Swiss Steak

• 6 lbs chuck roast, trimmed of fat
• 2 -3 tablespoons vegetable oil
• 3 large onions, thinly sliced
• 3 whole garlic cloves, peeled
• 1/2 cup all-purpose flour, approximately
• salt and pepper, to taste
• 1 (8 ounce) can tomato sauce
• 1 (8 ounce) can whole canned tomatoes, undrained and cut up coarsley
• 2 (8 ounce) cans mushroom gravy or (8 ounce) cans beef gravy
• 2 (8 ounce) cans button mushrooms, and undrained

1. In a shallow dish mix together the flour and salt and pepper.
2. Cut each roast into 8 pieces; dredge in flour mixture.
3. In large skillet brown meat on all sides in oil. Layer roast with onions in large roasting pan. Repeat.
4. Pour tomato sauce, gravy, undrained mushrooms, chopped tomatoes and reserved juice over all.
5. Cover and bake at 300u0b0F for 2-3 hours (up to 4 hours). Meat should be very, very tender.
6. Remove cover and bake an additional 10-15 minutes.

chuck roast, vegetable oil, onions, garlic, allpurpose flour, salt, tomato sauce, tomatoes, mushroom gravy, button mushrooms

Taken from www.food.com/recipe/swiss-steak-322427 (may not work)