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Sunday Night Roast Beef and Gravy with Easy Rice Recipe

Sunday Night Roast Beef and Gravy with Easy Rice

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Average Rating:

Total Reviews: 102

Showing 51-60 of 102

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  • on December 28, 2009

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    Wow, not the dry boring roast beef I remember eating as a kid. Delicious and juicy. The rice was the perfect compliment.

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  • on December 25, 2009

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    This is a great recipe. Very easy and delicious. A big Christmas Eve hit! It was perfectly tender and also made wonderful gravy which is a big must at our house. This is one that I will make over and over. Don't add any additional salt after cooking, it's plenty salty.

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  • on November 14, 2009

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    My husband and son are very picky eaters, this is a great recipe for them b/c it's healthy and delicious. Everytime I make it they keep coming back for more!! It's my favorite b/c its so easy to make.

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  • on November 09, 2009

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    This roast turned out perfectly. I used a little less cayenne in the Essence - a teaspoon - didn't want the heat - and I didn't have onion powder. But I figured the onions in the bottom of the pan would make up the difference. They did. My roast was almost 2 lbs. Only took an hour to cook and could have been less. But the flavor was awesome. Made some garlic mash and Ina's green been sautee. Perfect dinner. Enough left for sandwiches. The trick is to slice the roast super thin - and then it will melt in you mouth. Oh, and I used a little of Tony Carchere's instant roux mix also to thicken the gravy. Will be perfect hot roast beef sandwiches too.

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  • on November 09, 2009

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    This was the toughest piece of meat I've ever put in my mouth. This cut of meat is meant for slow cooking.

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  • on October 01, 2009

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    I was cooking a 2 3/4 pound beef rump roast according to the directions of this recipe and after and hour of cooking I couldn't even get a fork through my roast. I then decided to turn the temperature up to 300 degrees and cover my roasting pan. Finally, at about 9:00 pm, my roast was tender. I don't know how it tastes because we had to eat something else last night. If I am missing something about this recipe, please comment. Thanks

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  • on September 20, 2009

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    I NEVER THOUGHT I COULD MAKE A ROAST BEEF THAT'S FORK TENDER, BUT I CAN AND HAVE (TWICE! USING THIS RECIPE. TO MAKE IT A TRULY ONE-POT MEAL, I ADD POTATOES & CARROTS, PLACE A LID ON THE TOP FOR THE LAST 20-30 MINUTES OF COOKING, AND TURN UP THE OVEN TEMP FROM 275 TO 375. BOTH TIMES I HAVE DONE THIS AND IT WORKED FOR ME. NOT ONLY IS THE ROAST BEEF TENDER, THE ADDED VEGETABLES ARE PERFECTLY COOKED. I THEN REMOVE EVERYTHING FROM THE POT, ADD THE WATER & CORNSTARCH, AND IN A MATTER OF SECONDS I HAVE DELICIOUS GRAVY. LOVE THIS RECIPE! THANKS EMERIL!

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  • on September 14, 2009

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    This was probably the best meal I have made thus far and my husband concurs! I made garlic mashed potatoes with fresh chives instead of the rice. The meat was very juicy and full of flavor. The cooking time was perfect and it really helps if you cut the center of the roast into two small slits so the juices seep into the meat. Definitely a dish I will make again. Thanks Emeril!

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  • on August 08, 2009

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    Hubby is a hard-working truck driver with a picky appetite. He mostly wants fried foods. This recipe is a winner. Easy for me to cook and hubby loved it. I made it according to the recipe and also added some peeled carrots, cut in 1/2. I also left the onions in the gravy. And that was delicious. Along with baked potatoes as a change from rice and it was a very satisfying meal. Thanks Emeril!

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  • on July 30, 2009

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    Emeril have the best recipes and this one is a keeper...so simple and flavorful. Thank you

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