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Basic Roast Beef Recipe

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
TOTAL TIME: Prep: 5 min. Bake: 3-1/2 hours YIELD:14 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. First Day: Pot Roast. Place peeled carrots and halved peeled potatoes in with the roast during the last 1-1/2 hours of cooking.
  • 3. 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.
  • 4. Third Day: Beef Stew. Heat gravy and chunks of beef in a pan, along with leftover potatoes and carrots.
  • 5. Fourth Day: Beef over Rice. Heat leftover beef and gravy and serve over cooked rice.
  • 6. 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.

Reviews for Basic Roast Beef

Sort By :
MY REVIEW
Reviewed Jan. 25, 2016

"Excellent recipe; I probably would cook it just a little less than the time listed...I also made the Day 2 sweet and sour beef and that was also very good and very easy."

MY REVIEW
Reviewed Feb. 23, 2015

"Good basic recipe."

MY REVIEW
Reviewed Nov. 3, 2013

"Simple to make, came out perfect. Highly recommend."

MY REVIEW
Reviewed Dec. 24, 2012

"this is a good and simple recipe. I use garlic powder also and 2 bay leaves. Instead of flour for the gravy, I use cornstarch. No lumps in the gravy that way."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.