1 (3 lbs.) beef chuck roast, trimmed of excess fat
1 tablespoon cornstarch
8 medium carrots, peeled and cut into thirds
2 medium onions, each cut into 8 wedges
Kosher salt and ground black pepper
2 tablespoons Worcestershire sauce

In a slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

Season the roast with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown the meat for about 1 minute on each side in a heavy skillet over medium-high heat.

Place the meat on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).

Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish. Strain the pan juices.

Serve roast with vegetables and pan juices.

Serves 8

2 (5-6oz) sirloin steaks, 3/4-inch thick
McCormick Montreal Steak Seasoning, to taste

Garlic Sauteed Spinach <---see recipe here.

White Bean Puree <---see recipe here.

Preheat a grill or broiler.

Rub the steaks on each side with the steak seasoning blend.

Cook on the grill or broiler for 5 minutes on the first side. Flip and cook an additional 4 minutes for Medium.

Remove from heat and let the steak rest for 2-3 minutes before serving.

Serve steak on top of the white bean puree. Serve the sauteed spinach on the side.

1 pound lean ground beef
1 teaspoon olive oil
1/2 cup diced onion
1/2 teaspoon ground cumin
1 tablespoon Ancho chili powder
dash cayenne pepper
1 jalapeno, minced
2-3 cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
1/2 cup water
1 tablespoon concentrated tomato paste
1 teaspoon dried oregano
1/4 teaspoon salt
8 taco shells (hard or soft)

For serving:

shredded Mexican cheese blend
lettuce
tomato
sour cream
guacamole
salsa

Saute onion over medium-high heat in olive oil for 5-10 minutes until lightly browned.

Add cumin, cayenne and chili powder and stir for 5 seconds.

Add garlic, jalapeno, red pepper flakes, and beef. Break the beef into large chunks using a wooden spoon then add water.

Cook over medium heat, stirring frequently, for about 5 minutes or until the beef is cooked through.

Add tomato paste, oregano and salt and simmer another 5-8 minutes.

Heat your taco shells in the oven for 5-10 mins at 325 degrees F.

Fill the taco shells with the beef and your favorite toppins.

Serves 4-6

1/2 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1 clove garlic, minced
1 1/2 tablespoons McCormick Montreal Steak Seasoning

Combine all ingredients and add to a container with your steak.  Cover and marinate in the refrigerator for at least 6 hours.  Flip the steak occasionally while marinating.

When ready to cook, remove the steak from the marinade and discard the leftover marinade.  Cook steak on a grill or broiler to desired doneness.

Preheat oven to 350 degrees F.

In a large heavy skillet cook the onion and garlic in butter, over medium heat, stirring, for about 5-7 minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.

In a large bowl, combine the meat, eggs, onion mixture, bread crumbs, and parsley.

Form into a loaf and put into a rectangular baking pan with 2-inch high sides. Spread some of the remaining ketchup on top of the loaf.

Bake the meatloaf in the oven for 1 hour.

Serves 8

2 6-oz. filet mignon
2 tablespoons butter
salt, to taste
black pepper, to taste

In a bowl, use a spoon to combine the butter, chives and salt. Refrigerate until ready to use.

Preheat the oven to 400 degrees F.
In an oven proof sauté pan melt 2 tablespoons of butter over medium heat.
Season the filets on both sides with salt and pepper.
Sauté the filets for 2 to 3 minutes on each side.
Place in oven for 4 to 5 minutes.
Remove from the oven and switch the oven to broil.
Spread some herb butter on top of the filets and broil for 1 to 2 minutes. Serve immediately.

Serves 2

1 london broil (about 1 1/2-inch thick)
3 medium chipotle chiles in adobo sauce
1/2 cup fresh lime juice
3 tablespoons light brown sugar
1 1/2 teaspoons salt
fresh ground black pepper, to taste

In a blender, combine the chiles, lime juice, brown sugar and salt. While blending, drizzle in the olive oil and blend for about 5 minutes.

Place the steak in a baking dish and coat with half of the chipotle marinade on all sides. Cover and refrigerate overnight. Save the remaining marinade in the refrigerator as well.

20 minutes before cooking, remove the steaks from the refrigerator. Transfer to a plate and season both sides with salt and black pepper. Preheat your broiler.

Cook the steaks in the broiler for about 5 minutes on each side for medium-rare. Let the steaks rest for about 5 minutes before slicing. Serve the reserved marinade along with the sliced steak.

Serves 4

Directions

Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker. Rinse the corned beef brisket and place over vegetables. Add the Guinness and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.

Remove the meat and vegetables from the pot and cover with foil to keep warm. Add the cabbage to the liquid in the slow cooker. Increase heat to high and cook cabbage until tender, about 30-45 minutes.

Serve.

Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.

Fajita toppings:
salsa
guacamole
sour cream
shredded cheddar cheese

Marinade:
1 cup fresh Pomegranate juice
1 cup Lagunitas Imperial Stout beer (or other dark stout beer)
4 garlic cloves, minced
4 tablespoons olive oil
1/4 cup cilantro, minced
3 tablespoon Sriracha Hot Chili Sauce
1 teaspoon cumin
1 1/2 teaspoons kosher salt

Combine the marinade ingredients in your food processor. Blend until combined. Pour the marinade over the beef and refrigerate overnight.
When ready to prepare, toss the onions in a bowl along with the lime juice, salt, pepper and a drizzle of olive oil. Set aside. Drain the beef and season with salt and pepper. Using a grill, or grill pan, cook the steaks for about 4 minutes on each side. Let the steak rest for a few minutes before slicing. Grill the onions and then toss with the meat. Warm the tortillas by wrapping a stack in foil and placing in the oven for a couple minutes. Serve along with your favorite fajita toppings.

Serves 8-10

Preheat oven to 350 degrees F. Grease a baking sheet with olive oil. Mix all ingredients thoroughly in large bowl. If mixture is too wet, add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Bake in the oven for approximately 35 minutes. Turn the meatballs over half way though.

Serves 6