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Basic Roast Beef

 Basic Roast Beef
Nothing is better for Sunday dinner then a beef roast. This recipe is so tasty and goes well with any side dish.—Virginia Vail, Lake Monroe, Florida
14 ServingsPrep: 5 min. Bake: 3-1/2 hours


  • 1 beef rump roast or bottom round roast ( about 3-1/2 pounds)
  • Salt and pepper
  • 1 large onion, sliced
  • GRAVY:
  • 2 tablespoons all-purpose flour
  • 2 cups water


  • Place beef, fat side up, on rack in a roasting pan. Season with salt
  • and pepper; top with onion slices. Add enough water to pan to cover
  • the bottom. Bake at 350° for 3-1/2 hours or until tender. For
  • gravy, mix flour with water; stir into pan drippings, cooking over
  • medium heat until gravy has thickened.
  • First Day: Pot Roast. Place peeled carrots and halved peeled potatoes
  • in with the roast during the last 1-1/2 hours of cooking.
  • Second Day: Sweet-and-Sour Beef. Heat chunks of leftover beef in
  • sweet-and-sour sauce and serve over cooked noodles. To make sauce,
  • saute 1/2 cup chopped celery and 1/4 cup chopped onion in 2
  • tablespoons butter until tender. Stir in 1 tablespoon flour. Add 1/4
  • cup sugar, 1/4 cup vinegar and 1/4 cup water. Stir until slightly
  • thickened.
  • Third Day: Beef Stew. Heat gravy and chunks of beef in a pan, along
  • with leftover potatoes and carrots.

2 of 2

Basic Roast Beef (continued)

Directions (continued)

  • Fourth Day: Beef over Rice. Heat leftover beef and gravy and serve
  • over cooked rice.
  • Fifth Day: Meat Pie. Place leftover meat chunks, gravy, peas and
  • carrots in pie plate. Top with you favorite pie crust or biscuits.
  • Bake at 350° for 30-45 minutes or until crust is golden.
  • Yield: 14 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.