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
- 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
- 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 should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing. Yield: 25-30 servings.
Originally published as Home-Style Roast Beef in Country Woman November/December 1998, p31
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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