My nana made this on Sundays in the winter. If the gravy isn’t thick enough, add a flour slurry to bring to desired consistency. It can also be prepared in a slow cooker.
2 tablespoons vegetable oil
flour, to dust beef
3 pounds bottom beef round rump roast
1 package dry onion soup mix
1 can (14.5 ounces) cream of mushroom soup
3 large carrots, peeled and cut into 1-inch pieces
3 to 4 medium potatoes, cut into 1 inch cubes
2 stalks celery, cut into 1-inch pieces
10 to 12 boiling onions
Preheat a Dutch oven over medium-high heat. Add the oil. Meanwhile, dust the roast with flour. When the oil comes just to the smoking point, add the roast and brown it on all sides. In a separate bowl, combine 1-1/2 cups water, dry soup mix, and mushroom soup. Add this to the Dutch oven, then add the vegetables. Cover tightly. Place in a 300°F oven and cook for 2 to 2-1/2 hours, or until the internal temperature of the meat reaches 140°F.
IF YOU'RE USING A SLOW COOKER
Prepare the ingredients as above. Brown the roast in a skillet, then put it into the slow cooker with the soup mixture and vegetables. Cook on low for 8 hours. Note: The vegetables will be soft. If you prefer crunchy vegetables, steam or blanch them separately prior to serving, adding 2 tablespoons of beef base for slow-cooked flavor.
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