1-1/2# Black Angus beef round steak
1/3 big purple onion
3T single source EVOO
Arizona Smoked Garlic Chipotle Seasoning
3T apple cider vinegar
This is the way my mom always made her great beef pot roasts. She'd brown the roast well then add a can of cream of mushroom soup, and a package of onion soup, mixed with enough water to almost come to the top of the roast in a 5 quart pot. She'd serve this with mashed potatoes and green beans. Ahhh, memories!
Cut the beef into bitesize pieces, combine with the onion and seasoning, then sauté until sizzling and browning. I used a 2-1/2 quart pot for this amount of ingredients. Using 1c fresh cold water, add a little at a time just before the meat starts to stick to the pan. Repeat this process 3 times. Don't skip this step, it adds a lot of flavor to the beef.
Chop the onion and carrots, and cut the little potatoes in half. Add the can of cream of mushroom soup, the package of onion soup, and another cup of cold, fresh water. Cover and simmer on low heat for an hour, or until the meat is tender and the carrots are done the way you like them.
This is best made a day ahead, chilled then reheated.
It's perfect for a beautiful, crisp, fall weekend . . 😃 . . Lin
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