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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (303g) Recipe makes 6 servings |
||
| Calories 541 | ||
| Calories from Fat 322 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.9g | 55% | |
| Saturated Fat 13.6g | 68% | |
| Monounsaturated Fat 14.6g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 149mg | 49% | |
| Sodium 931mg | 38% | |
| Potassium 797mg | 22% | |
| Total Carbohydrate 7.0g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 1.9g | ||
| Protein 44.8g | 89% | |
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Oven Roast Beef
By: Brother William
Sep 15, 2001
This roast can be made in a kitchen oven or at an outdoor camp site in a dutch oven. The recipe will make a very tender roast with its own gravy. Leftovers may be kept in the gravy for several days.
SERVES 6 -8
Ingredients
- 3-4 lbs sirloin tip roast
- 1 (1 1/4 ounce) package dry onion soup mix
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1/2 cup water or beer
Directions
1
Preheat oven to 325 degrees fahrenheit.2
Rub the dry soup mix on the meat, place in a covered roasting pan.3
Add mushroom soup and water or beer.4
Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven > Roast
- Occasion > Everyday
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Azuu
On Oct 6, 2008
Very good roast. I didn't quite like the gravy the first day, but I had some leftovers for lunch, and gravy was a lot better ! My husband loved it, and this is great, since he's used to the traditionnal roast ! He loved the new recipe. This is definetly a keeper.
From: CindiJ
On Jun 28, 2008
Brother Bill you did great! I have made my roasts before using the soup mix with beer but never thought to add the can of soup too. WOW - very, very good. Smelled great while cooking and DH & DS had 3 helpings. I did add potatoes, carrots & onions in the last hour and everything was just great. Thanks so much for an awesome recipe that I will be making again!
From: Laudee
On Oct 12, 2002
You've got a winner here! Super-easy to put together, pop in the oven, go do whatever, and Voila!, supper's ready. Love the tender, tasty meat, and the gravy is so yummie. So glad you posted this nifty recipe. Many thanks, Laudee C.
From: EpicureAngela
On Nov 16, 2006
We were looking for a simple way to prepare some extra sirloin tip roast. This definitely fit the bill. We used beer for the liquid (as usual with tougher cuts of meat, helps a lot with tenderizing). Also, poured the soup mixture over the spice rubbed roast and refrigerated overnight prior to baking. It came out so moist and tasty!
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