Oven Roasted Beef

This oven roasted beef is hot, tender, and filling, without being too rich. With a side of roasted carrots and potatoes, what more could you want? This is a good meal for the family on the weekend, as well as a good southern dish to warm you up on a chilly winter day. 

Ingredients needed: rump roast, beef broth, can, cream of mushroom soup, garlic, onions, flour, water, carrots, potatoes, optional: mushrooms

Getting Started

Prepare a gravy mixture of 2 cups beef broth, cream of mushroom soup, water, and flour. Mix the ingredients to your desired thickness and taste.

Place medium rump roast in deep dish.

Fill deep dish with mixture halfway soaking the roast.

Add cut onions and garlic to the mixture.

Cover with foil with room for the top, make sure foil does not touch the rump roast or it will burn the top of the roast (learned this one the hard way).

Cook to a medium heat, or around 350 degrees, for 1 hour.

After 1 hour, turn down to a low heat, around 250 degrees and cook for 2-3 hours depending on the size of the roast.

After the roast has been slow cooked for a decent amount of time, a fork should easily slide throug te meat. 

Take out the dish and add cut potatoes and carrots to the mixture around the roast.

Continue to cook on low heat, around 250 degrees for 1-1 1/2 hours until fully cooked or until you can easily slide a fork through the veggies!

Recipe Rating: 6/10