Easter Recipe

Easter Recipe
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Monday, October 25, 2010

LinKev's Beefy Roast Beef


4 pounds rump roast

2 Lipton Beefy onion recipe soup

12 small or 5 large cut in quarters new red potatoes 

8oz baby carrots

4 onions cut in big wedges

1 cup red wine

1 tablespoon plus 1/2 teaspoon paprika

1 tablespoon oregano

salt to taste

olive oil to drizzle


Preheat oven at 350 degrees F.

Remove roast from package and rinse under cold water. Place in the center 

of a roasting pan. Wash red potatoes and add around the roast, add carrots 

and onions. Use half envelope of the beefy onion soup and the 1 teaspoon 

of paprika and rub on the roast.

Add the rest plus the other envelope of the beefy onion soup to the 

vegetables, then add the rest of the dry ingredients and stir the 

vegetables lightly and add the water and wine all around the vegetable.

Drizzle all around vegetables with olive oil.

Place in the oven and cook for about 1 and 1/2 hour or until desired 

temperature. When done let roast sit for about 15 minutes before cutting.



  1. Great recipe and perfect dish for this cool weather. I've never cooked a rump roast in this fashion but must give this a try. It looks delicious!

  2. Thanks Pam, My family loves this recipe, especially my oldest son, he is not a big meat eater but he loves this..Give this recipe a try and let me know how you liked it.. Thanks.. :)