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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

Recipe #11661 | 4¼ hours | 10 min prep | add private note
Brother William

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 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 325 degrees fahrenheit.
  2. 2
    Rub the dry soup mix on the meat, place in a covered roasting pan.
  3. 3
    Add mushroom soup and water or beer.
  4. 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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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.

0 people found this review helpful

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    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!

    0 people found this review helpful

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  • 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.

    5 people found this review helpful

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  • 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!

    4 people found this review helpful

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  • Read all 27 reviews

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