Cordelia's Roast Beef
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 370
- Total Fat
- 20
- Saturated Fat
- 6
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 38
- Cholesterol
- 118
- Sodium
- 620
- Total: 3 hr 30 min
- Active: 30 min
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.