Oven Beef Roast

OK, this is the easiest and tastiest recipe yet for a great beef roast with gravy. Not traditional beef gravy, but gravy on steroids! LOL

3 lb. bottom round rump roast
1/2 cup flour
2 tbsp. garlic powder
2 tbsp. season salt
2 tsp. ground pepper
2 tbsp. italian seasonings
2-3 tbsp. olive oil
1 lg. onion, sliced thin
1/4 cup red wine
2 tbsp. soy sauce
1 -8 oz. can tomato sauce
1/2 cup water
2 beef bullion cubes


1. Preheat oven to 325 degrees.

2. In large, oven ready skillet, heat olive oil.

3. Combine flour, garlic powder, seasoned salt, ground pepper, and italian seasonings. Thoroughly cover rump roast with flour mixture, making sure all surfaces are coated.

4. Brown roast in hot oil, turning carefully until all sides are golden brown. Remove meat, add onion, and saute until translucent and just starting to turn light brown. Add wine to deglaze the pan, then add soy sauce, tomato sauce, water, and bullion cubes. Stir until cubes are dissolved, then add meat to sauce.

5. Cover and place in oven. Roast for approx. 4 hours, removing at least once to baste the top of the roast with the sauce.

6. Remove meat and let rest for approx. 10 minutes before cutting. Serve the gravy over the meat or in a separate bowl, as seen in the photo.

Melt in your mouth goodness, with just a little kick!

Individual Skillet Meat Loaves w/Mushroom Sauce

Here it is, a meat loaf recipe you can do on the stove instead of in the oven! These little meat loaves are perfect individual servings. And, if you only need a couple, you can freeze the uncooked loaves. To use frozen meat loaf, just thaw and cook.

Meat loaves:

1 1/2 lbs. ground beef
3/4 cup italian fine bread crumbs
3 eggs, lightly beaten
1/2 small white onion, finely chopped
1 tbsp. worcestershire sauce
1/2 tsp. ground black pepper
salt to taste
2 tbsp. olive oil

Combine first seven ingredients in a large bowl. Divide into 6 portions and shape each portion into a small loaf. In large, deep skillet heat olive oil. Add meat loaves and brown one side. Carefully turn the loaves and brown the other side. Reduce heat to low, cover, and simmer for approx. 20 minutes, until cooked through.

Mushroom Sauce:

8 oz. sliced portobello mushrooms

1 tbsp. olive oil

salt & pepper to taste

1/4 cup sherry

2 tbsp. butter

After removing meat loaves from skillet, add sliced mushrooms, olive oil, salt & pepper, and saute until browned. Deglaze with sherry and then add butter. Simmer until sauce is thickened. Serve over meat loaves.

Country Pork Ribs with Leeks and Mushrooms

2/3 cup flour
1 tbsp. dried thyme
1 tbsp. dried basil
3 tbsp. dried parsely
salt and pepper
4-6 large country style individual pork ribs
olive oil
1/2 cup sherry
1/2 cup beef broth
2 large leeks
4 oz. white button mushrooms

Combine flour, thyme, basil, parsley, salt, and pepper. Dredge ribs in flour mixture. Heat olive oil in large pan and brown floured ribs on all sides; remove and set aside.

Cut off dark green leaves and roots of leeks. Cut in half lengthwise, then chop into 1" pieces. Separate layers and rinse thoroughly in cold water. Drain and pat dry. Slice button mushrooms. In same pan in which the ribs were browned, add a bit more olive oil, chopped leeks and mushrooms. Sprinkle 2 tbsps. of leftover flour mixture over leeks and mushrooms and saute until leeks are soft and mushrooms start to brown. Add sherry and beef broth and scrap any brown bits from the bottom of the pan. Place browned pork ribs back in pan, reduce heat to low, cover, and simmer for 30 minutes, until pork is cooked through and sauce has thickened.

NOTE: I serve this with gnocchi. Place the ribs on a serving platter. Put cooked gnocchi in a serving bowl and pour leek and mushroom sauce over. Serves 4-6