Recipe(tried): Lillian Hellman's Pot Roast, Satay Style Beef and Pasta, Steak with Vegetable Gravy

LILLIAN HELLMAN'S POT ROAST
From her book - Heatburn

4 pounds roast
1 can cream of mushroom soup
1 envelope onion soup mix
1 large onion, chopped
3 cloves garlic, chopped
2 cups red wine
2 cups water
1 crushed bay leaf
1 teaspoon thyme
1 teaspoon basil

Put meat in oven proof pot. Add the remaining ingredients.

Cover and bake at 350 degrees F until tender, about 3 1/2 hours or so.

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SATAY STYLE BEEF AND PASTA
Servings: 4

1 1/4 pounds boneless beef sirloin or top round, cut 1 inch thick
5 tablespoons teriyaki sauce, divided
2 tablespoons creamy peanut butter
1/8 to 1/4 tsp ground ginger
1/8 to 1/4 tsp crushed red pepper
6 ounces dry vermicelli or thin spaghetti
2 tablespoons veg. oil
1/2 cup seed and chopped cucumber

Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In medium size bowl, combine beef and 2 tbsp. teriyaki sauce; toss to coat.

In small bowl, combine remaining 3 tbsp. teriyaki sauce, peanut butter, 1 tbsp. water, ginger and red pepper. Set aside.

Cook pasta in salted boiling water according to pkg. directions; drain and rinse. Toss pasta with peanut butter mixture to coat; keep warm.

Meanwhile in a large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook>) Add to pasta; toss lightly. Sprinkle with chopped cucumber. Serve immediately.

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STEAK WITH VEGETABLE GRAVY
Source: Better Homes and Garden Crockery Cookbook
Servings: 6

3/4 cup finely chopped carrot
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
2 lb beef round steak, cut 3/4-inch thick
1/2 cup catsup
1 tbsp vinegar
2 tbsp flour

In crock pot, place carrot, onion, celery, and green pepper. Trim excess fat from steak; cut into 6 equal pieces. Place meat on top of veg. Sprinkle with salt and pepper.

Combine catsup, vinegar, and 1/3 cup water; pour over meat.

Cover and cook on low setting for 8-10 hours. Remove meat. Skim excess fat from cooking liquid; pour mixture into a saucepan. Return meat to cooker.

Blend 1/2 cup cold water slowly into the flour. Stir into veg. mixture. Cook and stir till thickened and bubbly.

Place meat on platter. Spoon some gravy over; pass remaining gravy.