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Recipe courtesy of Trisha Yearwood

Cordelia's Roast Beef

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  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

Directions

  1. Rub the salt into the meat very well. Coat the meat with the flour.
  2. 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.
  3. Slice and serve with the pan gravy.

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