Instructions
- Sear the Beef: Preheat your oven to 350°F. In a large oven-safe pot or Dutch oven, brown all sides of the 1-inch beef cubes over medium-high heat. This locks in the juices and creates a better color for your gravy.
- Add the Aromatics: Once the meat is browned, add your chopped celery, carrots, and onions directly to the pot with the meat.
- Create the Gravy: Pour in the 2 cans of cream of mushroom soup and 2 cans of water. Sprinkle the envelope of Lipton onion soup mix over the top and stir gently to combine.
- Slow Bake: Cover the pot tightly with a lid or heavy-duty foil. Bake in the center of the oven for 2 ½ hours.
- Rest and Serve: Allow the roast to sit for 5–10 minutes after removing it from the oven to let the gravy thicken slightly.
Serving Suggestions
To recreate the ultimate comfort bowl, serve your savory roast beef over a bed of creamy mashed potatoes. For a side dish that adds a pop of color and sweetness, pair it with cream cheese buttered corn.
Pro Tips
- Vegetable Prep: Cut your carrots and celery into larger chunks so they don’t become too soft during the long baking process.
- Gravy Thickness: If you prefer a thicker gravy, you can whisk in a small cornstarch slurry during the last 15 minutes of baking.
- The “Lipton” Secret: The onion soup mix provides all the salt and savory seasoning you need, so there’s usually no need for extra salt!
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