View, unobstructed wrote:

thanks View this sounds so good   

So....we are having Tango'd Beef tonight for supper.  (Hubby: "Are you saying 'tangled beef'?   )

I bought a   2 1/2 lb shoulder (boneless top blade chuck) beef roast and the butcher sliced it for me.  Have just now browned, and layered the ingredients into the slow cooker. 

I wanted to say that my 3 quart used only 1 bottle of the beer, 1 large onion, etc.    And that I de-glazed the browning frying pan a couple of times during the process with the beer...then started again with the cleaner pan.  

And with my recipe for the Salsa Verde Pulled Pork I did the same thing...that is, I poured a little of the salsa in to the frying pan and scraped all that good browning flavor in to the Crock Pot.

The fresh thyme is a nice touch.   My kitchen smells divine.

Last edited by View, unobstructed (11/13/2015 12:42 pm)

I would like to ask...Do any of you have a favorite Christmas Cookie that you make.   Either the old standards or something new you've tried and liked?

We could have a recipe swap of some.

April, you might want to cut this recipe in 1/2 and give it a try if you think you and your family might like it:

View, unobstructed wrote:

April, you might want to cut this recipe in 1/2 and give it a try if you think you and your family might like it:

thanks View  that sounds great....I am going to have to try this one     the one I am trying to make I am making with coconut, almonds and white chocolate.....and it tasted good I just want a more holiday type taste so I am still playing around with it