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Roast Beef with Gravy Recipe

Roast Beef with Gravy

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

Showing 11-20 of 59

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  • on March 16, 2013

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    Your ROAST BEEF recipe was pretty inspiring, so simple yet so tasty. I'm really sorry that I missed the telecast last week for this episode. Wish it be possible for FOODTV to run the episode or the part pertaining to the recipe next to the recipe on the web page.

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  • on March 14, 2013

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    I saw your show today and totally amazed me! I was fascinated on how easy the roast beef can be made, and definitely I'm making it. Thank you so much for sharing your stories!
    God Bless!! I love your show

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  • on March 14, 2013

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    While the flavor of the roast was OK, aluminum foil and a harsh acid like cider vinegar should NEVER be used together if it can be avoided -- as acid eats away at the aluminum. Who wants aluminum pan juices? Since my roast was thicker than the pan was deep, I laid a piece of parchment paper over the roast to act as a barrier between acid and foil, and then tightly covered the pan with the foil.

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  • on March 04, 2013

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    LOVED IT THE BEST ROAST I EVER HAD TY TRISHA LOVE YOUR SHOW

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  • on March 03, 2013

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    ABSOLUTELY the BEST pot/roast beef I have ever had and I have eaten a TON of it! I used a boneless chuck roast which was 2.29lbs. I salted, peppered and garlic powdered it along with yellow onions cut into rings. I put 1/4cup vinegar into my foil and made sure to keep the water in the metal pan at 1" deep. I baked my sweet and regular potatoes along with a foil pouch of carrots, onions and celery while the roast was baking. It was AWESOME! I was worried about the time but it took 2.5 hours with a 30 minute rest before diving into it! ROCKIN' the YUM factor!

    I think the boneless chuck cut makes the difference.

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  • on February 26, 2013

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    This roast turned out AMAZING!! I will definitely be making this again!!! The most important thing is to follow ALL the directions!

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  • on February 24, 2013

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    This was awesome. Even my Mom who doesn't eat beef because she has trouble with her teeth loved it! The only thing is you need to keep an eye on the water in the pan. We cooked it in a glass pan and added water every 20-30 minutes as it evaporated quickly. The meat just melts in your mouth. The other people either used the wrong type of meat or did not cook it correctly as my family is big prime rib, tendorloin and overall beef eaters and know good meat. This is a winner!

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  • on February 23, 2013

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    I followed the recipe and I have to say it is now my very favorite roast! It was the most tender roast I have ever eaten. My husband is an incredible cook and he was very impressed.
    Now he wants me to cook it once a week . I will share with all my friends! Thanks Trisha for sharing a great family recipe....... It's now my family recipe!

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  • on February 21, 2013

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    After reading all the reviews I was scared to make this. I even made another roast for backup my usual way. I followed the advice of some of the other reviews and seasoned the roast very well and did everything else just like Trisha said to do and it turned out great! My husband loved it! Said it was "way better than crock-pot roast". He even called it "husband pleasin". I will definitely be fixing roast like this from now on.

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  • on February 15, 2013

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    I'd give this recipe a -5 if I could!! I used a very good choice of meat and followed directions to a tee....flavor was a minimal okay, using more seasoning's certainly won't hurt this recipe. My biggest gripe is that it turned out as tough as a pair of steel toed boots!!!!! I'm so glad I didn't serve this to any guests...I'd have died from embarrassment!! We needed to have the teeth of a barracuda to chew it!! I'll never make this again to feed a dog, let alone my family!! Lot's of luck to the next one that get's curious about this recipe.

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