Cordelia's Roast Beef

• Meat

  • 1 3-pound eye of round beef roast

• Canned Goods

  • 2 10-ounce cans French onion soup
  • 1 10-ounce can Mushroom soup, condensed

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 2 tbsp Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

Found on foodnetwork.com

Description

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 Campbells Golden Mushroom

Directions

• 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. Adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010 CATEGORIES: Beef Brunch Roast View All Main Ingredient Beef Course Brunch Main Dish Dish Roast Technique Roasting Occasion Holiday Party