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Almond Beef Roast with Wild Rice

This tender beef with gravy and rice has been one of my daughter’s favorite dinners for years. She now lives in Georgia, and I often serve it when she comes to visit.—Gloria McKenzie, Panama City, Florida
  • Total Time
    Prep: 15 min. Bake: 2-3/4 hours
  • Makes
    8 servings

Ingredients

  • 1 beef sirloin tip roast (about 3 pounds)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup apple cider or juice
  • 1 envelope onion soup mix
  • 1-1/2 cups uncooked wild rice
  • 1/4 cup minced fresh parsley
  • 2 tablespoons butter
  • 1/2 cup slivered almonds

Directions

  • Preheat oven to 325°. Sprinkle roast with flour and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from heat.
  • In a small bowl, whisk chicken soup and cider until blended; stir in soup mix. Pour over roast. Bake, covered, 2-3/4 to 3-1/4 hours or until meat is tender.
  • Meanwhile, cook wild rice according to package directions. Stir in parsley and butter.
  • Remove roast from pan. Stir almonds into sauce in pan. Serve roast with rice and sauce.
Nutrition Facts
5 ounces cooked beef with 1/2 cup rice and 1/3 cup sauce: 480 calories, 20g fat (6g saturated fat), 119mg cholesterol, 662mg sodium, 33g carbohydrate (3g sugars, 4g fiber), 41g protein.

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