| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 370 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 38 g |
| Cholesterol | 118 mg |
| Sodium | 620 mg |
Reviews
The smell alone is worth 5 stars. It always reminds me of being in my Irish aunts kitchen on holidays. The recipe is simple and easy and always turns out 100% perfect. I’m making this today for St. Paddy’s day dinner tomorrow!
I made the Cordelia’s roast two years ago; my family loved it and ask to make it this year for Xmas eve dinner. It deserves a 5 star.
Best roast beef ever!
The meat was very bland and I only simmered if for 2 hours…..it came out med/well!!!! It would’ve been shoe leather if I did it for the 3 hours it called for! NOT a favorite!!
This was amazing!! What a great way to take a “cheap” cut of meat and make it world class!!
This was so good, and got rave reviews from my family! The meat was tender and the gravy was great. I added a cornstarch slurry to the gravy after I removed the meat to thicken it up. Served wit mashed potatoes and roasted Brussels sprouts. Yummy!
Every time I make and eye of round it is dry. I made this tonight. You an cut it with a butter knife. It was so moist and delicious. This will be the only way I cook an eye of round.
Absolutely easy and delicious. I had to substitute cream of celery soup for the mushroom soup since I am allergic to mushrooms. That probably changed the flavor but in no way compromised the final product. I also added small yellow potatoes and carrots the final hour of simmering and thickened the broth with some corn starch. Making this again for Christmas Eve!
I love this my roast beef came so tender and absolutely delicious. This is a keeper and it’s going to be part of family favorites. Thank you
Simple and delicious!