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BBQ'd Meatballs
Beef and Cheese Enchiladas
Beef Fiesta Shells
Beef in Spicy Tomato Sauce with Black Beans
Beef Skillet Supper
Beefy Chili Mac
Best-Ever Hamburgers
Biscuit Meat Roll
Burn A Roast!
Cheeseburger of the '90s
Cheese Burger Macaroni
Cheeseburger Pockets
Cheese-Stuffed Hamburgers
Coffee and Pepper Steak
Deep Dish Taco Squares
Hamburger and Mushroom Gravy
Homemade Cheeseburger Macaroni
Jiffy Pot Roast
Make-Ahead Meatballs
Meat Loaf
Oven Barbecued Ribs
Pizza-Style Meatloaf
Poor Mans Golabki
Quick And Easy Glazed Meatballs
Quick Hamburger Dinner
Spicy Pepper Steak
Sukiyaki Skillet
Sweet And Sour Meatballs
Sweet And Sour Beef Strips
Tangy Pot Roast
Too Easy Shepherd's Pie
Tangy Pot Roast

4 lb Beef roast
1/4 cup Flour, all purpose
1 Tbsp Salt
1 1/4 tsp Pepper
2 Tbsp Oil
1 ea Horseradish, 5 oz jar
1 cup Water
8 ea Potatoes, small
8 ea Carrots, medium
1 ea Onion, large
8 ea Onion, small

Stir together flour, salt, and pepper, rub mixture on meat. Heat oil in Dutch oven and brown meat, about 15 minutes cooking time. Reduce heat, spread horseradish on both sides of roast.

Line bottom of Dutch oven with slices of large onion. Return roast to oven, add water until it is 1/4 up side of roast. Cover tightly and simmer on range or in oven at 325 degrees for 4 hours.

Pare and half potatoes, cut carrots in half and lengthwise. Add potatoes, carrots, and onions to oven 1 hr before end of cooking time. The juices can be strained and poured over the meat or vegetables as gravy (they may require thickening with a flour/butter mixture)