Beef Roast

  • Prep Time: 10 mins
  • Total Time: 3 hrs 10 mins
  • Servings: 4-6
  • About This Recipe

    “very tender, very juicy. makes lots of gravy great over mashed potatoes simple to make. melts in your mouth everyone who’s tried this recipe agrees you won’t find an easier or better tasting beef roast recipe anywhere.”

    Ingredients

  • 3 1/2-5lbs rump roast or 3 1/2-5lbssirloin tip roast
  • 2 (12ounce) cans beef gravy
  • 1 (4ounce) cans mushrooms, sliced
  • 1 (1ounce) envelope onion soup mix
  • 1/2 cupItalian salad dressing
  • carrot(optional)
  • potato(optional)
  • Directions

  • Mix gravy, mushrooms, soup mix and Italian dressing; pour over beef roast.
  • Bake, covered, for 1 hour 15 minutes per pound at 300°F.
  • Add carrots and/or potatoes during last hour, if desired.
  • Cooking time is approximate, depending upon how big your roast is.
  • Reviews

  • “This was very easy. I must confess my husband and son enjoyed it more than me (although I ate my share LOL). I cooked it covered, and feel it would definitely have dried out had I done otherwise. I also found the remaining gravy very salty and toned it down with about 1-1/2 cups water. It was still thick enough. Next time I will add water to the original liquid and use a blade or cross-rib roast instead of the more pricey sirloin tip. BTW, this smells divine as it cooks!”

  • “I wasn’t at all concerned about the ingredients.I have used Wishbone Italian forever, mixed with worchestershire to marinate steaks in.I never even thought of using for a roast.Yes, the gravey is FANTASTIC!!!Very Good!!!”

  • “I will admit that the combination of the ingredients for this recipe made me a skeptic. However, I was pleasantly surprised with how delicious and tender this roast was. It melted in my mouth and I received many compliments from my family who enjoyed it as much as I did. I highly recommend this recipe!”

  • “was very easy and very good will make againi put it in the crock pot”

  • “I have made this roast beef for several people already,it is perfect.The only thing I changed was,I made my own gravy from a powder.It is delicious. Nora”

  • “I told my mom I was making Sunday dinner & the roast had canned gravy as one of the ingredients. She scoffed at the idea– until she tasted it! It was a big hit with my whole family, including my parents and my 4 year old son!”

  • “This roast puts Martha Stewart to shame!It makes my mouth water while it cooks for hours… It is absolutely scrumptious!!My family of two LOVES it and we ate the whole roast that night!I wish I had left overs for tomorrow!!Thank you for being such a great cook..could you post more of your recipes?????”

  • “I made this roast for my family and my brothers family and we all gave it 5 stars.Was really simple yet very good flavor and really tender.Will definitely make again!!”

  • “This Beef Roast was excellent! I made mine in the slow cookker and the juice wasn’t real thick. I thicken some of the sauce for gravy and saved the rest of the juice to pour over the meat so it wouldn’t dry out in the fridge. Thanks for sharing this wonderful recipe.”

  • “I can’t believe somehing so easy to make came out so delicious.My guests all came back for seconds!Thanks Kelly!”

  • “I highly recommend this recipe! It was the best beef roast I have ever had! I too agree that themixture of ingredients made me wonder, but the out come left my family and I agreeing that theroast and gravy taste truly delicious.This recipe makes plenty of gravy to have over mashed potatoes. Wonderful!”

  • “This was excellent!! I made beef gravy using Wyler’s salt free boullion and thickened with Wondra flour. Used half an envelope of onion soup mix and Ken’s Italian dressing.Also used a sirloin tip roast.My inlaws loved it. Served it with homemade spaetzle (BHG recipe).”

  • “Oh, my!!! This was a wonderful and easy dish to make! The roast was fork tender and so flavorful, that my sons licked their plates. I didn’t have any beef gravy, so I used one can of cream of mushroom and one can of cream of celery soup. I added a 1/2 cup of water and a little extra Italian dressing. I gave my potatoes 1 1/2 hours in with the roast and they were perfect. I stopped making rump roasts many years ago, because they would always come out dry and tough. But no more! This will definitely be a regular in my meal planning. Thank you so much for such a fantastic recipe!!!”

  • “I reviewed this recipe the when I made the recipe…Now I want to tell you how even the leftovers were awesome!!I saved the 2/3 quart of leftover gravy and the meat in a separate container.Last night I threw the meat and gravy into a large skillet…added 3 cups of water, 1/2 cup soy sauce, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper…and simmered for about a hour on med-low.I then toasted some Hoagie rolls and we had the most incredible French Dip Sandwiches I have ever tasted.THANKS KELLY!!!Your wonderful recipe gave us 2 terrific meals.As a note I had about 1/2 quart left of the mixture which is mostly sauce with the occasional pieces of meat which I froze.I think I will make some Beefy Noodles with it at a future date for a side dish.Wow!! 3 meals from one which just keeps getting better and better.”

  • “Made this, this past weekend and OMG was it ever YUMMY!!!!found my new “to go to” beef roast recipe!the flavors were fantastic! ultimate comfort food!!!!!I used a sirloin tip roast and couldn’t find the Franco-American gravy (they were bought out by Campbell’s which come in smaller cans) so instead I used 2 – 12oz jars of Heinz beef gravy- also I omitted the mushrooms since don’t like them…also I put this all in my crock-pot on low for 8 hours… SOOO good!thank you!!!”

  • “This was SO good.I liked this much more than the one you see quite often with the ranch dressing.I kept thinking of this meal for days after I had it.Haha.”

  • “I’m always the late-comer to popular recipes–how did I miss this easy, tasty beef roast?Probably because I tried Yooper’s “To Die For Crock Pot Roast” (#27208) years ago, and never looked for another beef roast recipe.Both have similar ingredients, but this one has more of a roast beef flavor, versus what comes out of a crock-pot.The house smelled wonderful while in the oven, and we really enjoyed the addition of potatoes/carrots.I did brown the roast first, and baked for a shorter duration.Now I have two easy beef roast recipes–thanks for sharing, Kelly.”

  • “I have been making this roast for almost a year and it always comes out fantastic!I have made it with chuck roast and boneless chuck roast and, for some reason, I only like it if the roast has bones.It is much more flavorful that way.As others have said, there is tons of gravy and I haven’t found it to be too salty.We have it as a family meal but have also served it to guests with many compliments.I like to take the leftovers and use it in my Sweet & Sour Cabbage Soup.Thanks for a wonderful recipe.”

  • “We were having guest over for Christmas dinner and I didn’t want to have turkey again so I came across this recipe…made it…and boy it was a HIT!!! Everyone loved it! I was a bit skeptical about the italian dressing but I put it in anyway. I’m glad I didn’t keep it out I’m sure it contributed to the overall flavor of the dish. Very moist and tasty! Thank you!”

  • “So Yummy! I made it in the crockpot on low for 6 hours. I didnt have the gravy so I just used Beef broth and then after it was finished cooking I took out the mushrooms and sauted them and then I reduced the sauce and thickened it. This is the best roast Ive ever eaten.”

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