1 (2 to 2 1/2 lb.) beef sirloin roast
2 tbsp. Montreal steak seasoning
2 tbsp. vegetable oil of choice, for browning
1 (10 oz.) can beef consume
1 (10 oz.) can French onion soup
1 can water (use empty soup can)
2 tbsp. Worcestershire sauce
cayenne pepper, to taste

Preheat oven to 375°F.

In a heavy pan (such as a Dutch oven), with lid, large enough to hold roast and all liquids, brown seasoned roast on all sides.

Once browned, remove from pan and add in both soups, water and Worcestershire sauce. Start with a couple shakes of cayenne if you are not that adventurous, or more to your taste (not more than an 1/8 of a teaspoon unless you like hot). Put the roast back into the pan and bring to a solid boil. Turn off heat and put pan into oven.

Cook at 375°F for 1 hour, then turn heat down to 325°F and cook for 1 1/2 to 2 more hours.

Remove from oven; let rest 20 minutes. Slice thinly and put back into pan with juices.

Serve on crusty bread, with or without cheese under meat. Ladle juices on as desired.

Submitted by: Patsy