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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 (63)

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Average Rating:

Total Reviews: 65

Showing 21-30 of 65

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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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  • on February 12, 2013

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    This roast was the best roast we have ever had. Mom & my three sisters have all made this since the showed aired on Feb 2, 2013.
    Got to try it !

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  • on February 11, 2013

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    This roast was scrumptious! I had a 3.5 pound chuck roast. I used salt, plenty of black pepper, garlic powder, and a bay leaf. Then, I followed the recipe and roasted it about 3 1/2 hours. It was so moist and tender! The flavor was wonderful. My family loved it and they want to have it again. Can't imagine an easier way to cook a roast. Easy peasy!

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  • on February 10, 2013

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    DO NOT COOK IN A GLASS DISH! Needed to add water, and the tap water shattered the dish. Glass everywhere and shattered the oven door.

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  • on February 10, 2013

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    This recipe is amazing! I literally had nightmares last night after investing in the 5 pound chuck roast and reading the reviews. I even put too much cider vinegar over top by mistake. It was so good, tasted like prime rib. You have to have good meat and have it rolled and tied by your butcher. The gravy was awesome!

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