This
roast beef with gravy recipe submitted by Lloyd Rushing of Texas
City, Texas USA.
Roast
Beef with Gravy
- 1 (3 to 5 pound) Beef
Roast (Pikes Peak, Rump, English, etcetera)
-
- Gravy:
- 1 (10-ounce) can RoTel
brand tomatoes (tomatoes with chilies)
- 2 (10.75-ounce) cans mushroom
soup (store brand okay)
- 1 (10.75-ounce) can Campbell's
brand golden mushroom soup
- 1 (1.5-ounce) package
dry onion soup mix (store brand okay)
- 1 teaspoon garlic powder
- 1 cup chopped green onions
- 1 teaspoon ground black
pepper
- In a 16 quart roaster
or cast iron Dutch Oven, mix all the gravy ingredients and dilute
with water to the consistency
that you like your gravy. Place roast in gravy and spoon some
gravy over it. Place in at
350°F (175°C) oven for 1 1/2 hours. Remove and turn roast
and place back in oven for
1 hour.
- Remove roast and slice
in 1/4-inch slices across the grain. Place back in the gravy,
cover and bake for
45 minutes to 1 hour. The roast beef will be tender enough to
cut with a fork.
A 5 pound roast will serve
12 to 14 people.
Note from Lloyd: Delicious
served with mashed potatoes and garlic bread (bread with garlic
flavored oleo or butter
and browned in a broiler.) Also, we used to use a large baked
potato instead of mashed potatoes.
