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2. The Best Slow Cooker Corned Beef and Cabbage Recipe Is Here - AOL

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   Easy Corned Beef Tips: Brisket can be a tough, fibrous cut of meat, so the key to cooking it just right is to go low and slow. The slow cooker is perfect for this, on the low setting for eight hours.

3. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

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   In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.But ...

4. Make These Comforting Beef Recipes Right in Your Slow Cooker

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   Slow Cooker Corned Beef and Cabbage. You can enjoy this classic St. Patrick's Day dish all year long! Your slow cooker makes cooking the corned beef super easy. Get the Corned Beef and Cabbage recipe.

5. We're Breaking Down Every Cut Of Beef & How To Actually Cook ...

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6. Pot roast - Wikipedia

   en.wikipedia.org/wiki/Pot_roast

   Pot roast is an American beef dish [1] made by slow cooking a (usually tough) cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker. [2] Cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. (These are American terms for the cuts ...

7. 52 Recipes to Keep Your Slow Cooker Bubbling While You're Busy

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   1. Mashed Potatoes. This slow-cooker recipe makes mashed potatoes a convenient dish to prepare, and it can be made plain and simple or with extras like scallions or roasted garlic.

8. Break Out the Crock Pot: These Slow Cooker Recipes Work All ...

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   A tough cut of meat (such as chuck) turns meltingly tender when cooked in a slow cooker. Set this up in the morning and you'll come home to a meal that is ready and waiting. Get the recipe for ...

9. The Best Cuts of Beef Every Home Cook Should Know - AOL

   www.aol.com/lifestyle/best-cuts-beef-every-home...

   Chuck Roast Anything labeled “chuck” comes from the cow's shoulder area. All chuck is known for having a rich, beefy flavor, and most (but not all) cuts of chuck are lean and grow more tender ...