If you are like me, perhaps you enjoy putting a bit of time in earlier in the day (I’m thinking Sunday of course…) and then having the day for other needs—family, chores, relaxation, you name it.
This usually involves a meal that can be cooked over a longer period of time, such as a nice roast of beef. I tried this recipe this past weekend and it was fabulous—simple, taste and great for left-overs too. Enjoy!
- 3 1/2-5 lbs rump roast or 3 1/2-5 lbs sirloin tip roast
- 2 (10-12 ounce) cans beef gravy (I love to add a bit, 1/4 cup of PCs pot roast sauce)
- 1 (4 ounce) can mushrooms, sliced
- 1 (1 ounce) envelope onion soup mix
- 1/2 cup Italian salad dressing
- carrot (we love them cooked for the full cook-time)
- potato (add, just like the carrots)
- season to taste with salt and pepper
- Add 1 cup of water to the pan and place the roast in the pan (no need to use a grate, place the roast right on the bottom of the pan).
- In a bowl, mix gravy, mushrooms, soup mix and Italian dressing; then pour over beef roast, all in a large pan with lid.
- Bake, covered, for 1 hour 15 minutes per pound at 300°F.
- Add carrots and/or potatoes during last hour, if desired (as above, I prefer to add these for the full cook-time).
- About half way through the cook time, you can stir the potatoes and carrots to ensure an infusion of the gravy flavour.
- Cooking time is approximate, depending upon how big your roast is.