Taylormade Swiss Steak

• 1 (3 -4 lb) eye of round roast
• 13 cup flour
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 5 tablespoons bacon grease
• 1 yellow onions, diced or 1 white onion
• 2 cups celery, large dice
• 2 cups carrots, large dice
• 1 (28 ounce) can whole tomatoes
• 1 12 cups beef broth or 1 12 cups bouillon

1. Cut roast across grain into 2" slices.
2. Sift flour, salt and pepper together.
3. Sprinkle about 2 tbsp on one side of meat, pound well with a meat mallet.
4. Turn over and repeat on the other side, and on the remaining pieces.
5. In a large deep skillet with lid, or dutch oven, heat bacon grease and brown meat slices well, about 5 minutes per side.
6. Remove meat and set aside.
7. Cook the vegetables until tender, about 6 - 8 minutes.
8. Return meat to pan, cover with the vegetables, add the undrained tomatoes and beef broth.
9. Cover and simmer (slow boil) until tender, about 1 1/2 to 2 hours Cut into portions, top with vegetables and gravy, serve.
10. To bake: Follow directions, and instead of simmering on the stove top, cover and bake in a medium oven (350F) for 2 to 2 1/2 hours.

round roast, flour, salt, pepper, bacon grease, yellow onions, celery, carrots, tomatoes, beef broth

Taken from www.food.com/recipe/taylormade-swiss-steak-238802 (may not work)