This hearty, slow-cooked beef makes its own gravy as it roasts in the oven. Potatoes and baby carrots cook alongside the beef to make this dish a complete meal. The recipe comes from Greg Drazkowski of Menomonie, Wisconsin.




  • Trim fat from meat. Add the water to a 5- to 6-quart Dutch oven. Layer in this order: meat, potatoes, carrots and onion. Sprinkle onion soup mix over meat and vegetables; add mushroom soup. If you like, add hot pepper sauce. Top with black pepper and garlic.

  • Bake, covered, in a 350° oven for 2-1/2 to 3 hours or until meat is falling-apart tender.

Nutrition Facts

589 calories; 14 g total fat; 116 mg cholesterol; 998 mg sodium. 49 g carbohydrates; 63 g protein;