Sunday Night Roast Beef and Gravy with Easy Rice

Total Time:
2 hr 25 min
Prep:
5 min
Inactive:
15 min
Cook:
2 hr 5 min

Yield:
6 to 8 servings
Level:
Easy

Directions

1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature

1 teaspoon Essence, recipe follows

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons olive oil

1/2 large yellow onion, sliced

3 sprigs fresh thyme

3 cups canned low-sodium beef broth

2 tablespoons cornstarch

1/4 cup water

Easy Rice, recipe follows

 

Preheat the oven to 275 degrees F.

 

Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.

 

Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.

 

Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.

 

Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

 

Combine all ingredients thoroughly.

 

Yield: 2/3 cup

 

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

2 cups long-grain white rice

4 cups water or canned, low-sodium chicken broth

1 tablespoon unsalted butter

1 1/2 teaspoons salt

 

In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.

 

Yield: about 7 cups


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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4.5 112
I googled the recipe outside of FN [thanks to reading previous reviews] and used the RR dutch oven to make it. WHAT a difference with the seasoning and crust. When you let it rest, make sure you cover it with foil to keep it warm. It's AMAZING. Use a bread knife to carve it or an electric knife. It was perfection. *I did not make the rice* But I also used chicken stock instead of beef stock and you could not tell the difference. I also left the onions in, they melted into the sauce. item not reviewed by moderator and published
Perfect!! Just like Sunday dinner at Gma's. Perfectly evenly done throughout. I didn't throw the onions out, OMG they were yummy. BAM! item not reviewed by moderator and published
The recipe on the foodnetwork site is scrambled and I ruined a roast trying to follow it. After this screw-up I Googled "Emeril Sunday Roast" and found the correctly displayed recipe. Once I saw it my observation that the foodnetwork recipe seemed scrambled proved correct. Here is a link to the correct recipe: http://emerils.com/120057/emerils-essence-creole-seasoning item not reviewed by moderator and published
was okay, but was even better two days later after 8 hours on low heat in crockpot, served with mashed taters over garlic bread with the gravy! gravy was the best of this. i love the seasoning but next time it gets all day in the slow cooker. too tough the way this recipe calld for item not reviewed by moderator and published
Good recipe. Tasty rice. item not reviewed by moderator and published
Disappointed. After reading other reviews I was hopeful that the recipe somehow came together better than I imagined after reading the ingredient list, but it didn't. Very bland, not a lot of flavor. item not reviewed by moderator and published
A. Great recipe. Little prep good flavor. item not reviewed by moderator and published
I made this tonight for my family, and while it turned out fine, it wasn't really any different, or better, than any other roast beef recipe that I've made in the past, and I've made roast beef, using a rump roast, a lot. The tenderness/moistness of the roast was good, but as I said, it really wasn't any more tender or more moist than a roast cooked at a higher temp, for a shorter amount of time, which is usually how I cook a roast in the oven. To be honest, the best part of this recipe was the gravy that it made. Aside from that, nothing particularly special. item not reviewed by moderator and published
This was great. I'd never bought this cut of meat before and had no idea of what to do with it. Emeril to the rescue as always. I didn't have a thermometer but my meat was 4 lbs so I did the full 2 hours and I think it came out perfectly. I had just a bit of pink in the center, bit I like my meat medium rare to medium well and it was great. I also follow the "primal/paleo" way of eating so instead of discarding my onions and adding thickener I just reduced the drippings a little and blended the onion to give it thicker texture. It's how I make most of my gravies these days. item not reviewed by moderator and published
This came out fabulous, but I made several adjustments: 1. baked at 275 for 1-1/2 hrs, then turned up the oven to 300 for the last half hour 2. I elevated my roast on a rack so it wouldn't be sitting in its own juices 3. I adjusted the seasoning (don't like the spicy stuff 4. at the last minute I also found I didn't have beef broth, so I substituted Lipton onion soup mix mixed with 4 cups of water 5. I took it out when the meat thermometer read 140, then let it rest for 1/2 hr -- it was a beautiful medium/rare roast The Lipton onion soup mix with the juices from the meat made a fabulous gravy that didn't need much seasoning at all. I served with mashed potatoes. item not reviewed by moderator and published
This is a keeper! I am not a fan of crock pot meat since it makes the meat stringy... but this meat needs a slow roast without drying it out..the meat is tender and delious. item not reviewed by moderator and published
Awesomely delicious! item not reviewed by moderator and published
Simply delicious!!! item not reviewed by moderator and published
Was awesome....beef was perfect!!!...gravy rocks too! item not reviewed by moderator and published
Delicious! !!! All my lil men loved this! !! Gravy was unbelievable and I even added some sliced carrots without taking away any flavor! Slicing thin is definitely a key!! item not reviewed by moderator and published
excellent! Gravy was perfect especially if you decide to make yorkshire pudding item not reviewed by moderator and published
Perfectly cooked meat and rich tasty gravy. I went heavy with the rub, coated every bit of meat and seared it pretty well. I think using a dutch oven or something that sears well is important for the flavor of both the meat and gravy. item not reviewed by moderator and published
Very, very yummy! This was my first stab at making an oven roast, usually pot roast I'm the crockpot figuruing you can not under oro over cook. But I must this was simple and delicious! Made in two Sundays in a row item not reviewed by moderator and published
Breaking tradition, I used this recipe for Christmas dinner 2011 & 2012, instead of turkey. Because the first time came out so well, I decided to do it again and it was even better. I love the Essence, it was very flavorful and the gravey was delicious. Impressive looking dish that was easy to do. Will go into my Recipe Box. item not reviewed by moderator and published
Excellent flavor, but needs more time to cook than was indicated. I found that I needed to cook for an extra half hour. I also put a lid on the pan during the last half of cooking to keep the roast from drying out. I didn't have fresh thyme and so skipped that. I kept the onion in the gravy and that was excellent. item not reviewed by moderator and published
I had high hopes for this recipe and I'm an experienced cook so I thought I'd be in the majority of reviewers who gave this a positive rating. However, while it smelled delicious and the gravy was good, the meat was bland and very tough. item not reviewed by moderator and published
Had a roast that was just over 2.5 lbs, so it was at temperature in 1hr10min. Almost all of the liquid remained and the onions had dissolved. Got worried when slicing because the meat was light brown inside and looked dry but it wasn't, maybe because it had absorbed the gravy. All in all, we found the roast tasty and the gravy rich and plentiful. So easy it definitely will be repeated regularly. item not reviewed by moderator and published
Delicious. My picky teenage daughters said it was the best gravy they have ever ate. My new Sunday roast. I did mashed potatoes instead of rice. item not reviewed by moderator and published
My beef was very tough, but the gravy was awesome! item not reviewed by moderator and published
I do not understand what all the fuss is about this recipe. I was so disappointed! I followed the directions exactly and the roast looked beautiful! I was excited that it would taste as good as it looked but it wasn't very flavorful. Even the outside "crust" wasn't that tasty. I will not be making it again. item not reviewed by moderator and published
Extremely easy! I made this with what I had in my kitchen, so I didn't have thyme, and I only had a 1.65lbs. roast. I cut down the ingredients, and only cooked in the oven for 30min, came out great! Perfect temp inside. item not reviewed by moderator and published
Perfect! I took the suggestion of another reviewer and let my roast sit out for about 2.5 hours to come up to room temperature prior to cooking. Next, I upped the amount of the essence seasoning using it in a liberal 'rub' fashion. Once out of the oven, I removed the roast from the dutch oven to rest on a platter. While the roast was resting I placed the pan juices into the freezer for about 30 minutes so that the unwanted fats would thicken and rise to the top. I was able to skim the fat 'skin' from the juices and proceed with making the gravy. The roast was delicious as was the gravy which turned out to be very dark and rich. I sliced up the remaining roast as thin as possible for sandwiches later in the week. The remaining gravy will freeze very nicely for a later use. I look forward to making this again with new confidence! item not reviewed by moderator and published
i love this roast it's easy and very very tender !!!!! the rice goes great with it and the gravy is awesome !!! item not reviewed by moderator and published
This is an excellent rump roast recipe, and the gravy is out of sight. I think one easy thing to miss here is letting the roast come up to room temperature before browning and roasting. I think that process is similar to cooking the roast at 72 degrees. I checked mine and it was 38 degrees out of the fridge. took about 4 hours to get to 60 and then after browning it was 70 degrees before going into the oven. I suspect this will help the folks that reported the toughness of the meat. item not reviewed by moderator and published
This is sooooo good, the second time I have made it, first with mashed potatoes and the next with rice. The gravy is awesome...I would use less broth next time, so tender, my go to rump roast recipe!! item not reviewed by moderator and published
glad i looked here for slicing tips. delicious! item not reviewed by moderator and published
I guest 1/4" slices are too thick - usually my husband slices the meat and maybe I should have let him, but our roast turned out very tough - hopefully it was just the meat I had bought, as I'd like to try this recipe again. The gravy was marginal, at best, though - needed more flavor - I thought for sure the Essence, onion, and salt which had already gone into it would have given it enough flavor - I had two hungry men and didn't have time to taste and adjust the flavor before serving. The rice was perfect and delicious, with or without the gravy. I still give the roast a 4 - it was really easy, and I'm not giving up on this recipe. item not reviewed by moderator and published
It was wonderful. Nice and juicy. Simple flavor but really good. Like what my Grandmom made. This is up my alley for time and prep. You have to cut it thinly for the full effect. I'm having this for Christmas dinner. item not reviewed by moderator and published
The roast was delicious as long as you slice it thinly, otherwise you will find it tough. The gravy is wonderful and a big hit. I did not make the rice. item not reviewed by moderator and published
Absolutely perfect rice. Followed the recipe exactly how it is stated. Perfect, fluffy, flavorful rice. item not reviewed by moderator and published
A great way to roast a toughish rump or eye round. I like to rub on lots of the essence, but with only a third as much cayenne. When you sear it up, it ends up like it's been blackened. It makes the gravy tasty as heck. Slice it against the grain as thin as you can. item not reviewed by moderator and published
The meat turned out absolutely perfect. I thought the gravy was a tad thin and unimpressive flavor-wise, but I will definitely make the roast again. item not reviewed by moderator and published
one of the best roasts' I've ever made, AND I even over cooked it just a bit. The key is to use a meat therm. as you can't really tell if it's done or not without it. I couldn't find mine so I guesstimated I’m embarrassed to say but still wonderful. The last hour I added some baby carrots which made them cooked without being mushy. When making my gravy I put the carrots along with the onions in a bowl and our guests wanted the carrot/onion recipe as well as the roast & gravy recipe. Even the kids went back for 2nds and 3rds. I made 2 roasts just incase, which was perfect because for the 2nd night with extended family still here all I did was add another can of low sodium beef broth to the gravy to make it less of a gravy and more of french dip broth, I shredded the meat to save on time cutting it up, threw it into the broth to moisten, heated it up on stove, drained the liquid into a bowl and VIOLA' buffet style make your own beef dips. THANKS SO MUCH FOR TWO NIGHTS OF HOG HEAVEN! item not reviewed by moderator and published
I'm not a cook and my culinary doing stops at pancakes. But I made this and my family loved it and said it was the best thing ever! item not reviewed by moderator and published
Awesome! I have made this 3 times in the last 3 weeks. The gravy is perfect everytime. The one time the piece of roast I used wasn't that great - too tough - but that was not the recipe's fault. Love it! item not reviewed by moderator and published
This was very good. The gravy was delish! item not reviewed by moderator and published
I don't know what went wrong. I made this roast exactly like the recipe described and roasted it in the oven at the proper temperature for the correct length of time and removed it when the temp was between 130-135 just like the directions, let it sit and then sliced it. It was the most horrible piece of shoe leather that I ever tasted. On top of that--we had guests for dinner and to say I was embarrassed would be a gross understatement. I generally love Emeril's recipes, but this one--a complete dud. I did like the taste of the gravy though, but that was an expensive way to make it! item not reviewed by moderator and published
perfecto! item not reviewed by moderator and published
Unintentionally overcooked it (mine took more like 1 hour than 2), and it was still really good. The only thing I changed was adding garlic slivers to the fat layer and the onions in the bottom. Very flavorful, as was the gravy. Very good. item not reviewed by moderator and published
Simple and Delicious!! This is my new main stay roast recipe. Tender and awesome flavor. item not reviewed by moderator and published
This was the best roast I have ever cooked. I used to only do a roast in the crockpot and they started not working out over the last year. So I tired this and it was flavorful and perfectly cooked. I love it! Thank you for sharing Emeril! item not reviewed by moderator and published
Just made it and it was excellent! My picky boys were asking for seconds which they never do. I added new potatoes and carrots with the onions and a cup of water. I put the roast on top. After cooking, I removed everything from the broth and added mushrooms to the gravy. You do need to cut the meat across the grain so it won't be stringy. My husband has said he wants it gain. item not reviewed by moderator and published
It was a good basic pot roast. I did add carrot and some garlic in with the onions. With in an hour my roast was done, and after resting we thinly sliced against the grain. My family liked it, but it was lacking in something. Next time I will follow but might add some red wine, or more herbs to give a better depth of flavor. item not reviewed by moderator and published
An easy recipe that put a smile on my wife's face! I took a tough piece of meat and made it tender and tasty> item not reviewed by moderator and published
Did exactly what I was supposed to and it was tough as nails meat.. :( item not reviewed by moderator and published
I did exactly what he said and it came out fantastic! The house smelt amazing and the taste was just as good. A fast easy dinner that anyone can accomplish. item not reviewed by moderator and published
I have made tons of emerils recipes but this was a dud.......not a fan item not reviewed by moderator and published
I made this tonight. My husband said "This is killer!!!" And I said "Does this make up for the lousey fish I made last night?" And his reply was "IT ABSOLUTELY DOES!" This recipe is sooo good. It makes a bottom round rump roast taste like an awesome piece of prime rib! I kid you not! item not reviewed by moderator and published
omg,Delizioso! This is the easiest recipe with the most outstanding results. Followed the recipe to a tee and I added Sherry. ( which was very complimentary) The meat was tender, I served with garlic mashed potatoes and fresh greenbeans. My finicky husband LOVED IT, that alone is a feat. All we say is yum! item not reviewed by moderator and published
The roast was so tender and the gravy was great. I made mashed potatoes to go with this and fresh asparagus. In my oven it took about 3 hours but it was well worth the wait. My new boyfriend was most impressed. item not reviewed by moderator and published
I have never made roast beef before I tried this recipe and it made my first time a major success! I actually served it with mashed potatoes instead of the rice and topped the roast beef and potatoes with the gravy, which was amazing. I also saved the cooked onions instead of discarding them and served them on the side for anyone who wanted them. It was a delicious meal! item not reviewed by moderator and published
Super easy, super good item not reviewed by moderator and published
because the meat was tough and bland. I followed the directions to the letter - cooked until 135 degrees & let it rest. And yes, I sliced it against the grain. Wish I had a dog because I was very upset to throw all that meat away. The gravy was good, though. item not reviewed by moderator and published
Big hit and very very easy. Would make again. I have not made a bad thing yet of Emerils. item not reviewed by moderator and published
This roast beef was delicious, perfect. I did nothing until the thermoneter said 135 degrees. Then I let it rest covered with tin foil. The next day I sliced off a piece and it was tough. When my husband (Professional Butcher) came home he sliced it in a different direction and it was tender again. Hope this helps anyone who thinks the meat is tough. Cut it in the correct direction. item not reviewed by moderator and published
Wow, not the dry boring roast beef I remember eating as a kid. Delicious and juicy. The rice was the perfect compliment. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was the toughest piece of meat I've ever put in my mouth. This cut of meat is meant for slow cooking. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Emeril have the best recipes and this one is a keeper...so simple and flavorful. Thank you item not reviewed by moderator and published
this reCipe is wonderful! i have made it about 5 times now and its always a hit.. it has a great kick to it and the gravy is perfect..the recipe is a KEEPER! item not reviewed by moderator and published
E-X-C-E-L-L-E-N-T! One word sums it up. item not reviewed by moderator and published
I couldn't believe how easy this was to cook! The meat came out tender and delicious. The gravy is to die for. My picky family was in heaven! item not reviewed by moderator and published
This meal was delciious...we used the leftover for roast beef sandwiches and on salads. I'm going to try some of additions suggested by other reviewers next time, but this recipe is great as is! item not reviewed by moderator and published
Meat was done just right. I added a bay leaf during cooking, removed before making gravy. For the gravy, I pureed the onions right in the Dutch oven rather than removing them and added 1Tbsp Worcestershire sauce before thickening. The recipe was tried because of my wife's wheat allergy. The corn starch thickened gravy was a hit all around. item not reviewed by moderator and published
Even though I don't own a dutch oven I still was able to use an old tin pot. We are not big onion fans so I used a red sweet onion instead of the yellow. WOW! I usually don't buy the Bottom Rump Roast due to the chewiness of the meat but this was amazing. It was about 3.17lbs and it cooked exactly 2hrs. We like ours a little more on the medium side so we temp. it at 140. This is a great recipe and I give it 5 stars. Emeril you ROCK!!! item not reviewed by moderator and published
It took me 3 1/2 hours to cook this roast! SOOOO frustrating! By the time it was done it was dry and the rice was COLD! It was also 9pm. item not reviewed by moderator and published
This was SOOO tasty! Every slice of the meat was exactly the same so there was no fighting over the redder or browner pieces. It was tender and juicy and had so much flavor! I left the onions in the gravy and it was delicious! This recipe is definitely a keeper. item not reviewed by moderator and published
It was so easy and if I could have messed it up, I would have. It came out perfect. I even changed up the spices a little, because I didn't have all the ingredients for the "essence". I used Tony Chachere's along with garlic powder, thyme, oregano, and s&p. I know the secret now - thanks! item not reviewed by moderator and published
My husband and I have always tried to cook a good bottom round roast and we've found it! Thanks Emeril, we can see why you are the No. 1 chef. The roast was flavorful and tender--this is a keeper! item not reviewed by moderator and published
I made this roast and it is easy and delicious. The only thing i did different was i added some garlic powder to the mix of seasonings. My husband really enjoyed it item not reviewed by moderator and published
I've always had a weakness in my cooking repertoire and that is pot roast/roast beef. Don't know why, but it just doesn't work for me most time despite most people finding it to be the most basic thing around. This came out great. My wife considered medium-rare to be 'uncooked' so I had to go to an internal temperature of 145, and following the advice of others in the comments we did 2 1/2 cups of beef broth and 1/2 cup Cabernet. We also did not dispose of the onions, but served them in a bowl for people to spoon over their meat or rice. It was a big hit, and was very easy to prepare. item not reviewed by moderator and published
I'm embarrassed to say I didn't know how to make good roast beef. This worked beautifully and I'm grateful to have the recipe! item not reviewed by moderator and published
easy and tasty! item not reviewed by moderator and published
this was incredibly good and really easy to make. i wouldn't change a thing...no need to add extra veggies in with the roast..it's tasty enough as is. item not reviewed by moderator and published
It was just a roast. Nothing remarkable really. It tasted good but not any better than any other roast made by a moderately competent cook. Meh, it's a roast! item not reviewed by moderator and published
Made a $5 Rump Roast taste like a $30 Restaurant Meal! I eliminated all salt from the recipe and made a few other modifications. I substituted "Herb-Ox NO SODIUM Beef Broth" for the low-salt version called for in recipe. It was very quick and easy to make; directions were easy to follow. Served it with mashed potatoes instead of rice. There was plenty of gravy for both meat and potatoes. The gravy and the meat were very delicious. The meal LOOKED as wonderful as it tasted. Instead of discarding the onion cooked in the broth, I served it as a side dish with the meal. I give this dish my Highest Recommendation (thanks, Emeril!) item not reviewed by moderator and published
This recipe is good and so easy! It is probably one of the easiest recipes from Emeril I have tried. My roast came out a little bit chewy and overcooked (I had a 1.5 lb piece of roast, and I didn't know how to cook it), but next time I'll make some adjustments. item not reviewed by moderator and published
I love this recipe. The flavor is perfect and the meat is tender. I do like mine like a pot roast, no red, so I slow roast mine maybe an hour or two longer so it is extra tender. item not reviewed by moderator and published
I don't cook red meat often, so I need a little extra help when I do. This recipe will produce a fool proof delicious roast. Tender and juicy (even though I cooked it a little longer because I like mine well done). Not to mention my house smells heavenly just with that little bit of onion and thyme used to season the beef. Instead of rice I paired this with Rachael Ray's yukon potatoes, some homemade Asiago bread and made Paula Dean's Creme de Menthe brownies for dessert. What a perfect, special Sunday dinner on a cold and blustery evening like tonight. item not reviewed by moderator and published
So easy and so yummy! You can't go wrong! item not reviewed by moderator and published
Today is the second time I used this recipe. Everyone loves it!! Wonderful gravy!! Very easy to prepare. Definitely not disappointed!!! item not reviewed by moderator and published
Made this for my girlfriend two days ago. Meat came out tender and juicy, gravy was delicious. Easy rice was a bit on the salty side, maybe a little less salt. All in all a great dish. item not reviewed by moderator and published
I cooked this roast in a dutch oven on the stove, not the oven, over a few hours and it was delicious. I like my beef well done, and slowly braising it in the dutch oven made it super tender. The gravy was amazing. This was so easy to make. item not reviewed by moderator and published
This recipe produces a very tasty and moist roast beef. The onion and spices are there but not overpowering. Everyone in the family enjoyed it and there was plenty left for the next day's dinner and some sandwiches.... item not reviewed by moderator and published
simple and easy to make, comes out perfectly med. rare every time item not reviewed by moderator and published
dont really know how to spell yea? but this roast is outstanding!!! I left the onions in the gravy and used red wine because I only had a little beef broth, sooooo yummy! item not reviewed by moderator and published
I THOUGHT THAT ALL THE LIQUID WOULD END UP STEWING THE ROAST BUT IT DIDN'T!! CAME OUT BEAUTIFULLY MEDIUM RARE & MY BOYFRIEND LOVED IT! THANKS EMERIL!! item not reviewed by moderator and published
I love this recipie. The flavor is awesome! This is a classic and I will make it again and again. item not reviewed by moderator and published
This is about the tastiest roast beef I've tried. I did make 1 change though. I used 2 cups beef broth and 1 cup red wine (a Burgandy). item not reviewed by moderator and published
Oh after reading other reviews....you really must slice against the grain and very thin. Very tender! item not reviewed by moderator and published
i took juice that came out of it while sittin on plate when we carved the first time, threw in another 2 cups of water, a bay leaf and two cloves garlic when i cooked it AGAIN, in the slow cooker...was really way better and almost fell apart after second day! item not reviewed by moderator and published
very good point. i bet a lot of people missed that step. item not reviewed by moderator and published
why in the world would you rate this 4 stars? you say the roast was very tough, the gravy was marginal. then why such a high rating? item not reviewed by moderator and published
and yet you give it 3 stars?? item not reviewed by moderator and published
why give it 3 stars? item not reviewed by moderator and published
and yet you give it 3 stars?? amazing! item not reviewed by moderator and published

Not what you're looking for? Try:

Sunday Roast Beef and Gravy

Recipe courtesy of Claire Robinson