 12-inch skillet with cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid has evaporated; remove mixture from skillet.
3. Add beef to skillet. Cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.
4. Return asparagus mixture to skillet. Stir in remaining broth and remaining ingredients except cheese. Cook about 2 minutes, stirring frequently, until mixture is hot. Sprinkle with cheese.

*I used oil-packed sun-dried tomatos and it didn't make a difference.

Nutrition Info for one serving: (makes six servings)
Fat grams: 5
Calories: 305
Carb grams: 37
Carb exchanges: 2

Recipe by: Betty Crocker

Bacon- and Herb-Crusted Beef Tenderloin

1 beef tenderloin roast (2 lb)
Salt and pepper, if desired
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
1 clove garlic, crushed
2 teaspoons vegetable oil
6 slices bacon


1. Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
2. Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
3. Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.

Nutrition Info per serving:
Calories-290
Fat-15g
Carbs-1g
Carb choices-0

Recipe by: Betty Crocker