Easy Beef Roast (Plus easy beef stew)

The key word in the title is easy. This one is so simple and yet such a crowd pleaser because it is so tasty. People will think you really outdid yourself to make such a tasty meal! (Beef stew recipe follows at the bottom of this.)

Today I am using a Beef Top Round Roast (because it was on a BOGO sale) but you can use pot roast, pork roast or any kind of roast you choose.



Here are the things you will need:

2-4lb. roast
1/4 C Au Jus mix* (or one packet)
1/4 C brown gravy mix* (or one packet)
1 packet of dry onion soup mix

*I buy the large plastic containers of this at Sam's or Costco

Preheat oven to 225.

I use my Dutch oven, but if you don't have one, use a skillet to brown your roast on all sides. It only takes a couple minutes per side to brown the roast. This seals in the juices. (Use about a tablespoon of oil in the pan to brown the roast with.)

When your roast is browned on all sides, if you are using a Dutch oven, add your gravy mixes and onion soup mix now, along with 4 cups of water. If you're not using a Dutchie, use any oven-safe casserole that has a lid. Transfer the browned roast into the casserole and then start adding the other ingredients.



(In order to get it brown on all sides, you may have to hold it with tongs when it's on the narrower sides. This is a 2.25 pound roast.) And by the way, this manly hand holding the tongs is not mine. :)



This is what the browned meat looks like when you are ready to start adding the other ingredients.

Place in preheated oven for 3-4 hours. The meat will be so tender and the flavors mixed together are amazing! The gravy mixes you added at the beginning make a great sauce or gravy starter when the meat is done. Be sure to scoop a little of that over the top of the meat when you plate it.

If you want, when the meat is about one hour from being done, add some cut up potatoes, carrots or other veggies of your choosing. They will soak up a little of that juice and take on a great flavor.

Side note: Sometimes I add a little garlic and/or a little rosemary. Rick isn't as fond of rosemary as I am, and a little goes a long way, so I don't use it too often. I often add mushrooms to the gravy mix at the time I add the potatoes and other veggies. There are many variables, but I always use the same 3 mixes that are mentioned at the top. That doesn't vary - it's a great combination!

I am cooking for two, and obviously we won't be able to eat this much by ourselves. Whenever fixing a roast I always plan on having leftovers because it makes terrific stew the next day!



Beef Stew

There really isn't much of a recipe for this, because you are using mostly leftovers from the roast you prepared earlier. Be sure to save all the liquid from the roast to use in your stew.

Leftover meat from roast
Leftover veggies that you fixed with the roast
Leftover liquid from roast
1 potato cut into bite size pieces
1 can of whole kernel corn, drained
1 Tbsp cornstarch

Take the liquid from the stew and put into medium sized pot over medium-low heat. Take the cornstarch and a little water (maybe 2 Tbsp.) and stir the cornstarch and water in a small bowl until it is smooth, then add to the roast beef liquid. Add the cut up potato and bring to a soft boil, stirring to help with thickening. Reduce the heat and add your leftover meat, cut into small pieces. Add the corn and any other seasonings or veggies you might like. After about 20-30 minutes of simmering on low (stir every few minutes) it will be ready. Easy as can be!