1/4 c. butter
1/2 c. onion, chopped
1 chuck roast (4 lbs. - lean)
1 can (10 1/2 oz.) condensed consomme
1 bay leaf, crumbled
Peel of 1 orange, grated
1 tsp. salt
1/4 tsp. allspice
1/8 tsp. pepper
1 1/2 c. water
2 c. Bisquick
2/3 c. milk

Melt butter in Dutch oven over high heat, add onion and brown slightly. Add meat and brown well. Pour undiluted consomme over meat and sprinkle with bay leaf, orange peel, salt, allspice and pepper. Cover and simmer over low heat (or oven 300 degrees) for 3 1/2 hours or until tender.

Remove meat to warm platter; cover with foil. Stir Bisquick and milk together - add water to pan. Drop Bisquick mixture into pan liquid (boiling) by the tablespoon. Cook over low heat 10 minutes uncovered. Then 10 minutes covered - don't peek. Serve immediately.