Daddy's Sunday Roast Recipe

5 2 3
Daddy's Sunday Roast Recipe
Daddy's Sunday Roast Recipe photo by Taste of Home
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Daddy's Sunday Roast Recipe

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5 2 3
Publisher Photo
Daddy was a close friend of the local butcher, Mr. Mason, who always saved the preferred cut for his best customer! To please Daddy, that roast had to be big enough so he could count on leftovers for cold beef sandwiches the following week. —Mary Lewis, Memphis, Tennessee
Featured In: Dad's Best Recipes
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 3-1/2 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 3-1/2 hours

Ingredients

  • 1 beef rump roast or bottom round roast (5 to 6 pounds)
  • 1/2 cup cider vinegar
  • Salt and pepper to taste
  • 1 cup water
  • GRAVY:
  • 1/2 cup all-purpose flour
  • 1 cup cold water
  • 1 teaspoon browning sauce, optional
  • Salt and pepper to taste

Directions

Place roast in a deep roasting pan, fat side up; pour vinegar over roast. Let stand for 15 minutes. Sprinkle with salt and pepper. Add water to pan.
Cover and bake at 400° for 3-1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before roast is done, uncover to brown the top.
Remove roast to a serving platter and keep warm; skim fat from pan juices. Pour juices into measuring cup, adding water if needed to measure 3 cups.
Mix flour and cold water until smooth; stir into pan juices. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in browning sauce if desired. Season with salt and pepper. Serve gravy with roast. Yield: 10-12 servings.
Originally published as Daddy's Sunday Roast in Reminisce September/October 1993, p47

Nutritional Facts

8 ounce-weight: 261 calories, 9g fat (3g saturated fat), 113mg cholesterol, 61mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 38g protein.

  • 1 beef rump roast or bottom round roast (5 to 6 pounds)
  • 1/2 cup cider vinegar
  • Salt and pepper to taste
  • 1 cup water
  • GRAVY:
  • 1/2 cup all-purpose flour
  • 1 cup cold water
  • 1 teaspoon browning sauce, optional
  • Salt and pepper to taste
  1. Place roast in a deep roasting pan, fat side up; pour vinegar over roast. Let stand for 15 minutes. Sprinkle with salt and pepper. Add water to pan.
  2. Cover and bake at 400° for 3-1/2 hours or until meat is tender, adding additional water if needed. About 15 minutes before roast is done, uncover to brown the top.
  3. Remove roast to a serving platter and keep warm; skim fat from pan juices. Pour juices into measuring cup, adding water if needed to measure 3 cups.
  4. Mix flour and cold water until smooth; stir into pan juices. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in browning sauce if desired. Season with salt and pepper. Serve gravy with roast. Yield: 10-12 servings.
Originally published as Daddy's Sunday Roast in Reminisce September/October 1993, p47

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Reviews forDaddy's Sunday Roast

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MY REVIEW
cooks a lot User ID: 4196230 245132
Reviewed Mar. 8, 2016

"I made this in the crock pot and put potatoes and carrots on top of the roast. We were away all day and had company coming for dinner. I set everything on the table. Sat down for grace. Got up to get something I forgot to put out. When I came back, there was only a bit left. Needles to say, I am adding this to my "make again" list. Very tender and obviously everyone loved it!"

MY REVIEW
loriellen71@hotmail.com User ID: 1636273 17341
Reviewed Jul. 30, 2008

"My husband will eat no other roast"

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