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Home-Style Roast Beef

Total Time

Prep: 10 min. Bake: 2-1/2 hours + standing

Makes

10 servings

This moist roast beef gains its richness from the gravy. For a change of pace, try cubing the roast and serve it over rice with gravy. Or mix it with noodles, gravy and vegetables to make it into a casserole. —Sandra Furman-Krajewski, Amsterdam, New York
Home-Style Roast Beef Recipe photo by Taste of Home

Ingredients

  • 1 beef rump roast or bottom round roast (3 to 4 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° until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 2-1/2 to 3 hours. Let stand for 15 minutes before slicing.

Nutrition Facts

4 ounces cooked beef: 368 calories, 22g fat (8g saturated fat), 112mg cholesterol, 1277mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 32g protein.

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