Community Pick
Beef Roast
photo by ratherbeswimmin
- Ready In:
- 3hrs 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1587.57-2267.96 g rump roast or 1587.57-2267.96 g sirloin tip roast
- 2 (680.38 g) can beef gravy
- 113.39 g can mushrooms, sliced
- 28.34 g envelope onion soup mix
- 118.29 ml Italian salad dressing
- carrot (optional)
- potato (optional)
directions
- Mix gravy, mushrooms, soup mix and Italian dressing; pour over beef roast.
- Bake, covered, for 1 hour 15 minutes per pound at 300°F.
- Add carrots and/or potatoes during last hour, if desired.
- Cooking time is approximate, depending upon how big your roast is.
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Reviews
-
This was very easy. I must confess my husband and son enjoyed it more than me (although I ate my share LOL). I cooked it covered, and feel it would definitely have dried out had I done otherwise. I also found the remaining gravy very salty and toned it down with about 1-1/2 cups water. It was still thick enough. Next time I will add water to the original liquid and use a blade or cross-rib roast instead of the more pricey sirloin tip. BTW, this smells divine as it cooks!
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I will admit that the combination of the ingredients for this recipe made me a skeptic. However, I was pleasantly surprised with how delicious and tender this roast was. It melted in my mouth and I received many compliments from my family who enjoyed it as much as I did. I highly recommend this recipe!
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Tweaks
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I cooked this for a recent party at my home. It was very tasty. I substituted fresh mushrooms that I sauteed before adding to the gravy and I used the Home Style gravies in the jar for this recipe. I will try adding the potatoes and carrots next time and possibly try it in the crock pot as other readers have suggested. Thanks for posting!!
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This was very easy. I must confess my husband and son enjoyed it more than me (although I ate my share LOL). I cooked it covered, and feel it would definitely have dried out had I done otherwise. I also found the remaining gravy very salty and toned it down with about 1-1/2 cups water. It was still thick enough. Next time I will add water to the original liquid and use a blade or cross-rib roast instead of the more pricey sirloin tip. BTW, this smells divine as it cooks!
RECIPE SUBMITTED BY
Kelly Cameron
United States