Ingredients:
3 -4 lbs beef roast, of any kind…i prefer an arm roast.
1 (1 1/4 ounce) packets Lipton Onion Soup Mix or 1 (10 3/4 ounce) cans campbell condensed golden mushroom soup
4 cups water, enough to cover the roast
1 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 cup cooking oil ( I use vegetable oil)
Directions:
Mix flour with the salt, pepper and paprika.
Coat the roast with the seasoned flour.
Sear/brown the roast on all sides in the dutch oven pan that you are going to cook it inches Pour packet of Lipton’s Onion Soup Mix or one can of Campbell’s Golden Mushroom Soup on top of the roast.
Pour in enough water to just cover the roast, approximately 4 Cups.
Stir the soup and water to mix slightly.
On top of the stove, bring the roast, water and soup mix to a Boil on high, then turn down to a Simmer on medium or medium-low heat.
Cover pan with a lid.
Turn the roast over every 20 minutes or so to make sure it’s cooked thoroughly.
Add more water to keep roast from sticking if fluid cooks down before roast is done.
You can test the doneness by cutting in the middle of the roast with a knife or until it pulls apart easily.
After removing the roast from the pan, you can make a thicker gravy from the liquid by adding a little flour and water mixed together to thicken it.
Great over rice or mashed potatoes.
Servings: 4-6
Time preparation: 15 min.
Time total: 165 min.