Beef Roast With Savory Onion Gravy
A Slow Cooking Dream
Nothing says comfort food like a Beef Roast with Savory Onion Gravy. This roast cooks low and slow in your oven and comes out tender and delicious.
The gravy is perfect served with mashed potatoes. This is an ideal meal to slow roast all day when you’re home and enjoy with family.
This recipe can also be made in a slow cooker.
Oven Or Slow Cooker
This Beef Roast with Savory Onion Gravy recipe can be made in either the oven or the slow cooker. The recipe card at the end of this post has the directions for both methods in the steps.
I prefer to make this in my covered roaster, but a slow cooker will work just fine. You can also place the roast in a baking dish and use foil as well.
The Roast
I used a bottom round roast for this recipe. My butcher had it on sale so I bought it and decided to make this recipe.
Now usually, when I make a roast like this, I roast it for less time so that I get thin, medium rare slices. You can see this method in my Chuck Tender Roast Recipe.
This recipe, however, calls for a more slow roasted method that results in well done meat slice, but it is still very tender.
Which To Use
You can use a eye of round, bottom round, or top round roast for this recipe. You can also possibly use a chuck roast for this recipe, but you would need to make sure it is thick cut and you would need to sear the meat off in a skillet before slow roasting it.
In other words, skip the 425 degree sear method in the oven.
The Sauce
I love using onion soup packets to make the sauce this roast cooks in. Combined with the ketchup, brown sugar, and Worcestershire this makes a savory and slightly sweet gravy that is delicious with this meat and especially over mashed potatoes.
While the meat roasts, the juices from the meat also combine with the sauce you make to create even better flavors.
Beef Roast with Savory Onion Gravy
Nothing says comfort food like a Beef Roast with a Savory Onion Gravy. This roast cooks low and slow in your oven and comes out tender and delicious. The gravy is perfect to be served with mashed potatoes. This is a perfect meal to slow roast all day when you're home and enjoy with family. This recipe can also be made in the oven or slow cooker.
Ingredients
- 4 to 5 lb bottom round or top round beef roast
- 1 two ounce packet of Lipton onion soup
- 1 cup of warm water
- 1/2 cup of ketchup
- 2 teaspoons of Worcestershire sauce or 1 teaspoon of Worcestershire powder
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1 teaspoon of brown sugar
- Approximately 3 tablespoons of Montreal steak seasoning
- 2 tablespoons of cooking oil of your choice
- 2 teaspoons of dried parsley
- *for the gravy you will need 1/2 cup of cold water and 1 tablespoon of flour
Instructions
- Remove your roast from the package and pat dry with paper towels. If the roast you chose has a fat layer, you want to place it in your covered roaster with the fat side up.
- Rub your roast all over with the cooking oil of your choice. I use a high temp olive oil. Then season the roast on all sides with the Montreal steak seasoning. Make sure to put the MOST seasoning on the top of the roast. Let the roast sit out for about 30 minutes and get close to room temperature. Preheat your oven to 425 degrees.
- Place the roast in the oven, uncovered and roast for 15 to 20 minutes. You want the roast to have a nice sear on the outside. All ovens are different so keep an eye on this the first time you make this. If your oven runs hot, it will sear off in less time.
- While the roast sears off in the oven, add your onion soup packet along with the pepper, garlic and onion powders, and the brown sugar to the cup of warm water and whisk until combined. Then add the ketchup and Worcestershire sauce and mix well to combine.
- When the roast is seared off, carefully remove from the oven and pour the sauce mixture over the beef. Cover with the lid if you're using a covered roaster, or a single piece of foil if you are not using a covered roaster. Reduce the oven temperature to 375 degrees. My oven runs cooler, so if your oven runs hot, you may want to set the temperature to 350 degrees *if you want to make this in a slow cooker, you can add this step to the slow cooker and cook low and slow for 6 to 8 hours. If cooking in the oven, cover and roast for 30 minutes per pound (weight of your roast).
- After roasting, let the roast rest for 15 to 20 minutes. I let mine rest on top of the warm stove since my oven is a part of my stove. If you do not have this, keep your roast in a warmer part of your kitchen.
- After the meat rests, remove it from the pan, and carefully drain the gravy and juices from the pan into a skillet.
- Whisk your 1/2 cup of cold water with your tablespoon of flour until smooth. Bring the gravy and juices from the pan to a simmer and slowly whisk in your flour and water mixture while simmering until it is the thickness you prefer. *you may not use all the water and flour mixture
- Slice your roast to your preferred thickness and add to the roaster, pour the gravy over the meat and then serve with mashed potatoes.
- If you are making this in a slow cooker, the steps are the same. Let the meat rest, make the gravy in a skillet and add it all back to a slow cooker to keep warm.
A Perfect Side
If you would like to make a perfect side dish to go with this delectable meat and gravy, I have a recipe on my site for the Creamiest Mashed Potatoes. If you do not want to make mashed potatoes you can also make egg noodles or rice to go with this roast.