Print Options

Back to Home-Style Roast Beef >

Include these items:

Select reviews >

Taste of Home Logo

Home-Style Roast Beef

Home-Style Roast Beef
A very moist roast, this gains richness from the gravy, and the bacon gives it a somewhat different taste. For variety, you can cube the roast and serve it over rice with gravy...or cube and mix it with noodles, gravy and vegetables if you'd like to make it into a casserole. My husband and I have a son, 15. -Sandra Furman-Krajewski, Amsterdam, New York
25-30 ServingsPrep: 10 min. Bake: 2-1/2 hours + standing

Ingredients

  • 1 beef rump roast or bottom round roast (10 to 12 pounds)
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-1/4 ounces) beef gravy
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup water
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 3 tablespoons dried parsley flakes
  • 3 tablespoons dill weed
  • 2 tablespoons dried thyme
  • 4-1/2 teaspoons garlic powder
  • 1 teaspoon celery salt
  • Pepper to taste
  • 1 large onion, sliced 1/4 inch thick
  • 8 bacon strips
  • 1/4 cup butter, cubed

Directions

  • Place roast in a large roasting pan with fat side up. In a small
  • bowl, combine the broth, gravy, soup, water, Worcestershire sauce
  • and soy sauce; pour over roast. Sprinkle with seasonings. Arrange
  • onion slices over roast. Place bacon strips diagonally over onion.
  • Dot with butter.
  • Bake, uncovered, at 325° for 2-1/2 to 3-1/2 hours or until the
  • meat reaches desired doneness (for medium-rare, a meat thermometer
© Taste of Home 2013

2 of 2

Home-Style Roast Beef (continued)

Directions (continued)

  • should read 145°; medium, 160°; well-done, 170°). Let
  • stand for 15 minutes before slicing. Yield: 25-30 servings.
Nutrition Facts: 1 serving (1 slice) equals 259 calories, 13 g fat (5 g saturated fat), 100 mg cholesterol, 487 mg sodium, 3 g carbohydrate, trace fiber, 31 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013