Easy Super Bowl Party Roast Beef
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  • 2 Tbl. vegetable oil
  • 3 lb. rump roast
  • 2 Tbl. flour
  • Lawry's seasoned salt
  • black pepper
  • 1/4 c. wine
  • 2 onions, sliced
  • 2 garlic cloves, chopped fine
  • 3/4 c. canned crushed tomatoes
  • 1/4 c. red-wine vinegar
  • 1 Tbl. firmly packed brown sugar
  • 1 bay leaf
  • 1 c. beef broth
  • 1 lb carrots, 1-inch-thick pieces
  • 2 lb small red potatoes, peeled
  • 1 1/2 Tbl. cornstarch dissolved in 1 1/2 Tbl. cold water
  • Minced fresh parsley
  • leaves for garnish
Pat roast with flour, Lawry's seasoned salt and pepper. Brown roast on all sides in skillet and transfer roast to crock pot. Add wine to skillet and scrape up all bits from bottom of pan, pour sauce over roast. Add all of the remaining ingredients (except for cornstarch mixture) and cook on med. for 6 hours. Transfer the beef with slotted spoon to a cutting board and let it stand for 10 minutes. If the gravy is not thick enough, turn heat to high and bring the gravy to a boil. Stir in enough of the cornstarch mixture to thicken gravy if desired. Simmer the gravy mixture, stirring occasionally, for 5 minutes, season it with salt and pepper, and discard the bay leaf. Slice two thirds of the beef, arrange it on a heated platter, and transfer the vegetables with a slotted spoon to the platter. Spoon some of the gravy over the beef and serve the rest of the remaining gravy on the side. Garnish the beef with the parsley.

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