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Simple Swiss Steak-Style Roast

October 26, 2013

This roast is inspired by my father, J.L. Beam, who always cooked Sunday lunch for us. Often he would make Swiss steak. When trying to plan a meal for our Sunday lunch last week, memories of this meal came to my mind. Thanks, Kevin, for letting me post this on your blog. It’s something we’ll want to cook again since it was simple and everyone loved it! (Renee)


Chuck Roast
1 can Stewed Tomatoes
1 can Golden Mushroom Soup
1 can water from soup can

Set oven to 300 degrees F. Place roast in a Dutch oven. Add Stewed tomatoes followed by Golden Mushroom soup, then water. Top with lid. Place in oven and let cook for 3-4 hours.

When finished, remove roast from Dutch oven. Place Dutch oven on burner. Scoop out a cup full of juices from pan. Stir in a heaping tablespoon of flour. Stir until well blended. Slowly add to juices in Dutch oven. Cook until thickened at just the right consistency for a delicious gravy.

Serve with mashed potatoes and green beans.

From → Roast

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