Roast Beef with Gravy

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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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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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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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Great recipe. Made a few changes after reading previous reviews. Only had a 3.5 lbs. rump roast. Heavily seasoned beef with S & P, but also mixed garlic powder, onion powder, dried thyme and dried rosemary. Rubbed onto roast and let sit for an hour. Did not have heavy duty aluminum foil so I used a roasting bag. Poured the vinegar in and covered roast with the onions.Just put a piece of aluminum foil under the bag just in case the bag leaked. Cooked the roast in the 1 inch of water and kept checking throughout cooking time. Roasted for 4 hours at 350 degrees. Gravy did not come out dark so I added a few drops of Maggi seasoning. This roast was delicious and so was the gravy. 3 people almost finished the entire thing. Sent the recipe to my daughter who is a doctor that usually spends alot of her Sunday afternoons doing patient notes. This is something she can put into the oven and just walk away.

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This was good, I was a bit bummed when my juices ran out into the water bath and diluted it. But I thought ahead and had beef broth on hand in order to make my gravy. I also cooked separately potatoes and carrots in beef broth since I really like them with my roast. I will make this one again. Thanks

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This was just ok. I will not make it again. There are much better pot roast recipes out there. I had a gorgeous 5lb roast but it came out gray with the fat bulging. I had to take it all apart to take out the fat, sinew and grizzle before serving it to guests. I cannot imagine slicing and serving at the table.

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Beef Roast Have To Be Cut AGAINST The GRAIN. If Not A Fan Of The Vinegar Gravy Try A Batch & Just SEE How You Like It.It's A "Southern Thing" In Cooking. We Enjoy Miss.Trisha's Sunday Dinners & Singing Afterwards. Reminds Me Of Grand~Parents & Other Relatives, Honest Food w/o Slick "Tricks". Time Honoured Traditions Passed Down. If Heat Of Oven Was Too High, Simply Turn Down After Browned & Use A Thermometer For Correct Temp.

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Made this for the first time for my husband. He absolutely loves it! I forgot and didn't check often enough about the water, but will do better in the future. This sames me alot of time compared to my other recipe for roast beef. Thank you Trisha!

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I followed the recipe exactly. I was disappointed that the meat was as tough as a boot so it just ended up in the garbage. Maybe it was a bad cut of meat? The flavor was ok but I just couldn't chew it!

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Roast was tender, but the vinegar ruined the flavor of the onions and the gravy. I also think 450 is way too hot. Use the left over roast to make a great beef stew the next day. I actually enjoyed that more than the original dish. I think I'll stick to the old crock pot method for this one.