Supreme Roast Beef Recipe

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"This fix-and-forget roast is one of our family's favorite Sunday meals," says Jackie Holland of Gillette, Wyoming. "With just five ingredients, it's simple to prepare and leaves plenty of leftovers to enjoy later in the week."
TOTAL TIME: Prep: 10 min. Bake: 1-3/4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 1-3/4 hours + standing
MAKES: 8 servings

Ingredients

  • 1 large onion, sliced into rings
  • 2 tablespoons Worcestershire sauce
  • 4 to 5 teaspoons coarsely ground pepper
  • 1 beef rump roast or bottom round roast (4 to 5 pounds)
  • 6 to 8 bay leaves

Nutritional Facts

1 serving (8 ounces) equals 301 calories, 11 g fat (4 g saturated fat), 136 mg cholesterol, 114 mg sodium, 3 g carbohydrate, 1 g fiber, 45 g protein.

Directions

  1. Place onion in a greased shallow roasting pan. Rub Worcestershire sauce and pepper over the roast. Place over the onion; top with bay leaves. Cover and bake at 325° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness.
  2. Discard bay leaves. Let stand for 10-15 minutes before carving. Thicken pan juices if desired. Yield: 8 servings.
Originally published as Supreme Roast Beef in Quick Cooking March/April 1999, p42

Nutritional Facts

1 serving (8 ounces) equals 301 calories, 11 g fat (4 g saturated fat), 136 mg cholesterol, 114 mg sodium, 3 g carbohydrate, 1 g fiber, 45 g protein.

Light-Bodied Red Wine

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

Reviews for Supreme Roast Beef

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Oct. 29, 2012

"I cut down on the pepper to two tsps."

MY REVIEW
Reviewed Jan. 4, 2012

"This was very good. I might add a touch of salt or a bit more Worcestershire next time. I did thicken the juices to use as a gravy by adding 2 tablespoons of corn starch and heating over medium heat until thickened. If you do not like pepper (my family does) you might want to decrease the amount before cooking and let people add it as they desire. My family loved it the way it was."

MY REVIEW
Reviewed Jul. 13, 2008

"This was very spicy. I will make it again using less pepper."

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