Beef Pot Roast, Beef Burgundy, Round Steal and Gravy

Pot roast

  • 4 lb. chuck, rump or round beef roast
  • 6 small potatoes. halved
  • 6 carrots, sliced in large pieces
  • 2 medium onions, chopped
  • 2 stalks celery, diced
  • ¼ cup flour
  • 1 teas. seasoned salt
  • 2 Tbsp olive oil
  • ¼ teas. pepper
  • 1 ½ cups beef broth
  • ½ teas dried marjoram leaves
  • 2 Tbsp. water

Peel the carrots and cut into large chunks. Peel the potatoes and cut them in half. Chop the onions and wash and dice the celery. In a small bowl combine the flour, seasoned salt, marjoram and pepper and mix well. Dredge the beef in this mixture. Save and set aside any excess of this flour mixture. In a 5-quart Dutch oven heat the olive oil and brown the beef. Add the beef broth and bring it to a boil. Cover the Dutch oven, reduce the heat, and simmer the meat for 3-4 hours until it is tender. During the last hour of cooking add the vegetables to the Dutch oven. When the meat is cooked, transfer the meat and vegetables to a serving platter. Combine 2 tablespoons of the reserved flour mixture and 2 tablespoons of water. Stir the flour mixture and water to make a smooth paste. Slowly stir this flour paste mixture into the beef broth in the Dutch oven. Cook, stirring constantly, until the mixture thickens and boils. Boil for 1 minute. Serve gravy with the meat and vegetables.

Beef Burgundy

  • 2 lbs. chuck, round or rump boneless beef cubes
  • ½ lb. sliced mushrooms
  • 1 lb. pearl onions
  • 6 Tbsp. flour
  • 2 Tbsp. melted butter or margarine
  • ¼ cup dry sherry
  • 2 teas. catsup
  • 2 cups beef broth
  • 2 teas. bottled brown gravy
  • 1 ½ cups dry red wine
  • 1 bay leaf
  • ½ teas. salt
  • ½ teas, dried marjoram leaves
  • ¼ teas. dried thyme leaves
  • ½ teas, garlic powder
  • ½ teas pepper

In a 5-quart Dutch oven brown the beef cubes in the butter or margarine over medium-high heat. Pour the sherry over the meat. Remove the meat from the Dutch oven and set it aside. Add the mushrooms to the Dutch oven and cook for about 1 minute. Add the flour, brown gravy, catsup and beef broth and blend until smooth. Cook, stirring constantly until the mixture boils. Return the meat to the Dutch oven and add the red wine, salt, marjoram, thyme, garlic powder and pepper. Cover the Dutch oven and simmer the beef for 2 to 2 ½ hours or until the meat is tender. Stir the ingredients occasionally. Add the onions to the other ingredients in the Dutch oven during the last half hour of cooking time.

Round Steal and Gravy

  • 1 ½ lb. thin cut round steak
  • 1 10.5 oz can water
  • 1 10.75 oz can condensed cream of mushroom soup
  • 1 10.5 oz. can condensed French onion soup

Preheat oven to 325 degrees F. Spray a roasting pan with cooking spray. Place roasting pan on stove over medium-high heat and sear the meat on both sides, about 1 minute per side. Remove The roasting pan from the stove. In a mixing bowl combine the cream of mushroom soup, the French onion soup and the can of water and mix. Pour this mixture over the meat in the roasting pan. Place pan in preheated oven and bake for 2 ½ hours.