- 1 [3 to 4-pound / 1.4 to 1.8-kg] piece beef
- 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- 1 pack dry onion soup mix
- 1 tablespoon [15 mL] steak sauce
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- Preheat oven to 325°F [160°C].
- Transfer beef into a heavy Dutch oven casserole.
- Into a small bowl, mix together cream of mushroom soup concentrate, dry onion soup mix and steak sauce.
- Evenly spread mixture over top and sides of roast.
- Cover casserole; transfer beef into preheated oven for 3 hours, until tender.
- Lift meat to a cutting board.
- Let stand for 5 minutes, then cut roast into thin slices.
- Pour cooking juices into a sauceboat, for guests to help themselves.
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