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1
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
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2
Season with salt and pepper and remove from pan.
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3
Pour off fat drippings.
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4
Cook onion in drippings remaining in pan until soft but not browned; stir often.
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5
Add soup, tomato suace, mushrooms, oregano, and basil; mix well.
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6
Return meat to pan.
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7
Cover and simmer for 3 to 3 1/2 hours or until done.
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8
(Or cook in a 325F oven for same amount of time.)
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9
Turn meat once to cook it evenly throughout.
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10
Skim off excess fat.
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11
If sauce is too thin, remove meat to a platter and keep warm.
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12
Mix 2 tablespoosn flour in 13 cup cold water.
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13
Add mixture slowly to sauce.
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14
Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
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15
Taste sauce and correct seasoning, if necessary, with salt and pepper.
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16
If sauce needs only a little thickening, remove meat, skim off excess fat, and simmer, uncovered, for a few 7.
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17
Slice meat and serve with gravy.
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18
Forzen beef chuck arm pot rasts and beef chuck blade roasts may be browned under the broiler.
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19
Place meat on boiler pan rack, then place pan in center of oven.
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20
Brown to one side, about 10 minutes.
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21
Turn meat and brown other side, about 8 to 10 minutes.
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22
Meat should be completely thawed after browning.
