Instructions: Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, herbs and pepper.

Place garlic in 4- to 5-quart slow cooker. Place beef on garlic. Pour vinegar over beef.

Cover and cook on low heat setting 6 to 8 hours or until beef is tender. Reserve 3/4 cup of the beef juices.

Serve one-third of the beef now. Cut remaining beef into thin slices. Place 2 cups sliced beef in each refrigerator or freezer container. Add 1/2 cup reserved beef juices to one container for Italian Beef Sandwiches and 1/4 cup reserved beef juices to the other container for Beef and Broccoli Stir-Fry. Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.

14 servings.

Substitution: Red wine vinegar can be used instead of balsamic vinegar.

Serving Ideas : Betty Crocker roasted garlic mashed potatoes, and broccoli spears, go well with the beef

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