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Beefy Onion Roast With Gravy

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“This was a grocery store discovery! Walking down the soup isle and said hey this might be good!”
READY IN:
1hr 15mins
SERVES:
8-9
UNITS:
US

Ingredients Nutrition

  • 12 cup mayonnaise
  • 1 (1 1/4 ounce) packageof dry beefy onion soup (Lipton)
  • 3 lbs roast, your favorite cut
  • 1 garlic clove
  • 12 cup flour
  • 2 (8 ounce) cans beef, broth-low sodium
  • 5 small red potatoes
  • 2 celery ribs
  • 1 12 lbs carrots
  • 1 small white onion

Directions

  1. Pre heat over to 375 degree. In a small bowl mix the mayo and the dry soup mix. Cut garlic into thin slices. Cut slits into roast and place garlic slices in the slits. Place roast in a racked roasting pan. Cover the roast with the mayo mixture. Add the veggies around the roast. Cook for 45 minutes at 375 then reduce to 325 and cook until roast reaches 150 degrees for medium rare.
  2. To make the gravy.
  3. Remove veggies and roast and place on a serving plate. Place roasting pan over two burners and add beef brother and reduce on medium heat for about 10 minutes, Add the flour until the desired consistancy is acheived.
  4. Serve roast with gravy.

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