CHUCK ROAST (A LA PRIME RIB)
(8-10 servings)

This roast is so tender you will think you are eating prime rib!

1 large Standing Stones Farm chuck roast

1 low sodium beef bouillon cube

1 packet Au Jus mix

1 cup boiling water

Trim any visible fat off roast.  Place roast in large crock pot (cut in half if necessary).  Place bouillon cube in bottom of pot and sprinkle au jus mix over roast.  Pour boiling water over roast.  Cook 8-10 hours on low.

We enjoy the leftovers made into barbeque; just put the leftovers in the crock pot the next day and pour your favorite barbeque sauce over the meat.  Cook on high 4 hours or low 8 hours.

ULTIMATE BEEF KABOBS
(8-10 servings)

These take some pre-prep the day before, but cook quickly the day you want to serve them.  To make it easier to cut the meat into cubes, cut the cubes when sirloin is still slightly frozen.

20 oz. can pineapple chunks, undrained

½ cup light brown sugar (or substitute)

2/3 cup cider vinegar

2/3 cup ketchup

¼ cup reduced sodium soy sauce

2 tsp ground ginger

1½ tsp liquid smoke

3 lbs boneless sirloin, cut into 1½” cubes

½ lb fresh mushroom caps

1 pint cherry tomatoes

2 small onions, quartered

1 zucchini and 1 yellow squash, cut into 1” slices

Red or yellow or orange peppers, cut into 1” slices

2 small or 1 large package saffron rice, prepared as directed

Drain pineapple, reserving juice.  Combine juice and next 6 ingredients; pour into large shallow glass dish.  Add meat; cover and refrigerate overnight.  Drain meat, reserving marinade.  Pour marinade in small saucepan and bring to a boil.  Add mushrooms; reduce heat and simmer 10 minutes.  Drain mushrooms, reserving marinade.  Set mushrooms aside.  Alternate meat, pineapple, and vegetables on grill skewers.  Grill kabobs over medium low heat 10-15 minutes, brushing with reserved marinade.  Serve over saffron rice.