Prep 15 mins
Cook 1 hr
I love a nice juicy medium rare roast beef but my family demands well done meat and that's just way too dry for me; I found a way to make everyone happy and it is so easy! This will work for anyone cooking for a group that has very different ideas of how well done the roast beef should be. It's really easy because you season the meat and do nothing more until it finishes roasting, then you mix water and gravy and add sliced meat and that's about as much effort as it takes!
- 2 -4 lbs beef roast (I use rump roast, but any cut will work)
- 2 -3 tablespoons McCormick's Montreal Brand steak seasoning
- 2 (3/4 ounce) packages brown gravy mix
- 3 cups water
- Preheat oven to 350 degrees.
- Place beef roast in roasting pan on top of a roast rack so that it is not laying flat on the pan bottom.
- Cover beef with montreal steak seasoning so that you don't even see the beef surface; if you don't have the seasoning, you can sub salt and lots of fresh cracked pepper and maybe a touch of garlic powder (but it won't be exactly the same).
- Roast beef for about 45 minutes to 1 hour depending on size; you can use meat thermometer to check if you like, meat should be at medium rare.
- Let meat rest for a few minutes; while this is going on, mix 3 cups cold water with 2 packages brown gravy mix (a whisk really helps here).
- After a few minutes, slice roast beef as thin or thick as you like; my family likes it about a 1/2 to 3/4 inch thick. Set aside a few slices for those who like their meat medium rare.
- Drain pan drippings from roast pan into a large frying pan, add gravy mixture, stir until it starts to bubble.
- Place roast beef slices that you want to be well done into pan with gravy, cook and let gravy reduce a bit, about 10 minutes or so.
- Put well done beef and also saved medium rare slices onto a serving platter and drizzle last bits of gravy over all. Enjoy!
This is an excellent method for preparing roast beef to everyone's liking and is a great idea. However, I found that using a rump roast made for a tougher roast than I care for. I normally use rump roast for pot roast, and I should have used eye round, which is my preferred roast beef. I also normally don't use gravy mix, but you can make your gravy from drippings and then add your sliced meat to that to cook it more thoroughly. It really is a good way to please everyone! Thanks for sharing. Made for Spring PAC 2012.
This is a good recipe for a beef roast. I did find that the montreal steak seasoning had a little more pepper than I care for, however the roast did have wonderful flavor. I made home made gravy and cooked the roast to a medium rare. Served with mashed potatoes. Thanks for posting. Made for Fall 2011 PAC.