I call this Beef Tip, but it really isn’t because I used chuck roast. You would never know. This turns out so tender that it literally will melt in your mouth. I think the Dutch oven really makes a difference, but you could probably do this in a crock pot as well.
3 lb. chuck roast, cubed (You could also use stew meat)
1 can French onion soup
1 can Beef Broth
1 can Cream of Mushroom soup
1 package dry onion soup mix
Flour/water to thicken to taste
Put cubed beef into Dutch oven.
Pour soup mixture over beef.
Cook in oven at 250 degrees for 5-6 hours. Check regularly and stir. At one point, I added a little more flour/water mixture to thicken the gravy. Test meat for tenderness. If it is still tough, cook longer.
Serve over mashed potatoes and serve with whatever sides your choose. We did corn, Red Lobster biscuits, and grapes! This truly was delicious and is a winner at our house!