Greatest Beef Chimichangas

by: Polly Bishop

4lbs. Beef

2Tbs. worcestershire sauce

3Tbs. beef soup base

1lg. onion, diced (I use 1/4C. dried onion)

Salt & Pepper to taste (you may not need this)

1Tbs. garlic powder

2-16oz. bottles green chili sauce

1 C. green onions

3 C. cheese

Large Flour Tortillas

Directions: In cooker or pressure cooker, add beef, worcestershire sauce, soup base, onion, salt and pepper, garlic powder, and 1 bottle green chili salsa. Cook at 15 lbs. of pressure, one hour.

Shred beef. Add to beef, green onions, cheese and 1 bottle green chili salsa. Mix together really well. If you need more sauce, add sauce from beef cooking. Place on large flour tortilla and fold like a burrito, cook in hot oil. Top w/ lettuce, sour cream, tomatoes and garnish with cilantro. I also serve it with my special guacamole, recipe also here. Be ready did to delight your taste buds!

Mom's Roast Beef

I get alot of compliments on mom's roast. I like mine spicy so I add a lot of garlic pepper and worcestershire sauce.

Worcestershire sauce
garlic pepper
1 can beef broth
2-3 beef cubes
water
1 pkg beefy onion mix

For the first hour cook at 400 for a half hour on each side
then for about 3 hours cook at 300 (I usually cover it until the last half hour)

French Dip Sandwiches

2-3 lbs rump roast
1 1/2 cups cider
2 cubes beef boullion in
-2 cups water
1 can beef broth
1 clove garlic
1 tsp oregano
2 tsp sugar
1 pkg dry onion soup mix
fresh mushrooms

mix togther in dish

bake 300 for 3 hours