Home-Style Roast Beef
A very moist roast, this gains richness from the gravy, and the bacon gives it a somewhat different taste. For variety, you can cube the roast and serve it over rice with gravy...or cube and mix it with noodles, gravy and vegetables if you would like to make it into a casserole.
A very moist roast, this gains richness from the gravy, and the bacon gives it a somewhat different taste. For variety, you can cube the roast and serve it over rice with gravy...or cube and mix it with noodles, gravy and vegetables if you would like to make it into a casserole.
- 1/4 cup water
- 2 tablespoons dried thyme
- 1/4 cup soy sauce
- 1 teaspoon celery salt
- 1/4 cup butter cubed
- pepper to taste
- 1/4 cup worcestershire sauce
- 1 beef rump roast or bottom round roast (10 to 12 pounds)
- 14-1/2 ounces chicken broth
- 10-1/4 ounces beef gravy
- 10-3/4 ounces condensed cream of celery soup undiluted
- 3 tablespoons dried parsley flakes
- 3 tablespoons dill weed
- 4-1/2 teaspoons garlic powder
- 1 large onion sliced 1/4 inch thick
- 8 strips bacon
- Carbohydrate 5.12169796412241 g
- Cholesterol 150.486972006219 mg
- Fat 21.9379216292143 g
- Fiber 0.968585222366287 g
- Protein 43.1607478595909 g
- Saturated Fat 8.47352449151555 g
- Serving Size 1 1 - (295g)
- Sodium 364.059244267215 mg
- Sugar 4.15311274175612 g
- Trans Fat 1.98256214943706 g
- Calories 398 calories
Step-by-step
- Place roast in a large roasting pan with fat side up. In a small bowl, combine the broth, gravy, soup, water, Worcestershire sauce and soy sauce; pour over roast. Sprinkle with seasonings. Arrange onion slices over roast. Place bacon strips diagonally over onion. Dot with butter.
- Bake, uncovered, at 325 deg; for 2-1/2 to 3-1/2 hours or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 deg;; medium, 160 deg;; well-done, 170 deg;). Let stand for 15 minutes before slicing.
Soy sauce and Worcestershire bring heavy concentrations of free glutamates to the braising liquid, driving deep savory flavor into large cuts of meat without requiring overnight marinades. Rump and bottom round roasts consist of hard-working muscle fibers that demand proper thermal management to avoid toughness. Professional kitchens rely on specific physical markers when specialty tools are unavailable.
Assessing Doneness Without a Probe
Insert a metal skewer into the geometric center of the roast and hold it there for five seconds. Touch the skewer to the inside of your wrist. Cool indicates raw interior tissue, warm matches medium-rare progression, and hot signals well-done execution. Rest the meat for fifteen minutes uncovered before slicing to let contracted muscle fibers relax and retain natural juices. Thin slicing across the grain shortens those tough muscle fibers further, yielding a tender bite.Adaptation and Adjustments
Modifying recipes for dietary needs requires precise ingredient swaps. Replace the condensed cream of celery soup with an equal volume of pureed white beans blended with unsalted broth to lower sodium content while maintaining sauce viscosity. Swap standard soy sauce for tamari to remove gluten from the pan drippings without sacrificing depth.
