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"This is by far the simplest way to make roast beef and gravy," assures Abby Metzger of Larchwood, Iowa. "On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad."
Nutritional Facts 1 serving equals 267 calories, 14 g fat (6 g saturated fat), 90 mg cholesterol, 517 mg sodium, 4 g carbohydrate, trace fiber, 27 g protein.
Originally published as Roast Beef and Gravy in Quick Cooking January/February 2002, p53
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Dec. 24, 2011 by jenluv37
Very good, traditional roast. Nothing spectacular but a very good recipe. Very easy to make.
Reviewed on Oct. 28, 2011 by bjsilve0
Excellent flavor and easy.
Reviewed on Oct. 15, 2011 by punkysquirrel
This tasted great, although I added a little cornstarch at the end to thicken up the gravy a little bit.
Reviewed on Jul. 25, 2011 by jmkasprak
I have to agree, it couldn't be much easier to have roast beef and gravy.
Reviewed on Jun. 22, 2011 by ldiekman
This was soooo yummy and so easy to make. I will definitely make this again. Leftovers are great, over bread.
Reviewed on Jun. 13, 2011 by amygerman15
These were so good that even my picky kids and husband rated it A+. It also made great gravy.
Reviewed on Apr. 19, 2011 by jmswann
It's easy and very tasty. Just wish I know about adding potatoes and carrots.
Reviewed on Jan. 31, 2011 by kpartlow
Best recipe for roast beef EVER!!!!
Reviewed on Jan. 20, 2011 by deboralbtn
I have made this so many times I've lost count. I don't always have the sherry or beef broth and it still comes out with enough gravy. Sometimes I'll even add a bit of red wine, that is a nice addition.
Reviewed on Nov. 09, 2010 by jenmaro
My family loves this recipe and it's so easy & delicious. It is good with potatoes, noodles, or rice. It doesn't matter if you're a bit late from work, as it seems to only improve with a little more cooking time. Makes great leftovers and my dogs also love it! I made this from Quick Cooking over 10 years ago, and it's my main recipe for roast beef. It's also in the 5 ingredient recipe cookbook, which is excellent!
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