Roundup Beef Roast Recipe

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"I made this roast for my husband's birthday party and everyone loved it," relates Shannon Jones of Trail, British Columbia. Enjoy the juicy roast for one meal and beat the clock another day by using the leftovers in the two recipes that follow.
TOTAL TIME: Prep: 15 min. + marinating Bake: 2 hours 10 min. + standing
MAKES:3-4 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 2 hours 10 min. + standing
MAKES: 3-4 servings


  • 1/4 cup sherry or apple juice
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1 beef rump roast or bottom round roast (3-1/2 pounds)
  • 1 tablespoon Dijon mustard


  1. In a large resealable plastic bag, combine the first seven ingredients; add the roast. Seal bag and turn to coat; refrigerate overnight.
  2. Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Brush with mustard. bake, uncovered, at 450° for 10 minutes. Reduce heat to 325°. Bake for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes; thinly slice against the grain. Yield: 3-4 servings plus 4-1/2 cups leftover roast beef.
Originally published as Roundup Beef Roast in Quick Cooking September/October 2003, p34

Light-Bodied Red Wine

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

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HOGWriter User ID: 3126553 49456
Reviewed Feb. 22, 2013

"I used a bottom round roast and it turned out perfect. It has well balanced flavors that hold their own without taking over the meat. Leftovers were still tasty the next day. I hope to use what hasn't been nibbled away by family members, in the referenced stir-fry recipe following the directions. A repeat performance has already been requested."

lllsews User ID: 2592041 135934
Reviewed Dec. 20, 2009

"Made this for Thanksgiving this year, it turned out very good."

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