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    You are in: Home / Recipes / Roast Beef Recipe
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    Roast Beef

    Average Rating:

     32 Total Reviews

    Showing 1-20 of 32

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    • on September 15, 2002

      Delicious! The aroma while this was cooking made our mouths water. We enjoyed a lovely roast dinner with a very tasty gravy to boot! So easy to make, the herbs and the coffee added gave the gravy a unique flavour. Thanks for posting.

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    • on April 13, 2003

      Love the way this turned out! My family couldn't guess there was black coffee in it! I sliced the roast and poured the gravy over it. At 55 I'm still learning!

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    • on November 19, 2002

      I made this per the instructions, with only one exception: I used ONLY the roast juices to mix with flour in a separate bowl, then re-added it to the roast. One word: Delicious! I make this dish at least every 2 weeks - if not every week. My husband LOVES it! We had my Mother-in-Law over for the weekend and she raved about it, too. Thanks! Laurie Pearson

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    • on November 21, 2002

      This smelled divine while cooking and tasted just like it smelled. Of course, I did "lump" the gravy instead of thickening it . A lesson to me to pay more attention.

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    • on May 01, 2003

      Tender & juicy meat, delicious gravy,and last but not least the wonderful aroma! Good job Charlotte!

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    • on April 09, 2011

      I love this recipe!!! The only thing I do different is not use bullion, instead I use Aujus mix (my preference is Farmers Brothers) but I'm sure any pakaged mix would work great. It is less salty and more beefy flavored. I reserve some of the pan dripping to dip each bite of meat in and the rest I use to make gravy. It can't get any better than this......YUMMY!!

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    • on April 10, 2010

      I had seasoned my rump roast with some pepper and seasoning salt while browning. I also chose to go with using the crockpot because I wanted it ready when I got home. So I cooked it on high for one hour then lowered it to low for 6 hours. The flavor was really great tasting. Was going to have it with mashed potatoes but realized I didnt have any more, so just had some veggies. Next time I think I would like to try it on the stove instead. Thanks for sharing your recipe CharlotteJ

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    • on March 29, 2004

      This was very good, although the rosemary was a little overpowering for me. My family liked it, especially the gravy. It was a very easy recipe to make and I cooked it on a very busy day, so I just set the timer and left it alone.

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    • on February 28, 2004

      My DH really loved the taste of this tender, fall apart roast! I will be making this again! Thanks Charlotte!

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    • on November 30, 2003

      Excellent, the beef was fork tender, and the gravy turned out great!

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    • on June 17, 2003

      Good, simple; but not something I'd make again. Just a matter of taste. The gravy looked very nice and was a good meat gravy but not appropriate for mashed potatoes. Meat came out tender and tasty.

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    • on August 29, 2010

      Thank you for the great recipe.I have been making my roast beef like this for the last 30 yrs.and it always comes out moist and tender.The coffee acts as a meat tenderizer and it gives good color to your gravy.

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    • on February 22, 2010

      This was an awesome recipe! My husband didn't think he would like it, but he did. I'm going to make this again tonight, but I'm going to reduce the amount of salt because he said it was too salty. Other than that I will follow the recipe again exactly.

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    • on February 03, 2010

      This was tasty, but my husband didn't notice anything different then the other roasts I make, him and his undefined palate lol.

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    • on January 27, 2010

      I have always wanted to try a roast recipe that used coffee and today was the day! What was I waiting for? This was absolutely delicious. I made it just as written and it was so tender and juicy. We all loved the flavour of the gravy. I quizzed the family to see if they could guess what the secret ingredient was and they were stumped. My husband hates coffee and he did not know it was in there. For us, the amount of spices were perfect. I did turn the meat over about every half hour just to be sure it was equally tender and juicy all over. This is definitely going to be repeated and is going in the "favourites" book. Thx so much Charlotte!

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    • on December 06, 2009

      Delicious! I made this last night as a trial run for christmas dinner. I took the advise of some postings and browned the meat in a dutch oven on the stove, then transfered it to a 350 degree oven to finish. I also added a little more liquid (1 1/2 cups coffee and 1 full cup of water/bouillon), but found the end result to be a little salty. Next time I'll probably use a can of low sodium broth instead to balance the seasoning. I also didn't add any extra water to the flour at the end, and the consistancy was perfect for us. Thanks for posting such an easy and wonderful dish.

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    • on November 03, 2009

      Very tasty. I browned the roast on the stove and then transferred it to the slow cooker (low temp) for the rest of the day. The meat was so tender it just fell apart as we tried to dish it up! I didn't even get to sit down with my plate before my youngest son came back up for seconds. I used beef broth instead of the water/bouillon and cornstarch for thickener.

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    • on May 25, 2009

      This is an excellent recipe! I went easy on the rosemary because of personal preference. I also baked it in a 350 oven for 3 hours, because I had to leave the house for a couple of hours. I will double the liquid next time I do that. It was delicious! Thanks.

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    • on April 04, 2009

      I used a full can of beef broth in place of the water and bouillon cube. I also used 16 ounces of water with about a tsp of gravy master and some steak seasoning in the simmering liquid. Made a great gravy.

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    • on March 30, 2009

      Great flavor and was a big hit at dinner. Only changes I made was to double the coffee and I baked it in a 325 oven for 4 hours. Very tender. Will make again.

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    Nutritional Facts for Roast Beef

    Serving Size: 1 (80 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 38.6
     
    Calories from Fat 16
    43%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 420.4 mg
    17%
    Total Carbohydrate 4.8 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.7 g
    2%
    Protein 0.8 g
    1%

    The following items or measurements are not included:

    round roast

    Detailed Nutrition Values About Nutrition Info

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