Cordelia's Roast Beef

2	Tbsp	salt
1		(3 lb) eye of round beef roast
1/2	cup	all-purpose flour

3	Tbsp	vegetable oil
2	cans	(10 oz each) French onion soup
1	can	(10 oz) golden mushroom soup

1	Rub the salt into the meat very well. Coat the meat with flour. Reserve left-over flour for thickening gravy later.
2	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.
3	Take meat out of pot and set aside.
4	GRAVY: Scoop out several ladles of gravy and pour into a blender. Add reserved flour and blend until smooth. Pour back into the pot with the remaining liquid. Heat and stir until gravy thickens.
5	Slice meat into 1/4" slices and place in a 13x9" pan. Pour a generous amount of gravy over the meat.

Serves 8. Nothing smells better than a roast cooking in the oven -- the Dutch oven, that is. This roast smells great all over the house as it slowly simmers in its own gravy. This recipe makes a lot of wonderful gravy that can be used on other foods, such as mashed potatoes, roast chicken, or pork tenderloin roast.

Source

Source: Home Cooking with Trisha Yearwood

Lyons Family Cookbook