Roast Beef – a great Sunday meal!

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!

Ingredients:

  • 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

Directions:

  1. 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).
  2. In a bowl, mix gravy, mushrooms, soup mix and Italian dressing; then pour over beef roast, all in a large pan with lid.
  3. Bake, covered, for 1 hour 15 minutes per pound at 300°F.
  4. Add carrots and/or potatoes during last hour, if desired (as above, I prefer to add these for the full cook-time).
  5. About half way through the cook time, you can stir the potatoes and carrots to ensure an infusion of the gravy flavour.
  6. Cooking time is approximate, depending upon how big your roast is.
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One comment on “Roast Beef – a great Sunday meal!

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