A chuck roast slow-simmered in a beefy broth is delicious when shredded and spooned onto rolls. Carla Kimball of Callaway, Nebraska serves the cooking juices in individual cups for dipping.
I've always loved the taste of a good stroganoff, but I hated the expense and preparation of beef tips or steak or roast beef to make it. So I created my own creamy stroganoff.
Frozen Brussels sprouts get an upgrade in flavor when roasted with apple and sweet onion chunks and drizzled with lemon. You don't even have to thaw the sprouts -- just pour them frozen from the bag onto the baking sheet, season, and roast.
