6lbsround steak roaststop round, bottom round, eye of round, or sirloin tip round steak
3tablespoonsbeef baseBetter Than Bouillon*
2tablespoonsdehydrated minced onion or 1 large onion finely chopped
In a large dutch oven brown steak (roasts) on all sides in a hot pan with vegetable oil. The browning adds so much flavor, so be sure and brown the meat well. Add more oil if necessary to brown all the roasts.
If using fresh onion, add it to the pan with some additional oil and saute until tender. Add 1 cup of water to the pan (be careful because it may spit at you) and deglaze the pan, scraping up all the brown bits. Add remaining water, add more if necessary to almost cover the meat. (You'll need lots of gravy for all three meals, so add plenty of water.)
Stir in beef base (Better Than Bouillon) and dehydrated onions, if using.
Cover the pan with a tight-fitting lid and roast in a preheated 350º oven for about 3 hrs until the meat is fork-tender. It could take longer than 3 hours to become fork-tender, it just depends on how thick the roasts are to begin with.
Remove from the oven, place the meat on a cutting board and slice ⅓ of the round steak into thick individual serving portions. Cube the remaining ⅔ of the steak.
To make the gravy, mix about ½ cup flour with ½ cup water and gradually stir into the pan on the stove over medium heat until it thickens. You may need to add more of the flour mixture or more water to get the desired consistency. Add salt and pepper to taste.
Add the sliced round steak to a serving dish and top with ⅓ of the gravy. Toss the cubed round steak in with the remaining ⅔'s of the gravy. Divide in cubed meat and gravy in half and refrigerate or freeze in two Ziploc bags for two shortcut meals another day.