Easy Saucy Roast Beef
photo by JackieOhNo!
- Ready In:
- 1hr 15mins
- 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!
Questions & Replies
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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.
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By day, I torture college students in my public speaking classes, and run the speech tutoring Lab at a local college, and I also deal with my 3 children and make sure my husband keeps our family business on track. Then in my spare time, I still manage to cook, which to me is my "stress relief." I love to try new recipes, and my big challenge in my family is that no one likes to try anything new... my husband has the most basic tastes, and our sons follow him and can barely get themselves to eat those green things, what do they call them, um, vegetables. They swear that hamburgers are vegetable... ha ha. I'm the only one in the family who loves fish and seafood, all kinds of vegetables and fruit - everyone else is take-out pepperoni pizza, hamburgers, hot dogs, fries, and fried chicken. UGH! Where did I go wrong! At least the students at my Speech Lab love all those brownies I bake and bring for them.