Instructions: MASTER RECIPE DIRECTIONS:
1. 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.

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

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

4. Serve one-third of 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 (below) and 1/4 cup reserved beef juices to the other container for Beef and Broccoli Stir-Fry (below). 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.

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

Serve With: Roasted garlic mashed potatoes and broccoli spears go well with the beef.

BEEF AND BROCCOLI STIR-FRY DIRECTIONS:

1. Heat 12-inch skillet over medium-high heat. Add beef with juices, stir-fry sauce and vegetables; stir-fry 6 to 8 minutes or until vegetables are crisp-tender.

2. Serve stir-fry mixture over noodles. Sprinkle with peanuts. 4 servings.

Substitution: Use your favorite combination of frozen vegetables

Variation: Serve this super-fast stir-fry over hot cooked rice instead of noodles.

ITALIAN BEEF SANDWICHES DIRECTIONS: 1. Place beef with juices in 2-quart saucepan; heat to boiling.

2. Layer beef, cheese and bell pepper on bottom half of bread; top with remaining half. Cut into wedges. 6 sandwiches.

Substitution: If you like, use half each of red bell pepper and yellow bell pepper.

Variation: You can use whatever bread or buns you like for these hearty sandwiches-Italian bread, hot dog buns and pita bread are all delicious.

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