Printable Recipe

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
4 cup Beef Broth/Stock 

1 can cream of mushroom soup
Choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 peeled carrots into 2-inch slices. When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, add the cream of mushroom soup, whisk again and place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.


Take the roast and vegetables out of pan. Take the drippings and pour into a sauce pan.

Mix 3 to 4  Tbsp. flour with water and pour into gravy mixture. Heat on medium high heat until bubbly and thickened.



Printable Recipe

1 (32oz.) pkg. frozen french fries
1 (15oz.) can Hormel chili no beans
1 (8oz.) jar processed cheese sauce or Velveeta
Prepare french fries and chili according to package directions. Heat cheese sauce as package directs. Place potatoes on a plate. Spoon hot chili over potatoes. Top with cheese sauce.
Serve immediately.

Best Beef Tacos

Printable Recipe


Sliced beef from #1 Beef Steak recipe, cut real thin for this recipe. Best to cut when cold.
Chopped garlic
Tortilla *used flour tortilla
*Optional – sour cream, onions, peppers, tomatoes, cheese.
Melt butter in skillet *cast iron is best* on medium high heat. Add onions for just a couple of minutes. Add your garlic, amount up to you, for just a minute. You don’t want to burn the garlic. Add the sliced beef and you just want to heat it through for a minute or two. Take off heat. Add to tortilla shell and enjoy!! Add condiments.


Printable Recipe

2 lbs. Ground beef
1/2 – 1 onion
2-3 Tbsp. Brown gravy
1 1/2 cup stove top stuffing
1-2 tsp. Garlic powder
1-2 tsp. Onion powder
3 eggs
3/4 cups water
1/3 cup ketchup
Heat oven to 350 degrees. In a large bowl, combine all ingredients together. In a bread baking pan, shape into a loaf. Top with ketchup. Bake for 1 hour or until done.
I used to use 1 package of onion soup mix in place of the onion. Very good that way but had lots more sodium.


Printable Recipe

From Jackie Smith


3 lbs. Ground beef 1/2 cup chopped onions
1 cup evaporated milk 1/2 tsp. Garlic powder
1 cup oatmeal 1/2 tsp. pepper
1 cup cracker crumbs 2 tsp. Chili powder
2 eggs Large jar of Ragu


Makes 80 balls (walnut size)
Combine all ingredients. (Mixture will be soft). Shape into balls. Put on wax paper lined cookie sheet, single layer and freeze. Then stick in plastic bag.
When ready to bake, pull out of freezer.
Heat oven to 350 degrees. Pour ragu sauce over meatballs.
Bake at 350 for 1 hour, if frozen

#1 Steak Recipe

Printable Recipe


2 (10oz.) fillet mignon (use your choice of steak)
Oil for coating (use peanut oil so it doesn’t smoke)
Salt and pepper for seasoning (or 1 Tbsp. Crushed peppercorns)
Place your cast iron skillet in the cold oven and pre-heat it to 500 degrees.
Remove the steaks from the refrigerator and bring them to room temperature.
Rub them with oil.
Season both sides with the salt and pepper.
Once the oven has reached 500 degrees remove the skillet and place it on a burner set to high heat. Let the skillet set for 4-5 minutes.
Once the skillet is ready, place the steaks in the middle of the hot, dry skillet. Let it sear for 3-4 minutes without touching! Then flip and sear the other side. (You are going for a very well-seared brown, crust).
Place the skillet back in the oven. For medium, allow steaks to cook for an additional four minutes on each side or until a meat thermometer reads 140 to 145 degrees. (Adjust time by one to two minutes less for rare or more for well done).
Remove the steaks, place on platter and add the butter (if using) to each steak. Allow steaks to rest for 5 minutes. (I have added sautéed mushrooms or you can use garlic butter) We usually do not add butter because it is so good without it!


2 lbs. Ground beef
1 (1oz.) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup flour
2 Tbsp. Vegetable oil
2 (10.75oz.) cans condensed cream of chicken soup
1 (1oz.) packet dry au jus mix
3/4 cup water
In a large bowl, mix together the ground beef, onion soup mix, bead crumbs, and milk using your hands. Shape into 8 patties.
Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the low setting for 4 to 5 hours, until ground beef is well done.


1 lb. beef stew meat
2 – 4 medium potatoes, peeled and cubed ( I use 4-5)
1 can (14 1/2oz.) beef broth ( I used a 32oz. Can)
1 can (11 1/2oz.) V8 juice ( I used 2 cups)
2 celery ribs, chopped ( didn’t use)
2 medium carrots, chopped (I used 1 can of carrots)
1 medium sweet onion, chopped
3 bay leaves
1/2 tsp. Salt, dried thyme, and chili powder (I used only 1/4 tsp. Chili powder and added garlic and onion powder, just sprinkled over the top of the stew).
1/4 tsp. Pepper
2 Tbsp. Cornstarch
1 Tbsp. Cold water
1/2 cup frozen corn (I used 1 can)
1/2 cup frozen peas (didn’t use)
In a 3quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves. In a small bowl, combine the cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
I also added 1 can of cream of mushroom soup and 2 packages of brown gravy. Turned out the best.


This is from your Grandma Shirley
2 lbs. Ground beef
1/2 lb. Italian sausage
Onions, chopped
Bread crumbs, Progresso – Italian style
2 eggs


3/4 cups ketchup
1 cup brown sugar
1/4 – 1/2 cup soy sauce
Mix first 6 ingredients together. Roll into balls and brown on all sides until well cooked. Meanwhile mix ketchup, brown sugar and soy sauce together and simmer until the brown sugar is dissolved and well mixed. Put meatballs into slow cooker and pour sauce on top. Slow cook on low for about 6 – 8 hours.


Stew Meat
Adolf’s Tenderizer (1 capful)
1 cup water
Garlic powder, onion powder, salt, pepper, soy sauce, Worcestershire sauce. Oil for the fondue pot.
Add 1 capful of tenderizer to 1 cup of water. Add the rest of the seasonings to the water and mix. Cut stew meat into 1-inch squares or buy already cut. Pour the marinade over the meat and let sit for 1/2 hour to 2 hours.
Heat oil in fondue pot. (Use electric) Add meat to skewers and add to hot oil. Cook for the amount of time you like your steak.
Heat campbell’s mushroom soup and use as a dipping sauce for the meat.

* I just sprinkle the seasonings over the meat, I do not measure.

This is from your Grandma Borns.