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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is the best roast beef you will ever try. It is so tender, moist and flavorful! It is very easy to make. Ingredients:
3 -4 lbs eye of round roast |
3 tablespoons vegetable oil |
1 (10 3/4 ounce) can cream of celery soup |
1 (1/2 ounce) envelope dry onion soup mix (i like liptons) |
2 cups water |
Directions:
1. Trim the fat from the roast.
2. Add the oil to a dutch oven and sear the roast on medium/ high heat until browned.
3. While browning the roast, in a medium bowl mix together the cream of celery soup with the dry onion soup mix and 2 cups of water.
4. Pour the soup mix over the roast. Cover the top with foil and poke a few holes on top to release the steam.
5. Cook at 350 degrees for 2 hours. Every hour remove the pan and carefully roll the roast over.
6. Remove the roast from the pan to a cutting board and allow to rest for 15 minutes before thinly slicing. If it is still very hot, it will not slice well and it will crumble.
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