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Home-Style Roast Beef Recipe

Home-Style Roast Beef Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 2-1/2 hours + standing YIELD:25-30 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 serving (1 slice) equals 259 calories, 13 g fat (5 g saturated fat), 100 mg cholesterol, 487 mg sodium, 3 g carbohydrate, trace fiber, 31 g protein.

Reviews for Home-Style Roast Beef

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MY REVIEW
Reviewed Oct. 5, 2013

"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."

MY REVIEW
Reviewed Nov. 9, 2011

"Made this for Thanksgiving last year, followed the recipe exactly using the same cut of meat It was a perfect hit, So when I was asked to cook for our Church Ministers Dinner I cooked this and I received rave reviews. So I am cooking it again this year."

MY REVIEW
Reviewed Dec. 23, 2010

"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."

MY REVIEW
Reviewed Jan. 3, 2008

"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...."

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Wine Pairings

Light-Bodied Red Wine

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