Best Roast Ever

Recipe by Sandy Doenges
READY IN: 2hrs 15mins
SERVES: 10-12
YIELD: 4 pounds


  • 3
    tablespoons vegetable oil
  • 1
    (10 3/4 ounce) can cream of celery soup
  • 1
    (1/2 ounce) envelope dry onion soup mix (I like Liptons)
  • 2
    cups water


  • Trim the fat from the roast.
  • Add the oil to a dutch oven and sear the roast on medium/ high heat until browned.
  • While browning the roast, in a medium bowl mix together the cream of celery soup with the dry onion soup mix and 2 cups of water.
  • Pour the soup mix over the roast. Cover the top with foil and poke a few holes on top to release the steam.
  • Cook at 350 degrees for 2 hours. Every hour remove the pan and carefully roll the roast over.
  • Remove the roast from the pan to a cutting board and allow to rest for 15 minutes before thinly slicing. If it is still very hot, it will not slice well and it will crumble.