<p>Today's Saving Second Base post is Maxine who shares the memory of her Granny through a favorite recipe: Beef N Spice.</p>
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Ingredients
- 3 1/2 pounds Beef Roast
- 16 ounces Whole Tomatoes, Canned
- 1 tablespoon Red Wine Vinegar
- 1/4 cups Water
- 2 teaspoons Bouillon, Beef, Granules
- 3 1/2 teaspoons mince Garlic, Cloves
- 1/2 teaspoons Pickling Spice
- 1 teaspoon Salt
- 1/4 teaspoons Black Pepper
- 2 whole Bay Leaf
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Trim fat from meat and cut beef to fit in slow cooker.
- Place all ingredients into slow cooker.
- Cover and cook on low for 8-10 hours. Remove bay leaf before serving.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients between indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Place ingredients in slow cooker.
- Cover and cook on low for 8-10 hours. Remove bay leaf before serving.