Save Recipe Print
Total:
3 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
3 hr 30 min
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Roast Beef with Ginger and Jus

Recipe courtesy of Danny Boome

Mini Yorkshire Pudding with Roast Beef

Recipe courtesy of Danny Boome

Herb-Crusted Roast Beef with Horseradish Cream

Recipe courtesy of Sunny Anderson

Roasted Beef Tenderloin with Basil-Curry Mayonnaise

Recipe courtesy of Giada De Laurentiis

Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy of Tyler Florence

Beef with Pizzaiola Sauce

Recipe courtesy of Robert Irvine

Corned Beef Hash Brown Casserole

Recipe courtesy of Food Network Kitchen

Roast Duck

Recipe courtesy of Ina Garten

Roasted Leg of Lamb

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories