Easy Beef Roast
photo by BLUE ROSE
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Serves:
-
8-12
ingredients
- 2 -3 lbs rump roast
- 1 (8 -10 ounce) package dry onion soup mix
- 1 cup water
- 1⁄2 cup red wine (I prefer wine) or 1/2 cup ginger ale (I prefer wine)
- sliced mushrooms, depending on size
- fresh ground pepper
- 4 tablespoons flour
- 6 tablespoons water
directions
- Rub the rump roast with the pepper and put in good size roaster.
- Add rest of the ingredients, except flour and water.
- Cover.
- Roast in a 350* oven for approximately 2 hours.
- Use your thermometer for the doneness you prefer.
- I like an inner temperature of 150*.
- Baste every so often to keep meat moist.
- When done take out meat cover with foil and let it rest.
- Mix your flour and water in a jar with a cover and shake quickly. This removes any and all lumps.
- Put your pan on the burner, pour in the flour/water mixture; stir until thickened.
- If you like a thinner gravy just add water. If you like a darker, richer color to your gravy add a"seasoning and browning sauce".
- Now you are ready to thinly slice your meat.
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Reviews
-
I really liked this, it had lots of good flavor. I put two pork tenderloins in a casserole dish, dumped in some whole baby potatoes and carrots. I mixed up the onion soup mix, water and red wine (and a squeeze of Dijon) in a measuring cup and then poured over top of everything. I covered it and baked it at 350 for 2 hours. The gravy was really flavorful and I didn't even bother thickening it.
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RECIPE SUBMITTED BY
glitter
United States
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