• 3lb rump roast
• 1/2 cup soy sauce
• 1 beef bouillon cube
• 1 bay leaf
• 1 tsp dried thyme
• 3-4 peppercorns
• 1 tsp garlic powder
• water

Combine all ingredients in slow cooker and add enough water to almost cover meat. Cover and cook on low 10-12 hours. Shred meat just prior to serving.

I got this recipe from my 1950’s edition of the Better Homes and Gardens Cookbook, but I have made just a couple of changes to it. Such as, I omit the salt called for in the recipe because we found that it was just so salty with the salt AND the bouillion cubes, and Kyle said that he would not be willing to eat it again if it turned out that salty next time. Also the cookbook calls for baking the goulash, but I just throw it in the crock pot and let it do it’s thing. 😉

• 2 lbs beef chuck cut in 2 inch cubes (or just use stew meat)
• 1 c chopped onions
• 6 tbsp olive oil
• 1/4 c flour
• 1 tbsp paprika
• 2 beef bouillon cubes
• 2 cups water
• 1 8-oz can tomato sauce
• 2 cups peeled, diced tomatoes*
• 1 clove garlic, minced
• 1 bouguet garni

Cook beef and onions in hot fat until onions are soft and yellow. Don’t worry about cooking the meat all the way through, just browing the meat will be fine (I noticed that the meat turns out more tender if you just brown it and let the crock pot cook it the rest of the way). Lightly stir in the flour, and paprika; cook 5 minutes. Put meat in a crock pot and add remaining ingredients and cook on low 6-8 hours. Remove the bouguet garni, before serving, and serve over egg noodles.

Bouguet garni: 1 bay leaf, 1 stalk celery with leaves, 2 tbsp chopped parsley, 1 blade thyme-all tied in a little cheesecloth bag.

*Note that you can also use cans of chopped tomatoes, instead of chopping up fresh ones.