A-1 Pot Roast

1 Tbsp. Olive oil
2 lbs. Beef Chuck Steak
1/2 C. Bottled Steak Sauce
1/4 C. water
3 Tbsp. brown sugar
2 Tbsp. prepared mustard
1 tsp. lemon juice

1. In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.

1. Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.

1. Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.

1. This also comes out really tender with a "falling apart" texture if you cook it on low heat in a crockpot for 6-7 hours.

1. To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.

1. Pour sauce over steak or serve separately.

No-Bake Cookies

2    C. sugar
4    Tbsp. cocoa
1/2 C. butter
1/2 C. milk
1    C. peanut butter
1    Tbsp. vanilla
3    C. oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter, and milk.  Let boil for 1 minute.  Add peanut butter, vanilla, and oatmeal.  Drop on waxed paper until cooled and hardened.