INGREDIENTS:
1 TO 2 POUNDS ROUNDSTEAK OR STEW MEAT CUBES
1 TO 2 TBS OIL
1 ENVELOPE (1 OUNCE) DRY ONION SOUP MIX
2 CANS CREAM OF MUSHROOM SOUP
HOT COOKED RICE OR COOKED EGG NOODLES

COOK TIME: 6 to 7 hours (high)

1. Trim roundsteak and cut into cubes.  (Partially freeze meat for easier cutting.)
2. Heat oil in large skillet over medium-high heat.  Brown meat on all sides.
3. Combine dry soup mix and canned soup in mixing bowl.  Pour into 4-quart crock pot.  Add browned
meat.  Cover; cook on high 6 to 7 hours.
4. to serve, spoon over prepared rice or egg noodles.

Makes 6 servings
ROYAL ROUNDSTEAK
POT ROAST
Dredge the Roast in flour by rolling on wax paper coated with flour.
Heat Crisco shortening in a pot.  Place dredged roast in pot, turning until all sides are browned.
Brown chopped onion.  Add water, can of beef broth, whole cloves (about 6) bay leaf (or two), ½-tsp
ginger.
Let pot simmer with meat and water.
5 lb. piece takes about 2-2 ½-hours.
May have to add more water.
You can use gravy master.
Thicken gravy after roast is cooked.