A big pot of vegetable beef soup is always as good way to use a roast.
Vegetable Beef Soup
2 pounds of roast cut into stew meat
1 large onion, chopped
1 large bell pepper, chopped
1/2 pound baby carrots
3 cans whole kernel corn
1- 28 ounce cans whole tomatoes, chopped
2 quarts water or 8 cups
1-tablespoon garlic salt
3 pounds potatoes (peeled and cut into bite size pieces)
Place the meat, onions, pepper, carrots, corn plus juice, tomatoes plus juice, water, and garlic salt in a large stockpot. Bring to a boil, lower heat, cover and simmer slowly until meat is tender, about 2 to 3 hours. Add potatoes and cook until potatoes are done.
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Traditional Smothered Steak
2-pounds of chuck roast cut into steaks
1-Tbsp. vegetable oil
1-large onion, cut in half and sliced 1/4-inch thick
1-can cream of mushroom soup
1-envelope beef gravy mix
1-can beef broth
1-cup water
In skillet, or Dutch oven, heat oil over medium-high heat. Sauté onion until translucent; remove and set aside.
In same skillet, sauté steaks one or two at a time until browned.
Meanwhile, stir together mushroom soup, gravy, beef broth and 1 cup water until blended; add onion and pour over browned meat.
Reduce heat, cover with tight fitting lid, and simmer for 1 to 2 hours, or until beef is fork tender adding water if needed.
