Let us share some of our

favorite recipes with you!

Slow Cooker “Swiss Steak”

1 cup all-purpose flour

2 teaspoons salt

Freshly ground black pepper

2 pounds beef round or other slow cooking cut,

cut into 1-inch slices

2 tablespoons vegetable oil

1 yellow onion, halved and sliced

2 cups water

3 carrots, peeled and cut into 1-inch chunks (optional)

Combine the flour, salt and several pinches of pepper in a resealable plastic bag. Add the meat to the bag, several pieces at a time and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil. In batches if necessary, add the meat and cook, turning, for 7 to 10 minutes, until browned on both sides. Using tongs, transfer the meat to the slow cooker.

Add the onion to the remaining flour in the bag and shake to coat. Set the sauté pan over medium-high heat and add the onion. Sauté, stirring frequently, for about 10 minutes until lightly browned. Gradually add the water, stirring to scrape up the browned bits from the bottom of the pan. Cook, stirring frequently, for 10 to 15 minutes, until the sauce thickens. Pour over the meat in the slow cooker. Sprinkle the carrots over the top.

Cover and cook on low for 6 to 8 hours, until the meat is very tender. Divide the meat and sauce among dinner plates and serve immediately. 

TO DRINK A light to medium bodied Oregon Pinot Noir.


Herb rubbed Sirloin Tip Roast 

1 1/4 tablespoon paprika

1 tablespoon salt

1 teaspoon garlic (powder if no fresh available)

½ teaspoon ground black pepper

½ teaspoon onion (powder if no fresh available)

½ teaspoon ground cayenne pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

2 tablespoons olive oil

about 3lbs Sirloin Tip Roast

In a small bowl, mix the paprika, salt, garlic, black pepper, onion, cayenne Pepper, oregano and thyme. Stir in the olive oil and allow the mixture to sit about 15 minutes.

 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

 Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.

 Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C)Let sit 15 minutes before slicing.