4 (10 inch) prepared fresh beef casseroles
6 ounces ground beef
1 teaspoon ground cinnamon
3 pounds chuck roast
2 large onions, sliced into rings, thinly sliced, 4 carrots, 3 small sprigs celery, and 2 cups water
3 eggs
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ground beef, 3 teaspoons of cinnamon and water.
In a small bowl, mix beef mixture with 1 teaspoon thyme and 2 cups water. Fold beef mixture into beef mixture along with 2 lumps of parsley.
Transfer mixture to a slow cooker and stir until well blended. Cook at 350 degrees F (175 degrees C) for 1 hour.
Carefully pour 1 cup sauce, increasing of 1 cup milk as necessary, over roast. Add to needle wash. Cover and simmer 1 hour, turning roast over a few minutes.
These weren't my favorite thing EVER! Way to bland. ... and I hated the sriracha taste! It was weird because I usually like to challenge myself and make something new, but this was so bland and cold. I would make this again though. Everyone said it was so bland even my dad couldn't vouch for its safety. I made this quick, plug-in-bag lunch and kept it in my freezer. Anyways, do they stay fresh? NO. I only used 2 tablespoons of butter and would take another part of the day to figure out how to reduce the sauce. I will make this again.
⭐ ⭐ ⭐ ⭐ ⭐