Provided by Campbell's Kitchen
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat.
Stir the soup and ale in a small bowl. Pour over the beef.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with the mashed potatoes.
*Or on HIGH for 4 to 5 hours.
This recipe has been added to the following public cookbooks:
RIBS,
Sharons Own,
Slow Cooker,
jimmy's cook book,
billys notable cooking
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | BELLRINGS
02/27/09 12:57 PM | WONDERFUL!SO EASY! JUST FOLLOW THE INSTRUCTIONS. THE RECIPE DOESN'T SAY, BUT I HIGHLY RECOMMEND USING "BONE IN" RIBS. I COOKED BOTH B/I AND B/O TOGETHER AND THE B/Is WERE MUCH JUICIER. THE GRAVY IS TO DIE FOR ON MASHED POTATOES. |
| ★ ★ ★ ☆ ☆ | shearlwhitmore
08/31/08 08:59 AM | ribsgotta try it |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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