Pat's Roast Beef

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Loved it! And dont assume it would be just as tasteful using a cheap cut of beef. Even if the recipe just called for salt and pepper any real cook knows that the salt and pepper mixed with the beefs natural seasons ends up everytime Finger-Licking-Good! So before attempting any recipe be an experienced cook First! Second plan to follow the recipes of Professionals correctly. Lastly, realize that going the cheap route on cuts of beef will everytime result in the taste that's not expected. Being a real and experienced cook I could look at the cut they chose an tell it wasn't London broil (duh! So let us whom are COOKS follow the directions correctly rendering the same results. Those not that experienced take responsibility for our cooking trails an errors. To the Neeleys every recipe by yall I tried, taste wonderful or come out right. Thanks for all the well seasoned recipes, and easy to follow directions. Keep up the good cooking.

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totally awesome and easy to prepare!!!

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I've made this numerous times and 9 out of 10 it came out amazing! This last time, I must have gotten a bad cut (I made the mistake of buying a pot roast and it was so dry, it was inedible.
The sauce is fabulous, just go easy on the wine and the salt or it can be overpowering.

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Every time I visit my family in the DC 'burbs, my mom picks up a big roast for me that she finds on sale at a local supermarket. I freeze it, bring it home, defrost it over a few days, and then cook it with this recipe. It always comes out amazingly delicious. Depending on the size of the roast, it the cooking time will vary, but 130 degrees will get you pretty medium-rare.

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Very simple , very awesome. Skipped the wine and went with the old stand by milk, flour, butter in the pan drippings and the family loved it! On today's budget this was a home run. Pat and Gina bring couples & famlies back to the kitchen. Love them!

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I Love this recipe, so easy I used chuck roast and it tasted like prime rib, with the mushroom/onion medley OMG. Made mashed potatoes too, my family loved it. Using the leftover gracy/mushroom for stroganoff in a few days. Will make this one again!

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I thought this was a good recipe that was easy to prepare & did not call for a lot of ingredients. I would not stress out about the cut of roast. I used an inexpensive cut & it came out great. I will definately make it again. Be sure to serve it with mashed potatoes because you will have quite a bit of tasty gravy!

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I used an eye of round roast and it turned out perfect! My family loved it, the leftovers were gone in no time. I can't wait to make this again :

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Delicious & Super Easy...Me & my family Love It!!

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Thanks to the video and reviewer's comments, I now know what is suppose to be done with the cut of beef, 'Eye of Round'! Never having made it before, I can't believe how simple and amazing it is to make classic Roast Beef - and gravy!! I've made it twice now: The first time I used a lesser cut of beef (top round' I think because that's what I had, and I put a lid on it in the oven - it turned out fantastic! Then after realizing there was a video attached to this recipe online, I was able to recognize the eye of round cut in my grocery store and made it again last night - just perfect! Thanks, Food Network! You are turning me into a good cook!