Ingredients for Best Ever Roast Beef
- 3-4 pounds Rump Roast
- 0 Onion Soup Mix
- 1 (10.75 ounce) can condensed Cream Of Mushroom Soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1/2 cup beef broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best Ever Roast Beef? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Best Ever Roast Beef
- Preheat oven to 325°F (160°C).
- In a mixing bowl, combine 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of celery soup, and 1/2 cup beef broth until completely smooth.
- Place a large sheet of heavy-duty aluminum foil (approximately 2 feet x 2 feet) on a large baking sheet.
- Place the roast (approximately 3-4 pounds) on the foil-lined baking sheet.
- Pour the soup mixture evenly over the roast, ensuring all sides are coated.
- Fold the foil over the top of the roast, creating a sealed packet. Do not let the foil touch the meat directly.
- Crimp the edges of the foil tightly to create a secure seal.
- Using a fork, prick the foil several times to allow steam to escape.
- Place the roast in the preheated oven.
- Bake for 1 hour per pound, or until a meat thermometer inserted into the thickest part registers 135°F (57°C) for medium-rare, or your desired doneness.
- Carefully remove the roast from the oven and let it rest for 15-20 minutes before opening the foil.
- Carefully open the foil, allowing steam to escape slowly.
- Remove the roast from the baking sheet and place it on a serving platter.
- Pour the pan juices (gravy) from the foil into a serving bowl.
- Slice the roast thinly against the grain and serve with the gravy.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
15g
Fat
61g
Carbs
4g
