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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 71-80 of 102

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  • on October 16, 2008

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    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

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  • on August 24, 2008

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    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.

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  • on August 09, 2008

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    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!

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  • on June 15, 2008

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    easy and tasty!

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  • on March 28, 2008

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    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.

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  • on March 11, 2008

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    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!

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  • on March 06, 2008

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    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!

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  • on February 12, 2008

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    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.

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  • on December 24, 2007

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    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.

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  • on December 16, 2007

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    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.

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