EAU CLAIRE, Wis. (WEAU) - Angie Horkan, from the Wisconsin Beef Council, shares recipes for those kitchen gadgets you may have received as Christmas gifts.

Sweet Onion and Pepper Beef Sandwiches with Au Jus Cow Plush

3 to 3-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces

2 medium sweet onions, cut into 1/2-inch wedges

2 red bell pepper, cut lengthwise into 1-inch wide strips

1/2 cup no-salt added tomato paste

8 to 10 French bread rolls, split, warmed

Reduced-fat shredded Cheddar cheese, pepperoncini, pepper rings, assorted olives (optional)

Place onions in 5-1/2 quart slow cooker; top with beef, then pepper slices. Combine beef broth, tomato paste, soy sauce and garlic; add to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.) Skim fat from cooking liquid, if necessary.

Serve beef and vegetables in rolls with toppings, as desired. Serve au jus for dipping, if desired.

Beef Tri-Tip Roast with Rosemary-Garlic Potatoes and Vegetables

1 beef Tri-Tip Roast (1-1/2 to 2 pounds)

2 medium red, yellow or green bell peppers, cut into eighths

2 medium sweet onions, cut into 1-inch wedges

Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef Tri-Tip Roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.

Place roast on rack in shallow roasting pan. Place vegetables around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.

Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.

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