ADVERTISEMENT
- Real Recipes from Real People -

Recipe(tried): Easy Roast Beef

Misc.
Could this be what you remember? This is my version of the popular California Roast from the ‘50’s or ‘60’s. Everyone loves it – an old-fashioned, good-tasting pot roast. The original recipe called for an envelope of the dried onion soup but I think the beefy onion gives it extra “umph”. You might also want to try a search by typing in Gina’s Eye Roast Dinner in the search box (for all boards). The first item I believe is a delightful menu she put together for someone requesting help. I loved the idea of using Golden Mushroom Soup which of course was not manufactured back in the day when the California Roast recipe was introduced by Lipton (or was it Campbell’s?). I often make her eye roast and it is excellent.

Roast Beef

One 3-1/2 lb. (approx.) rump roast
1 envelope dry Lipton Beefy Onion Soup
1 can cream of mushroom soup (undiluted)
Accent and a little garlic powder if desired

Trim all fat from roast (please use rump and not the less expensive bottom round roast – won’t be the same). Place in the center of a large sheet of heavy-duty aluminum foil. Sprinkle roast lightly with garlic powder and Accent if desired. Combine beefy onion and cream of mushroom soups until smooth; spoon over roast. Double fold top of foil and then fold ends with fold up (it will leak). Place onto an additional sheet of aluminum foil and wrap again. Put into an open roasting pan (with all this wrapping, it may still leak).

Roast for one hour at 325 degrees. Reduce oven temperature to 300 degrees and cook an additional four hours. The slow cooking will make the meat fork-tender and it makes its own gravy. Let rest 5-10 minutes before slicing. After I slice the roast with an electric knife (makes quick work of it), I cover the meat platter loosely with aluminum foil so the beef will not dry out while I’m pouring the gravy and getting the rest of the dinner to the table.
MsgID: 0051897
Shared by: Carolyn-NJ
In reply to: ISO: Roast Beef
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jen,FL
2
  Carolyn-NJ
ADVERTISEMENT
Random Recipes
  • Spinach-Stuffed Mushrooms (NOT Carino's)
  • I couldn't find the Carino's recipe on the Internet but this maybe this recipe could be a starting point with some experimentation. Good luck and please share your results with us. Halyna SPINACH-STUFFED MUSHROOMS (...
  • Bacon Feta Beans (using green beans)
  • BACON FETA BEANS 8 slices bacon, cooked, crumbled and divided 1 (16 ounce) package frozen cut green beans 1 teaspoon minced garlic 4 ounces crumbled feta cheese, divided use 1/2 teaspoon onion powder 1/8 teaspoon grou...
  • Hot and Spicy Wrinkled Green Beans (Chinese)
  • HOT AND SPICY WRINKLED GREEN BEANS 1 Tb Chinese chili paste with soy bean 1/2 tsp salt 2 large garlic cloves, crushed or finely chopped 1 Tbsp finely chopped fresh ginger 2 cups oil for frying 1/4 lb green beans, trim...
  • L.A. Schools Sour Cream Raisin Pie (1960's)
  • L.A. SCHOOLS SOUR CREAM RAISIN PIE From the Los Angeles Unified School District. A staggeringly luscious pie that could easily have come from the '30s or '40s, but the recipe card is dated February 1968. 1 1/3 cups r...
  • Candy Marbles (no cook)
  • CANDY MARBLES "Theese are very sweet and fun to make if you have a gang of kids coming over. It's a no-cook recipe where each beautiful candy is unique." ...
ADVERTISEMENT
  • Zucchini and Lemon Salad
  • ZUCCHINI AND LEMON SALAD 3 Tbsp. unsalted butter, divided use 1 Tbsp. olive oil 3 medium zucchini (about 1 lb.), trimmed, sliced thin 1 red bell pepper, seeded, cut into thin strips 1 small onion, halved, sliced thin ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Easy Roast Beef
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!