Winter Beef Roast -or- Stew

I loved my mom's roasts! She'd always get a 2-3# Arm Pot Roast. It was fixed very simply, with some browning, then a little water added. She'd spread a can of cream of mushroom soup over the top, sprinkle on a package of dry onion soup. Cover and let it simmer on a back burner for several hours. Mmmmm!

Today I'm using 2-1/2# of Black Angus Beef Sirloin Tip Steaks. Instead of leaving them whole, I cut the meat into 3-4oz. pieces. The outer layer of fat was trimmed and the meat washed and dried. I browned it just a bit in EVOO with a little chopped purple onion. Then added a big splash of vinegar to the juices the heat pulled out of the meat. Simmer this way on low an hour or so. Then add:

1 can cream of mushroom soup

1 pkg. onion or beefy onion soup mix

1 14oz. can sliced stewed tomatoes

My mom didn't add tomatoes to her roast, but in my mind, the only thing better than a cream-based beef gravy is tomato-cream gravy! Let this simmer on low heat another hour or two. Serve with steamed green beans over mashed potatoes.

- -OR- - after an hour or a bit longer, add the following vegetables cut in rough chunks:

1 med.-lg. onion

some small Yukon Gold potatoes

2-3 big carrots

2-3 big stalks of celery

3 sliced garlic cloves

If you're planning to serve this today, continue simmering another 40 minutes or so to get the vegetables cooked as you like them - -OR- - add the vegetables now, stir, cover, simmer on low 15 minutes then cool to room temperature. This last photo shows everything added, just before refrigerating.

Tomorrow I'll put the pot over low heat and simmer 15 minutes or so to finish cooking the vegetables and warm the meat. Soup, stew and chili tastes better chilled and reheated! Invite your friends / family and serve up big steamy bowls to take the winter chill out of everyone's bones! 😋 Lin