cordelia’s roast beef
Nothing smells better than a roast cooking in the oven—the Dutch oven, that is. This roast smells great all over the house as it slowly simmers in its own gravy. When my friend Mandy comes over for this meal, she loves the smell so much that she will go outside and come back in, just to get the full effect all over again! If there is any left over, use it to make hash
Servings
8
Servings
8
Ingredients
roast beef
roast beef hash
Instructions
cordelia’s roast beef
  1. Rub the salt into the meat very well. Coat the meat with flour.
  2. In a large cast-iron Dutch oven, heat the vegetable oil. Sear the roast on all sides. Transfer the seared roast to a platter and scrape the pan to loosen the drippings. Add the soups and 3 soup cans of water to the pan. Bring to a boil, then reduce the heat to a simmer, return the roast and its juices to the pan, cover, and cook for 3 hours, or until the meat is tender.
  3. Slice and serve with the pan gravy.
roast beef hash
  1. Pour the drippings from cooking a roast into a measuring cup and let the fat rise to the surface. Skim off the fat, reserving 4 tablespoons in a saucepan and discarding the rest. (If the fat measures less than 4 tablespoons, add enough butter to make up the difference.) Measure the defatted pan juices; if you have less than 2 cups, add water to make 2 cups. Boil the pan juices, the 2 cups water, and the onion until the onion is clear. Add the beef and return to a boil. Remove from the heat and stir in the evaporated milk. Serve over rice, grits, or cornbread.
Recipe Notes

I also like the hash over buttered toast with eggs.
slow-cook