I have been keeping this roast recipe
on my radar since Sarah at A Taste of Home Cooking posted it. It looked delicious and perfect for a Sunday dinner. I love the simplicity of the recipe and I was sure it was going to make great leftovers for my work lunches.
As I thought the recipe was easy to follow and tasted great! I loved the onion gravy over the top of the roast.Another plus, you literally need two dishes (I guess 3 if you count the cutting board), and easy clean-up equals a happy husband since he gets dish duty when make the meal. I think I come out on the better side of that deal.
Roast Beef with Onion Gravy
from sarah at a taste of home cooking
1 (3 1/2-4-lb) beef roast
Salt and pepper
1 packet onion soup mix
3 cups cold water, plus more as needed
1 tablespoon cornstarch
Heat the oven to 450 degrees. Sprinkle salt and pepper over all sides of the roast. Place roast on a rack set in a roasting pan and put in the oven.
Dissolve the onion soup mix with 3 cups of cold water (doesn’t completely dissolve) and add it to the bottom of the pan with the roast 15 minutes after putting it in the oven. Turn the oven down to 350 degrees. Baste the roast with the mixture as it cooks, about every half hour. For medium the roast will take about 2-2 1/2 hours. Add water to the bottom of the roasting pan, as needed so the drippings and soup mix don't dry out and burn.
When the roast is done, take the remaining drippings and pour into a small pot and bring to boil, adding water as needed to make the amount of gravy you want. Combine cornstarch and 2 tablespoons water until cornstarch is dissolved, then add to the gravy until it thickens.
Serve the gravy on the side, with the sliced beef, veggies and mashed potatoes