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Roundup Beef Roast

"I made this roast for my husband's birthday party and everyone loved it," relates Shannon Jones of Trail, British Columbia. Enjoy the juicy roast for one meal and beat the clock another day by using the leftovers in the two recipes that follow.
  • Total Time
    Prep: 15 min. + marinating Bake: 2 hours 10 min. + standing
  • Makes
    3-4 servings plus 4-1/2 cups leftover roast beef


  • 1/4 cup sherry or apple juice
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1 beef rump roast or bottom round roast (3-1/2 pounds)
  • 1 tablespoon Dijon mustard


  • In a shallow dish, combine the first seven ingredients; add the roast and turn to coat. Cover; refrigerate overnight.
  • Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Brush with mustard. bake, uncovered, at 450° for 10 minutes. Reduce heat to 325°. Bake for 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes; thinly slice against the grain.

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Average Rating:
  • s_pants
    Mar 23, 2020

    Loved the flavor. Only had 1 1/2 pound roast and cooked it for 1 1/2 hours, but still overdone at that point. Should have checked it much earlier.

  • HOGWriter
    Feb 22, 2013

    I used a bottom round roast and it turned out perfect. It has well balanced flavors that hold their own without taking over the meat. Leftovers were still tasty the next day. I hope to use what hasn't been nibbled away by family members, in the referenced stir-fry recipe following the directions. A repeat performance has already been requested.

  • lllsews
    Dec 20, 2009

    Made this for Thanksgiving this year, it turned out very good.

  • jwagner2401
    Aug 30, 2008

    No comment left