Rose Mary Mogan


I created this recipe to please my Beef loving husband. Found the roast reduced @ Sam's Club & decided to use ingredients I had on hand to make a favorite Roast Beef Dinner. Nothing is more comforting to my husband that a nice lean Beef Roast especially if it is surrounded & flavored with a lot of vegetables.

I added Creamy Garlic Yukon Gold Mashed Potatoes & our dinner was complete. I cooked the roast low & slow so it would be tender, & with a drizzling of the flavorful gravy over the mashed potatoes, with the added cooked vegetables it made for a wonderful comforting complete meal.

pinch tips: How to Use a Meat Thermometer



8 or more depending on portion size


25 Min


4 Hr




4 lb
angus bottom or top round roast
13 oz
canned sliced mushrooms (undrained)
1 can(s)
14.9 ounce guinness draught beer
1/3 c
worcestershire sauce
3/4 c
all purpose flour
4 stalk(s)
celery chopped into desired size pcs.
1 large
bell pepper cut into desired pcs.
1 can(s)
14 1/2 oz. diced tomatoes undrained
1 pkg
dry onion soup mix
1 large
onion, cut into eights
1 Tbsp
steak seasoning (like montreal)
1 Tbsp
granulated garlic (not garlic salt)
2 tsp
each cumin & paprika

Directions Step-By-Step

Add the spices to a small bowl, then mix to blend together , and sprinkle liberally over all sides of the roast. Sprinkle about half cup of flour over all sides of the seasoned roast. RESERVING THE REMAINING QUARTER CUP FLOUR TO SPRINKLE OVER THE VEGGIES IN BOTTOM OF POT. PREHEAT THE OVEN TO 300 DEGREES F.
Cut the onions into eights, add the chopped celery and place it in the bottom of a 6 quart Dutch Oven. Sprinkle 1/4 cup of the flour over the veggies. THESE ARE SOME OF THE REMAINING INGREDIENTS FOR THE ROAST.
Place the beef roast into the Dutch oven. Then add the undrained mushrooms, diced tomatoes, beer and Worcestershire sauce around the perimeters of the pot.
Sprinkle the onion soup mix around the side of the pot and on top of the roast.
Cover with tight fitting lid and place in preheated 300 degree F oven and cook for 31/2 to 4 hours. Remove from oven, Remove lid, and allow roast to rest for about 10 to 15 minutes before slicing.
Place roast in large platter, and slice with electric knife into desired slice size, surround beef roast with the cooked veggies & gravy, then serve with your favorite additional sides, pasta, rice or potatoes. ENJOY.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American