Mom's Beef Roast

My family really liked this roast. It smelled so good cooking in the oven. Thanks for a keeper!

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Very good and especially easy! While I made the gravy, I microwaved some carrots in the broth from the roast so they tasted like they were cooked with the roast. Meat was nice and tender after 3 1/2 hours in the oven.

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I used a bolar roast (it was only about 1kg. and cooked in just over 2 hours) We loved the topping and flavour the onion soup and other ingredients gave it. Very easy and very tasty, thanks for sharing.

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I always tend to overcook a roast beef. I used the cooking instructions from my package of eye round- it was 2 1/2 lbs. and I cooked it for an hour and a half at 325. It was probably done but I had it covered and it needed to brown a bit outside. I think I should have uncovered after 45 minutes...live and learn! Thanks for an easy recipe. I served it with green beans and Cauliflower Casserole which was a nice match.

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We cooked this last week for lunchmeat. The DH loved it. It was flavorful, inexpensive and easy to make. We used the pan drippings to make the best onion dip for chips we've ever had. Just remove the drippings to a bowl, add sour cream to taste and enjoy. Thanks for posting!

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I was leary at first at adding the red wine vinegar but found out after it was made that the vinegar made the recipe all the more better. As we enjoy spicy meals, I added Montreal Steak spice instead of the pepper. I also added potatoes, onion, and carrots during the last hour of cooking and kept it covered until the last fifteen minutes. I reserved some of the drippings for gravy. This was by far an excellent meal, and so easy to prepare. Thanks.

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This was a hit in my house. It was very easy to make. For some reason I did not get much gravy from the roast, and I added a little water to the pan after removing the lid. I cooked the roast to medium rare, about 160 degrees and it was incredibly moist. Thanks for such a great tasting recipe.

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