Here is an easy one that I make only in the Fall and Winter. Easiest in the electric frypan but it can be started in a frying pan and finished in a covered dish in the oven. I raised five kids on this one. Smells divine when cooking.
2 TB. corn oil
3-lb. boneless chuck steak, about 2" thick
1 large yellow onion, sliced
1 or 2 large cloves garlic, peeled
1 bay leaf
1 tsp. dried basil
1/2 tsp. dried oregano
2 16-oz cans sliced tomatoes with the juice
Flour the meat on both sides while the oil heats in the frying pan. Sear on both sides til good and brown but be careful not to burn it.
Turn the heat down and add the onion, garlic, bay, basil, oregano, and pour the tomatoes over the whole thing. Cover closely and simmer til the meat is tender, about 2 hours. If done in the oven, about 300F is right. Don't let it boil hard or it won't be tender and moist. Taste the gravy when almost done to add salt and pepper if you like.
This is great served over boiled egg noodles or mashed potatoes (sorry, Atkins people!) Easier to make than to write it up!
Heathertee2002
Try instead of the tomatos using 2 cups of water, cover and simmer. Then in the last 30? min. add peeled potatoes and carrots. When done make a gravy out of the liquid left in the pot.
That's comfort food to me.
1 flat cut chuck roast
can of cream of mushroom soup, undiluted
1 packet of onion soup mix
diced potatoes, (carrots and celery if desired)
chopped onions or pearl onions.
Place meat in large elec frying pan. (or crock pot if using a round pot roast). Dump soups on top. No mixing needed. Fit potatoes around edges and on top. Put any other veggies on top. i like to add mushrooms too. Slow cook all day, just barely above warm. Makes incredible rich brown gravy. Good over rice or noodles. Meat so tender it falls apart. If you're feeling fancy adda half cup of sherry at the beginning.
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