Ingredients:
2 -3 lbs beef roast, any cheap cut
olive oil
2 onions, sliced
1/2 teaspoon whole rosemary
1/2 teaspoon basil leaves
1 can condensed tomato soup
6 cloves garlic, chopped or crushed
1/4 cup dry vermouth ( can leave out but it’s just not the same)
1/2 teaspoon paprika
2 bay leaves
1/4 teaspoon cracked peppercorns
1 tablespoon Worcestershire sauce
Directions:
Cut meat into serving-sized pieces.
If it’s a very thick cut of meat, you may want to cut it thinner, so it will get tender more quickly.
Place a heavy-bottomed dutch oven or deep skillet on the stove over medium heat.
Quickly brown the meat on all sides and remove from pan.
Saute the onions and garlic in olive oil until limp, then drain fat from pan.
Add the remaining ingredients, stirring until well combined.
Return the meat to the pan, bring to a boil, then lower heat, cover and simmer for about 2 hours, or until the meat is falling-apart-tender.
Serve this with rice, noodles, or mashed potatoes to provide a nest for the sauce.
Warning: your family may fight over the sauce!
If so, just double the sauce ingredients next time, using the same amount of meat.
Servings: 8-10
Time preparation: 20 min.
Time total: 140 min.