Lindsey’s Saucy Roast Beef

by Lindsey on April 4, 2012

Roast Beef

When beef roasts go on sale I always make sure to pick one up to make this delicious roast. It’s incredibly simple, allergy friendly, and sure to please your family.

This recipe takes a little bit of forethought as it takes a few hours to roast, but it’s worth it. As it cooks, it makes a lovely gravy that you can pour on some mashed potatoes when you serve up dinner.

 

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Saucy Roast Beef

Yield – 8 servings

Preparation Time – 15 minutes

Cooking Time – 4 hours

Ingredients

  • 4lb beef roast, whatever cut is on sale is fine
  • 1 tablespoon olive oil
  • 3/4 water
  • 1 packet Zatarain’s Cajun Brown Gravy Mix (or sub a homemade gravy mix)
  • 1 packet Italian Dressing Mix (or sub a homemade mix)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 2 teaspoons parsley

Directions

  • Preheat your oven to 325F.
  • In a dutch oven, heat up the olive oil over medium high heat.
  • Sear the roast on all sides until browned.
  • Fill a measuring cup with the water and then add in all of the packets and spices. Mix it well.
  • Pour water mixture over the top of the roast.
  • Pop the roast in the oven for 4-6 hours. You’ll know it’s done when it simply falls apart at the touch of a fork. If it hasn’t made it to that point, roast it a little longer and check again.

You could also, if you need to, put all of the ingredients in a crock pot in the morning and let it cook all day on low. Pop some potatoes in there as well and you’ll have most of a dinner when you get home from work.

{ 5 comments… read them below or add one }

Danielle Hull April 5, 2012 at 12:26 pm

I can’t save the recipe to ziplist! I get the “gnarly 404″ page :( I tried this in both Chrome and Firefox.

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Jackie S April 9, 2012 at 7:10 pm

I can’t find Cajun brown gravy anywhere. Do you know if I can just add creole seasoning or something like that to my brown gravy mix?

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Amy February 9, 2014 at 6:44 pm

I followed your recipe exactly and after 2 hours, it was black. Should I have covered it in the oven? I thought about it, but the recipe didn’t specify. I have the worst luck with pot roasts, I have tried them in both the crock pot and the oven, and they never come out like my mom used to make. I give up!!

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Natalie February 19, 2014 at 7:52 pm

I cooked it at 300F for about 5 hours. The gravy was pretty much evaporated by the time it was cooked, so I made another pack and threw it in a few minutes before I pulled it out. It was a bit dry so I think I’ll defiantly use more liquid next time.

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Step May 23, 2014 at 12:21 am

This temp or cook time must be wrong. No way you can cook a roast that high for that long. a large chuck roast only takes 2 hours at that temp and time….a rump roast depending on size only 2 – 3 hours. But the seasoning combo sounds good…..

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