3 to 4 lb. pot roast (or same amount of round steak)

2 tbsp. olive oil

1/2 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. dried oregano

2 medium onions (sliced)

1 beef bouillon cube

1 cup hot water

garlic powder to taste

Parmesan cheese (grated)


Trim off fat and cut meat into bite-sized pieces and dredge in mixture of flour, salt, and pepper. Heat olive oil in a #12 Dutch oven. Brown meat pieces in oil. Throw in onions and oregano.

Dissolve bouillon cube in hot water and add half of the mixture to the pot with the meat and onion. Cover and simmer for about 2 hours or until meat is tender. Check meat every 1/2 hour and add the rest of the bouillon/water as needed. Serve over cooked garlic-buttered noodles or cooked spaghetti. Top with grated Parmesan cheese.

The Waynedale News Staff

Ray McCune

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