Easy Roast Beef

Easy Roast Beef

52 reviews, 4.5 star(s). 92% would make again

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.

"This extremely easy and delicious recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast (pictured), 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. To make a complete meal, when you add the water, also add your favorite vegetables (onions, potatoes, carrots, celery, mushrooms, etc.) and once cooked, simply thicken the pan juices and your meal is finished."

Ingredients

4 pound Chuck or shoulder beef roast
3/4 cup Flour; (more or less)
Salt; to taste
Pepper; to taste
Garlic powder; to taste (optional)
8 patties Butter
1 cup Water

Original recipe makes 6 Servings

Servings  

Preparation

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.

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Calories Per Serving: 825 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

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Reviews

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first try, definitely yummy!! So tender moister and the taste so good!
luyao 2y ago

Damn good!!!!
EdwardMarchant 2y ago

it should be called pot roast, not roast beef... i will definitely look for a different recipe
hello2robot 2y ago

Loved 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
Saiahsmommy09 2y ago


I love how easy it is and it's great.
njbattad 2y ago

As this recipe demonstrates, sometimes simpler is better. Very simple and amazingly good.
Skeeter77 2y ago

Easy and tastes great
DonnaJN 3y ago

I have baked the roast @ 350. For one hour it is done! So I just bake for one hour &.water/beef broth if I want make gravy. Turns out greateverytime!
peace2u2 3y ago

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