This recipe from an actual home economics text will bring back those hands-on school memories! Brought to me by Christian Light Publishing, this uncomplicated recipe that nonetheless relies on lots of measuring of ingredients will delight you whether you prepare it as a sauce or as an entree or main course.

You’ll need:

1 boneless beef chuck roast or similar beef roast
2 Tbsp. cooking oil
1¼ cup water
¾ cup beef broth
8 oz. tomato sauce
½ cup onion, chopped
2 Tbsp. sugar
1 Tbsp. vinegar
2 tsp. salt
1 tsp. ground cinnamon
1 bay leaf
½ tsp. pepper
½ tsp. ground ginger
2 Tbsp. cornstarch
½ cup water (for preparation of cornstarch)

In a Dutch oven or similar saucepan, brown roast in cooking oil. Combine the 1¼ cup water, beef broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper, and ginger. (You may proportionately increase the amounts of ingredients for the liquid if you desire more gravy or are braising in a particularly large Dutch oven.) Pour over roast; bring to boil. Reduce heat, cover, and braise (cooking term alert!) until meat is tender, about 2½ to 3 hours.

Remove bay leaf and discard. Combine cornstarch and water in a cup or suitable vessel; stir until mixed well. If a smooth sauce is desired, strain the liquid into a saucepan and thicken with the cornstarch preparation separately. Use as a gravy over the meat, or for any other purpose such as over a bed of noodles.

Enjoy, and remember: no zig zag eating, please. It’s unrefined. 😉