Roast Beef
Ingredients
- from Lorene Coker
- 3 1/2 - 5 lb. Roast
- Onion sliced
- Salt and pepper
- -1 can cream of chicken soup and 1 can cream of mushroom
- Or use 1 can onion and 1 can beef broth soup
- - Or use 1 beef and 1 chicken bouillon cube and 2 cups water
Instructions
- I like to use sirloin tip roast. Do not brown. Salt and pepper to taste and place
- in Dutch oven; put sliced onion on top and pour soups (undiluted) or the 2
- bouillon cubes on top. (Do not use water if using soups). Place a tight cover on
- pan and place in 450 degree preheated oven for 15 minutes, reduce heat to 250
- degrees and leave for 3 1/2 to 4 hours.
Notes
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