Cordelia's Roast Beef

1. 1

   Rub the salt into the meat very well.

2. 2

   Coat the meat with the flour.

3. 3

   Heat the vegetable oil in a large cast-iron Dutch oven and sear the roast on all sides.

4. 4

   Transfer the roast to a platter and scrape the pan to loosen the drippings.

5. 5

   Add the French onion and mushroom soups and 3 3/4 cups water to the pan.

6. 6

   Bring to a boil, then reduce the heat to a simmer.

7. 7

   Return the roast and its juices to the pan, cover and cook until the meat is tender, about 3 hours.

8. 8

   Remove the roast to a platter or cutting board to rest.

9. 9

   Slice and serve with the pan gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.