February 6, 2011

Kim's Hearty Roast Beef

A friend of mine brought this delicious roast over after the birth of one of my children.  It is super easy and very flavorful!  Serve with a tossed salad and some crusty bread.

1- 4 to 5 pound round or chuck roast
salt and pepper to season
1 tablespoon olive oil
potatoes, carrots, parsnips
1 can cream of mushroom soup, undiluted
1 can red cooking wine (I use Holland House)
use the soup can to measure cooking wine
1 package dry onion soup mix

In a large nonstick skillet, heat oil over medium heat; brown the roast on both sides, seasoning with salt and pepper.  Transfer to an oven proof Dutch oven or covered roasting pan.  Peel vegetables of your choice and cut into large chunks; place on top of meat.  Sprinkle onion soup mix on top of meat and vegetables.  Combine the mushroom soup and cooking wine; pour on top of roast.  Cover and bake at 325 for 3 to 4 hours until tender.


  1. I tried this recipe and it was REALLY good. The whole family loved it. I didn't have wine so I used grape juice and I don't have a dutch oven so I used the crock pot. I forgot to turn the crock pot on so it didn't get done until 10pm. It made for GREAT leftovers the next day.

  2. Thanks for the tip on the grape juice Rebekah! That's good to know because cooking wine is rather expensive for the amount that's in it (about 2 recipes per bottle). Also, as far as the pan you use, any deep casserole or roasting pan is fine, just be sure to cover tightly with foil. Glad you enjoyed it!


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