- Prep
- 3 hr 30 min
- Cook
- 30 min
- Total
- 3 hr 30 min
- Servings
- 8
Method
Begin by thoroughly rubbing salt into the meat.
Next, coat the meat with flour.
Heat vegetable oil in a large cast-iron Dutch oven.
Sear the roast on all sides in the heated oil.
Transfer the roast to a platter and scrape the pan to loosen any drippings.
In the same pan, add French onion and mushroom soups along with 3 3/4 cups of water.
Bring the mixture to a boil, then reduce the heat to a simmer.
Return the roast and its juices to the pan, cover, and cook for approximately 3 hours until the meat becomes tender.
Once cooked, transfer the roast to a platter or cutting board to rest.
Finally, slice the roast and serve it with the pan gravy.
