Beef Roast

If your idea of a perfect dinner is tender meat dripping with gravy, then you’ll love our Beef Roast recipe. You only need a few simple ingredients and your NESCO 18 Qt. Roaster Oven to make this recipe one to remember. Leftover roast is perfect for next-day sandwiches and casseroles.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:


3-5 lb standing rump roast
1 ¼ oz dry onion soup mix

Beef Vegetable Gravy

2 Tbsp margarine
4 oz mushrooms, cleaned, chopped
1 medium carrot, peeled, chopped
1 stalk celery, thinly sliced
1 green onion, thinly sliced
2-3 Tbsp all-purpose flour
2 cups beef drippings plus broth
2 oz tomato paste
1/2 clove garlic, minced
1 tsp Italian herb seasoning
Salt and ground black pepper to taste



  1. Preheat NESCO® Roaster Oven to 400º F. Lightly wipe cookwell with cooking oil. Set meat directly in preheated cookwell. Sprinkle dry soup mix over meat.
  2. Cover; roast 8 minutes. Turn meat over. Cover; roast another 8 minutes.
  3. Reduce temperature to 325º F. Remove meat and place on rack. Set in cookwell. Cover; roast 55 to 70 minutes (125ºF to 130º F on meat thermometer). Serves 8 to 10.

Beef Vegetable Gravy

  1. In medium saucepan, melt margarine. Add vegetables and saute over medium heat until tender. Sprinkle flour over; gently stir into vegetables.
  2. Gradually stir in broth and tomato paste. Add seasonings, continue to cook until gravy thickens, stirring constantly. Makes approximately 2 ½ cups.