“This is the best roast beef you will ever try. It is so tender, moist and flavorful! It is very easy to make.”
READY IN:
2hrs 15mins
SERVES:
10-12
YIELD:
4 pounds
UNITS:
US

Ingredients Nutrition

  • 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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