1 pound beef stew meat, cut into inch cubes
2 table spoons Uncle John’s Meat Rub
non-stick cooking spray
2 large potatoes, peeled, cut into ½ “ cubes
1 large onion, sliced
2 carrots, sliced on the bias, ½ “ thick
2 medium turnips, ½ “ cubes
2 ribs celery, ½ “ slices
2 cups stock

• Coat beef with Uncle John’s Meat Rub.
• Brown all side of cubed meat in sprayed sauté pan.
• Place all other ingredients in the crock pot.
• Add the beef mixture.
• Turn crock pot on medium & cook for 5-6 hours.

Delicious over steamed rice. We like to sear the beef prior to adding to the crock pot. It helps the flavor develop.

This recipe serves 4.

2 pound rump roast or chuck roast
2 Tbsp Uncle John's Meat Rub
1 cup white wine
½ cup red wine vinegar
2 medium onions, sliced thin
1 lemon, thinly sliced
4 carrots, 1/2 inch slices
4 celery ribs, 1/2 inch sliced
1 large leek, cleaned & sliced

• In a non-reactive bowl (glass), combine beef, Uncle John’s Meat Rub, wine, vinegar, onions & lemon.
• Cover & refrigerate 24 hours, turning meat occasionally.
• Remove meat from marinade.
• Strain marinade & reserve 1 cup plus the onion & lemons.
• Place all additional chopped vegetables in bottom of crock pot insert.
• Pour reserved cup of marinade over all.
• Cook on medium & cook for 5-6 hours.

Delicious over egg noodles. You’ll need a little prior preparation for this recipe. Refrigerate the beef in marinade for at least 24 hours.

This recipe serves 4 to 6.