- 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 Jones Dairy Farm Dry-Aged 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Home-Style Roast Beef
"Very good roast recipe. I used an 8 lb bone-in prime rib roast, which would have been enough for 10-15 people, and it took about 3 hrs. However, the onions and bacon looked done after 2 hrs and overdone at 3, so I wouldn't put them on the roast until it has baked an hr. This recipe is great because it makes its own gravy - no messing around at the last minute making lumpy gravy from drippings. This will definitely go in my recipe rotation."
"fabulous! Pleased every picky eater in my house and the neighbour loved the remaining marinade. We will add this to our list of regular meals."
"I made this and bought the exact cut of meat (bottom round roast - which is twice the cost compared to the roast cut that I usually buy) and the meat was not tender at all. The taste of the juices and bacon and onion were great - flavor was all great - but the meat just was not tender what-so-ever.....I would recommend buying the roast meat that you are most comfortable with for this recipe...."