CORDELIA'S ROAST BEEF

Cordelia's Roast Beef image

Provided by Trisha Yearwood

Time 3h30m

Yield 8 servings

Number Of Ingredients 6

Previous Next

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

Steps:

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.