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.
Saucy Roast Beef
Yield – 8 servings
Preparation Time – 15 minutes
Cooking Time – 4 hours
- 4 lbs. 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
- 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.
Danielle Hull says
I can’t save the recipe to ziplist! I get the “gnarly 404” page 🙁 I tried this in both Chrome and Firefox.
Jackie S says
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?
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!!
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.
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…..
Jessica Eaves says
I’ve never cooked this in the oven, I use my crockpot on low and turn the roast halfway through.. I havent had the roast dry out on me that way. My family really loves this recipe though!
Tried this cooking in slow cooker and in the oven, it was dry and terrible both times. I have never had a bad roast before this recipe.
Chrissy C says
I’ve made this and this is one of my husband’s favorites. I did add 1/2 cup of water every 45 minutes or so and kept it covered.