Cordelia's Roast Beef

Total Time:
3 hr 45 min
Prep:
30 min
Cook:
3 hr 15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 to 3 tablespoons salt
  • One 3-pound eye of round beef roast
  • 1/4 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • Two 10-ounce cans French onion soup
  • One 10-ounce can condensed mushroom soup, such as Campbell's Golden Mushroom
Directions

Rub the salt into the meat very well. Coat the meat with the flour.

Heat the vegetable oil in a large cast-iron Dutch oven and sear the roast on all sides. Transfer the roast to a platter and scrape the pan to loosen the drippings. Add the French onion and mushroom soups and 3 3/4 cups water to the pan. Bring to a boil, then reduce the heat to a simmer. Return the roast and its juices to the pan, cover and cook until the meat is tender, about 3 hours. Remove the roast to a platter or cutting board to rest.

Slice and serve with the pan gravy.


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    This recipe is featured in:

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