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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
- Cuisine > North American > United States
- Preparation > Time to Make
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: 5mothergoose
On Jul 6, 2009
I used a sirloin tip roast and added fresh mushrooms. Very tasty and the house smelled wonderful.
From: Lisaschm
On Apr 24, 2009
I chose this recipe because I wanted to get rid of some Club House gravy mixes that had been sitting in my pantry forever. I now find myself wanting to buy more gravy so I can make this delicious roast again.
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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