Preheat oven to 350?. In a heavy cast iron skillet, whisk together Canola oil, flour, and salt & pepper. Place on middle rack of preheated oven. Cook in oven for 45 minutes to 1 hour, stirring every 15 minutes. Roux should be a rich brown color, but avoid cooking too long as it may burn. If roux finishes cooking before needed below, remove from oven, but keep warm to hot.

Lightly grease the bottom of a large pot or Dutch oven to prevent meat from sticking (spraying with non-stick cooking spray works well also). Brown meat in its own juices along with onions and garlic (if using minced garlic cloves). Add salt, pepper, & garlic powder (if used) to taste.

When meat has browned, add Rotel tomatoes, cream on mushroom soup, and beef broth. The mixture should be stiff, but not dry.

Over medium heat, add roux to meat mixture. Add water, beef boullion or additional beef broth (boullion or broth are prefferred over water) to make gravy. Stir until gravy thickens.

Serve over hot rice