In a small bowl, mix all of the dry spices together, stir in olive oil & let sit 15 minutes. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Place roast on the foil lined baking sheet & cover all sides with spice mixture. Roast for approx. 1-1/2 hours (medium rare), or to a minimum internal temperature of 145 degrees. If you prefer it more done, roast it a little bit longer. Tent a piece of aluminum foil over the top & let it sit for 10 minutes before slicing.
(I let the roast sit out at room temp for at least 30 minutes before putting it in the oven.)
3 tablespoons crushed butter-flavored crackers
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon rubbed sage
3/4 pounds ground beef
1 can (4 oz.) sliced mushrooms (drained)
2 tablespoons butter
3 tablespoons all-purpose flour
1-3/4 cups water
2 beef bouillon cubes
1/4 teaspoon browning sauce, optional
Hot mashed potatoes
In a medium bowl, combine egg, cracker crumbs, onion, salt, pepper & sage. Add beef & mix well. Shape into 2-3 patties.
In a medium skillet, cook patties for 4-5 minutes per side or until browned; drain. Remove to a platter & keep warm.
In the same skiller, saute mushrooms in butter for 2 minutes. Stir in flour, blend well. Add water & bouillon; cook & stir until smooth & thickened. Stir in browning sauce if desired. Return patties to gravy & simmer, uncovered on low heat for 10 minutes, stirring & flipping the patties occasionally. Serve with hot mashed potatoes.
Swiss Steak (Round Steak)
Beef Tips (Stew Meat)
1 lb. of stew meat - or round steak
cut into bite size pieces
Small chopped onion
Small pkg. fresh sliced mushrooms
1 envelope of dry onion soup mix
1 can of cream of mushroom soup
Salt & pepper to taste
1/2 cup flour
1/4 cup vegetable oil
Put oil in a frying pan on medium heat
In a bowl add flour & stew meat. Coat pieces evenly & shake off excess flour. Place meat in frying pan, stirring occasionally until nicely browned.
In crock pot add browned stew meat, onions, mushrooms, dry onion soup mix & cream of mushroom soup. Stir until everything is incorporated. Cover & set the crock pot on low for 6-8 hours, or on high for at least 4 hours. Stirring occasionally. If you want the sauce thicker, stir in a teaspoon of cornstarch towards the end.
This is great served over hot mashed potatoes or cooked egg noodles!