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Home-Style Roast Beef

This moist roast beef gains its richness from the gravy. For a change of pace, try cubing the roast and serve it over rice with gravy. Or mix it with noodles, gravy and vegetables to make it into a casserole. —Sandra Furman-Krajewski, Amsterdam, New York
  • Total Time
    Prep: 10 min. Bake: 2-1/2 hours + standing
  • Makes
    10 servings


  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-1/4 ounces) beef gravy
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/4 cup water
  • 1/4 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 3 tablespoons dried parsley flakes
  • 3 tablespoons dill weed
  • 2 tablespoons dried thyme
  • 4-1/2 teaspoons garlic powder
  • 1 teaspoon celery salt
  • Pepper to taste
  • 1 large onion, sliced 1/4 inch thick
  • 8 bacon strips
  • 1/4 cup butter, cubed


  • Place roast in a large roasting pan with fat side up. In a small bowl, combine the broth, gravy, soup, water, Worcestershire sauce and soy sauce; pour over roast. Sprinkle with seasonings. Arrange onion slices over roast. Place bacon strips diagonally over onion. Dot with butter.
  • Bake, uncovered, at 325° for 2-1/2 to 3 hours or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.
Nutrition Facts
4 ounces cooked beef: 368 calories, 22g fat (8g saturated fat), 112mg cholesterol, 1277mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 32g protein.

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  • Stephen
    Jan 4, 2021

    Can this be made in a slow cooker? If on low, how long?

  • JoyceNokleby
    Jan 4, 2021

    In the times where food shelf lines are increasing, taking a $12 per pound piece of meat which should stand on it's own merit of flavor does not need all those added items. That you take a piece of chuck and use if you don't want it tasting like fresh beef. I just spent $400 this weekend on a grown/hand fed beef. Last thing the farmer says when you pick it up...don't ruin it by cooking it wrong. Factory grown animals have no flavor. Farm grown in open pastures have all the flavor in the world. I grew up learning how to cook was right there to teach HOW to cook and HOW to cut a piece of meat. He has been known to order as part of his meal and then gone to the kitchen to watch it being cooked. He built roads for a living and ranching a side job. You don't ruin food, no matter what the cost OR your income.

  • cwbuff2
    Oct 5, 2013

    Very good roast recipe. I used an 8 lb bone-in prime rib roast, which would have been enough for 10-15 people, and it took about 3 hrs. However, the onions and bacon looked done after 2 hrs and overdone at 3, so I wouldn't put them on the roast until it has baked an hr. This recipe is great because it makes its own gravy - no messing around at the last minute making lumpy gravy from drippings. This will definitely go in my recipe rotation.

  • Joan kj
    Nov 9, 2011

    Made this for Thanksgiving last year, followed the recipe exactly using the same cut of meat It was a perfect hit, So when I was asked to cook for our Church Ministers Dinner I cooked this and I received rave reviews. So I am cooking it again this year.

  • Cricket115
    Dec 23, 2010

    fabulous! Pleased every picky eater in my house and the neighbour loved the remaining marinade. We will add this to our list of regular meals.

  • CherylShumaker
    Jan 3, 2008

    I made this and bought the exact cut of meat (bottom round roast - which is twice the cost compared to the roast cut that I usually buy) and the meat was not tender at all. The taste of the juices and bacon and onion were great - flavor was all great - but the meat just was not tender what-so-ever.....I would recommend buying the roast meat that you are most comfortable with for this recipe....