Home-Style Roast Beeef

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Preparation time: 10 mins
Cooking time: 2-1/2 hours plus standing

Difficulty: Easy - for beginners
Serves: 25-30 servings


•1 beef rump roast or bottom round roast (10 to 12 pounds)
•1 can (14-1/2 ounces) chicken broth
•1 can (10-1/4 ounces) beef gravy
•1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
•1/4 cup water
•1/4 cup Worcestershire sauce
•1/4 cup soy sauce
•3 tablespoons dried parsley flakes
•3 tablespoons Spice Islands® Dill Weed
•2 tablespoons dried thyme
•4-1/2 teaspoons garlic powder
•1 teaspoon celery salt
•Pepper to taste
•1 large onion, sliced 1/4 inch thick
•8 bacon strips
•1/4 cup butter, cubed


•Place roast in a large roasting pan with fat side up. In a small bowl, combine the broth, gravy, soup, water, Worcestershire sauce and soy sauce; pour over roast. Sprinkle with seasonings. Arrange onion slices over roast. Place bacon strips diagonally over onion. Dot with butter.
• Bake, uncovered, at 325° for 2-1/2 to 3-1/2 hours or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 15 minutes before slicing. Yield: 25-30 servings.

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