Ready in 3 hours
My mother's roast beef recipe has always been a family favorite because it puts a relatively inexpensive cut of meat on the table, tender and tasty, with very little preparation or cooking attention.
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F.
-- Notes --
This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast.
For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water.
For a complete meal, add your favorite vegetables (onions, potatoes, carrots, celery, mushroom, etc.) and once cooked, simply season and thicken the pan juices, and your meal is finished.
JacksonMomto3 2m agoFollowed recipe, didn't change anything. Temp hit 182 (over cooked) with 45 mins left on the timer. Removed from oven. Tasteless, tough, and dry.
Veerquilt 2m agoSubstituted one cup of beef broth for the water. Used boneless chuck roast. Came out perfectly. Will definitely make this again.
Huminbrd56 4m ago
luyao 2y agofirst try, definitely yummy!! So tender moister and the taste so good!
EdwardMarchant 2y agoDamn good!!!!
hello2robot 3y agoit should be called pot roast, not roast beef... i will definitely look for a different recipe
Saiahsmommy09 3y agoLoved this I was apprehensive to make this at first but smelling it cook has my mouth watering and then finally getting to eat this it is by far one of my favorite dishes ever
JeannetteRoberts 3y ago
njbattad 3y agoI love how easy it is and it's great.
Skeeter77 3y agoAs this recipe demonstrates, sometimes simpler is better. Very simple and amazingly good.