Park City Oven Stew

Another one from my ward cookbook. This one is from JaNae Munden.

2 lb cubed beef
8 medium potatoes, quartered
2 bay leaves
1 can cream of mushroom soup
8 oz tomato sauce
8 large carrots, chunked
1 pkg dry beefy onion soup
1 can cream of celery soup

In a large casserole dish or in slow cooker, layer 1/2 the beef and veggies, then layer rest of beef and veggies. Sprinkle with dry soup mix. Add bay leaves. Top with canned soups and sauce. Cover. Bake at 250 degrees for to 8 hours or cook on slow cooker on medium for 6 to 8 hours.

French Dip

• 1 (4 pound) boneless beef roast
• 1/2 cup soy sauce
• 1 beef bouillon cube
• 1 bay leaf
• 3 whole black peppercorns
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder

DIRECTIONS

1. Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.