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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 (65)

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Average Rating:

Total Reviews: 65

Showing 41-50 of 65

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  • on February 02, 2013

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    I added more seasoning such as garlic and onion powder. It took me less time due the meat was 3 pounds

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  • on January 27, 2013

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    Excellent. For those who suggest it needs more seasoning, it's because you didn't put enough salt and pepper. Think of it as eating a good "roasted" steak. You never need more than s/p on a Ny Strip. Why do you need more on this? Leave the extras out and you have yourself a great dish. Keep in mind the cooking time is "suggested"..watch your food.

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  • on January 17, 2013

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    It came pretty good, but needed some extra seasonings.

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  • on January 15, 2013

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    This is a great and easy way to prepare a roast beef. If I were only making this for my family I would add some thyme, rosemary and garlic to give it a little more spice. However, my father who likes a traditional roast absolutely loved this. It was tender and juicy (resting is important!, and I served it with mashed potatoes. I also just mixed the flour with softened butter to add to the pan juices for the gravy. It's much easier and it needed the butter for richness.

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  • on January 14, 2013

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    So glad I made this! My roast was just under 3 pounds and I used two onions. I turned off the oven off around 2 1/2 hours and let it sit in the oven for additional 20 minutes. It came out perfect. Great flavor and even tastier on day 2! The only trouble I encountered is not keeping up with the water evaporating in the pan- it caused the drippings to burn so I could not use them for gravy but it did not effect the roast (didn't need the extra calories from gravy any how. Not sure what everyone else was having trouble with. Maybe your ovens are running hot.

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  • on January 12, 2013

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    This came out moist, tender, and flavorful. Most roasts in the grocery store are about 2 to 3 lbs. so don't cook as long as this recipe or it will be dry. If you like the googy soup recipes you might not like this because you can taste the beef flavor (no vinegar taste at all. If you use a less fatty roast than chuck, the roast will be drier. Use common sense...when you change a recipe there will be differences. The gravy was great.

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  • on January 09, 2013

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    This was very bland. I loveeee onions, but the onions gave the meat and the gravy a funny taste.

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  • on January 08, 2013

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    it was too bland for me! i added campbells golden mushroom soup, garlic powder and liptons onion soup mix it was much better. the temp on oven was ok but slow cooking this kind of cut is better slow cooked

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  • on January 06, 2013

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    So delicious! Next time I'm going to use only half an onion just to make it a touch less sweet. This was SO DELICIOUS!

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  • on January 06, 2013

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    Just made this in my crockpot. I added carrots and celery on top of the onions. My beef was about 3 lbs and I used the 1/4 cup apple cider vinegar. Beef very tender and I got a lot of "juice" for my gravy. No vinegar taste at all. I reheat this the next day. I used the fat on the top of the drippings to make my gravy. I melted the fat, added flour to make a roux. My mom always served her pot roast with noodles, so to be sure I had enough gravy, I added a small can of beef broth to my drippings.
    Only thing - recipe should be called "Pot Roast" not "Roast Beef with Gravy". Meat does not slice like a roast.

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