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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (669g) Recipe makes 4 servings |
||
| Calories 989 | ||
| Calories from Fat 549 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 61.0g | 93% | |
| Saturated Fat 22.3g | 111% | |
| Monounsaturated Fat 24.4g | ||
| Polyunsaturated Fat 5.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 247mg | 82% | |
| Sodium 2223mg | 92% | |
| Potassium 1559mg | 44% | |
| Total Carbohydrate 16.5g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 4.7g | ||
| Protein 90.1g | 180% | |
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Ingredients
- 3 1/2-5 lbs rump roast or sirloin tip roast
- 2 (12 ounce) cans Franco-American beef gravy
- 1 (4 ounce) can sliced mushrooms
- 1 (1 ounce) envelope Lipton Onion Soup Mix
- 1/2 cup Italian dressing (Wishbone)
- carrot (optional)
- potato (optional)
Directions
1
Mix gravy, mushrooms, soup mix and Italian dressing; pour over beef roast.2
Bake covered 1 hour 15 minutes per pound at 300 degrees.3
Add carrots and/or potatoes during last hour if desired.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: Brittta
On May 12, 2008
Excellent flavor. I did mine in a crock pot on low for approx 8 hours. I was worried about it being too salty so I added 2 mushroom cans worth of water. It got a little too thin for my preference, but still had great flavor. I used a 4.5 lb roast, used 1 jar beef gravy & 1 jar turkey gravy (all I had on hand) but still tasted great. Did not have Wishbone Italian dressing so I used Ken's Steak House Lite Northern Italian w/basil and romano. I can't imagine it tasting much better than this, but will make it with the right ingredients next time just to see. This is filed away for many future dinners in our house!
From: Lennie
On Oct 18, 2001
This was very easy. I must confess my husband and son enjoyed it more than me (although I ate my share LOL). I cooked it covered, and feel it would definitely have dried out had I done otherwise. I also found the remaining gravy very salty and toned it down with about 1-1/2 cups water. It was still thick enough. Next time I will add water to the original liquid and use a blade or cross-rib roast instead of the more pricey sirloin tip. BTW, this smells divine as it cooks!
From: Kelly Cameron
On Jul 16, 2001
I will admit that the combination of the ingredients for this recipe made me a skeptic. However, I was pleasantly surprised with how delicious and tender this roast was. It melted in my mouth and I received many compliments from my family who enjoyed it as much as I did. I highly recommend this recipe!
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