Roast Beef in Gravy

By kawaibaby

Tricia Yearwood

Ingredients

• 2 tablespoons salt
• 1 3-pound eye of round beef roast
• 1/2 cup all-purpose flour
• 3 tablespoons vegetable oil
• 2 10-ounce cans French onion soup
• 1 10-ounce can golden mushroom soup

Preparation

Step 1

Rub the salt into the meat very well. Coat the meat with flour.

In a large cast-iron Dutch oven, heat the vegetable oil. Sear the roast on all sides. Transfer the seared roast to a platter and scrape the pan to loosen the drippings. Add the soups and 3 soup cans of 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 for 3 hours, or until the meat is tender.

Slice and serve with the pan gravy.