Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Beef Dinner Recipe
    Lost? Site Map

    Roast Beef Dinner

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 55 mins

    25 mins

    3 hrs 30 mins

    Trisha W's Note:

    This is the meal that I said in my About Me page that is my favorite to come home to after church on Sunday. The whole thing (meat, gravy, vegies) is ready. You can add a salad, rolls and/or green beans if you want - but not necessary. And the house even smells yummy. It also works for an evening meal (if you can put it on in the mid afternoon). It can cook while you take a walk, nap, shower, and read a book. Preparation time is mainly peeling the vegies (which I often do the night before.)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 3 1/2-4 lbs roast (7-bone, or boneless chuck)
    • meat tenderizer (I prefer Adolphs)
    • 2 (10 3/4 ounce) cans condensed cream of mushroom soup
    • 1/2 can water
    • 8 -10 potatoes
    • 8 -10 carrots
    • 1 -2 onion


    1. 1
      Peel the potatoes, carrots, onions.
    2. 2
      Rinse clean.
    3. 3
      Sprinkle one side of the roast heavily with Adolps, prick with a long handled fork in several spots.
    4. 4
      Place sprinkled side down in a hot roaster.
    5. 5
      Sear for about 1 minute.
    6. 6
      Sprinkle top side with Adolphs, prick.
    7. 7
      Turn and brown other side.
    8. 8
      Take off heat.
    9. 9
      Empty the two cans of mushroom soup on top of the roast.
    10. 10
      Pour about 1/2 can of water on the bottom of the pan.
    11. 11
      Place clean, peeled vegetables on and around the roast.
    12. 12
      Cover with lid.
    13. 13
      Gravy will be ready in the bottom of the pan when through cooking.
    14. 14
      Bake at 325 degrees for 3 1/2- 4 hours.
    15. 15
      Left over meat and vegetables can be cut up and warmed in left over gravy thinned with water, later in the week, for a quick stew.

    Ratings & Reviews:

    • on March 14, 2005


      We loved this recipe!! My DH says it's a "keeper". It was very easy to make especially because I replaced the carrots with baby carrots and the onions with thawed pearl onions and the potatoes with baby reds. I didn't need to peel anything...and just needed to quarter the potatoes. Also, I used Marie's suggestion and dredged it in flour before browning. Lastly, used the crockpot instead of roaster. It was in there for 6 hours. I threw all the veggies in for the last 2 hours. We had tons of gravy! This was excellent!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2004


      Lordy, you can add me to the list of cooks who love this recipe! It's fantastic! I used a chuck roast, and since I was out of carrots, tossed in some broccoli. Worked out great. Nifty recipe for the tougher cuts of meat. Thanks for sharing this one...We really enjoyed!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2004


      This recipe tastes great! It's a HIT for the whole family! Leaves you smackin' your lips for more!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Roast Beef Dinner

    Serving Size: 1 (584 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 765.6
    Calories from Fat 393
    Total Fat 43.6 g
    Saturated Fat 16.8 g
    Cholesterol 136.9 mg
    Sodium 664.4 mg
    Total Carbohydrate 49.5 g
    Dietary Fiber 6.5 g
    Sugars 6.1 g
    Protein 42.7 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes