German-Style Beef Roast

***This recipe was found in Taste of Home magazine, submitted by Lois Stanley of Myrtle Beach, SC***

1 boneless beef chuck roast (4 lbs), trimmed
1 tsp. pepper
1 large onion, thinly sliced
1 bottle (12 oz) beer or non-alcoholic beer
1 C. ketchup
1/4 C. packed brown sugar
1/4 C. flour
1/4 C. cold water

Cut roast in half; sprinkle with pepper. Place onion and roast in a 5-quart slow cooker. In a small bowl, combine the beer, ketchup and brown sugar; pour over top. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. In a small bowl, combine flour and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

If there is one thing I am horrible at making, it's gravy. My mother has taught me several times and I just can't get it right. However, somehow, I got it right this time which is good because the meat is SO good with the gravy. I used a seasonal semi-dark Summit-brand beer and it was great. The gravy is sweet (but not too sweet) so it adds a flavor that my other roasts haven't had. TASTEY!!

Family Chef's Grade: A

Salisbury Steak with Gravy

***This recipe was found in "Simple & Delicious" magazine***

Prep: 15 minutes Bake: 50 minutes
Yield: 4 servings

1/2 C milk
14 saltine crackers, crushed
2 T dried minced onion
2 tsp dried parsley flakes
1 lb. lean ground beef
1 jar (12 oz) beef gravy
2 T ketchup
1 tsp. Worcestershire sauce
1/4 tsp. pepper

In a large bowl, combine milk, saltines, onion and parsley. Crumble beef over mixture and mix well. Shape into four patties. Place in an 8-inch square baking dish coated with non-stick cooking spray.

In a small bowl, combine gravy, ketchup, Worcestershire and pepper; pour over patties. Bake, uncovered, at 350* for 50-55 minutes or until meat is no longer pink.


I've never had salisbury steak before but I can see how it is labeled a "comfort food". This was very yummy! Don't let the picture deceive you---the dish was actually very delicious. As my husband said, it's like a mix between meatloaf and a hamburger. With the milk mixture, I can tell you that the patties turn out VERY moist---not dry one bit. My kids didn't want to eat it at first because of the gravy, but when we told them it tastes like meatloaf (it's all the same to a kid, right?), they ate it right up. :)

Family Chef's Grade: A