Smothered Beef Roast or 7 Steak

Oh Boy! You will love the rich flavor of this Beef Roast smothered in Mushroom Steak Sauce and it is very easy to prepare.  Prep early for a low and slow Sunday afternoon simmer and your family will be “richly rewarded” with a meal that is densely packed with flavor and will be fall-apart-tender. You may use any fairly lean, thick beef roast cut.  An excellent option is called “7 Steak” which has a bone in the shape of the number 7 in the section.     


  • 5 Pounds – Beef Roast such as 7 Bone Steak or Arm Roast, some fat trimmed
  • 2 Tablespoons – Extra Virgin Olive Oil
  • 4 Each – Small Onions, chopped
  • 1 Each – Green Bell Pepper, chopped
  • 8 Cloves – Garlic, minced
  • 2 Each – Bay Leaves
  • 3 Cans – Dawn Fresh by Georgio Mushroom Steak Sauce, 6 oz. each
  • 1/4 Cup – Water
  • 2 Teaspoons – Salt
  • 1 Teaspoon – Ground Cumin
  • 1 Teaspoon – Black Pepper
  • 1.5 Teaspoons Tony’s Cajun Seasoning
  • 1.5 Tablespoons – Lee & Perrin Worcestershire Sauce
  • 1/4 Cup – All Purpose Flour


  1. Trim some of the large sections of excess fat from the beef.
  2. Sear beef roast in extra virgin olive oil in a large Dutch Oven.  Use medium to medium high heat.
  3. Remove roast and set aside.
  4. Saute onions until onions are clear. 
  5. Add bell peppers and saute for an additional 5 minutes.
  6. Add all purpose flour and 1/4 cup of water stirring to prevent the flour from making dumplings.
  7. Add the remaining ingredients, bring to a boil, cover and set to a simmer.
  8. Simmer for 6 hours, checking occasionally and adjusting range temperature and seasoning if required. 
  9. Remove bay leaves and serve.
  10. Separate beef from gravy for serving if desired.

Prepare with a healthy quantity of white rice or mashed potatoes.  The rich creamy gravy will be as much in demand as the beef!

Feeds 8 adults and a large bunch of truly loving grandkids.


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