For a Sunday dinner, nothing beats a simple roast beef with mashed potatoes. The house smells amazing, and everyone loves the meal. The bouillon cubes and water in the bottom of the pan are to make sure the drippings don’t burn for gravy. Also, the best way to cook the roast is to use a digital thermometer and cook until it reaches 145° for medium rare (time varies by weight).
If you’re making this one gluten free, the beef itself is of course gluten free. But if you’re making gravy, make sure to use Members Mark Beef Base or Better Than Bouillon instead of bouillon cubes (or use gluten free bouillon cubes if you can find them).
Make it a meal with:
- Mashed Potatoes
- Corn or Green Beans
- Mello Jell-O
- Rolls
Roast Beef
Roast with a digital thermometer stuck in the middle, until it reaches 145° for medium rare.
Ingredients
- 4-5 lb. Beef Roast
- (Season with salt, pepper, onion powder, and/or garlic powder optional)
- 2 Beef Bouillon Cubes (or use 2 tsp. Members Mark Beef Base in gravy, not in roaster pan)
- 2 c. Water
Directions
Preheat oven to 325°. Place foil in bottom of broiler pan. In bottom, place bouillon cubes. On top pan (greased), place roast. Place pan in oven, then add water to bottom of pan. Cook for 2-3 hours at 325° or until internal temperature reaches 145°. Be sure to watch the temperature because sometimes it can get done faster than anticipated.
Mitchell Meals 