Beef Roast with Creamy Sauce Recipe

Beef Roast with Creamy Sauce Recipe

Serve this tender roast with mashed potatoes or cooked noodles. Serve the leftover roast beef slices with sliced peppers and horseradish sauce, and roll up in a tortilla wrap.
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Cooking Info
Prep. Time 5 min
Cook Time 210 min
Serving Info
Serves 8
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  • 1/2 cup Lea & Perrins® The Original Worcestershire Sauce
  • 1 can (15 oz.) tomato sauce with italian herbs
  • 1 can (10.75 oz.) condensed cream of mushroom soup
  • 4 lb. boneless beef sirloin tip or rump roast


  1. Preheat oven to 350°. In a small bowl, mix together Worcestershire Sauce, tomato sauce and soup.
  2. In a large Dutch oven or covered roaster over medium-high heat, brown the roast on all sides in a little oil. Pour sauce evenly over roast. Cover and bake for 3 to 3 1/2 hours, or until roast is tender.
For a thicker sauce, mix together 1/4 cup of flour with 1/3 cup of cold water, stirring until dissolved. Remove roast and place Dutch oven on stovetop over medium-high heat. Bring sauce to a boil and slowly stir flour mixture into sauce, stirring constant
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  • Rump Roast Is A Great Roast, But Aluminum Foil Is Key
    by Robin Hoode
    This combination of Worcestershire Sauce, Tomato Sauce, and Mushroom Soup works great, but I suggest adding a yellow onion that you have sliced thinly and 2 to 3 large garlic cloves that you have mashed into a paste and 1-2 Tbsp of crushed red pepper flakes, depending on your love for zing.

    Now wrap your roast tightly in heavy duty aluminum foil and don't be afraid to wrap it twice to prevent any leakage of the fabulous juices from the roast package into the Dutch oven. Don't be afraid to let the roast cook for 4 hours, at least, before you remove it from your oven.

    Then let it sit on your stovetop for 20 minutes before you unwrap your prize. Remember, there will be steam as you unwrap, so be careful and wear protection!

    Pick up the roast with enough support that it will remain intact, and transfer to a big enough serving plate. Expect that there will be plenty of drippings from the roast, so make certain that your serving plate can accommodate the volume.

    The directions that are provided by Lea and/or Perrins for thickening the sauce with flour and cold water work perfectly, just remember to sir, stir, and stir! Add seasonings to taste after you have thickened the sauce and added the drippings from the serving plate, not before!

    I have added an additional tablespoon of Kosher salt, 2-3 tablespoons of fresh, cracked black pepper, and 2 tablespoons of unsalted butter to the thickened sauce, for a velvety and extremely tasty finish. Remember, stir, stir, and stir!

    People will want fresh bread to sop up this sauce, so be prepared!

    P.S. A "Rump" roast is not available in my neck of the woods. I usually can find a roast labeled as "Chuck" roast that has just enough fat to make this recipe work for me. You can always skim the fat off if you want it leaner. Just remember, the taste is in the fat!
    I do not recommend that you use London Broil for this recipe. This is a pot roast recipe, and I find that London Broil is just too lean a cut of beef.

    This is my two cents worth about this recipe. I look forward to reading your comments. My thanks to Lea and to Perrins for providing this recipe to us. I admit to being a devout user of their Worcestershire Sauce Recipe and accept the fact that my supermarket jacks up the retail price by 25 cents, at least, to accommodate my choice of brand over generic versions. I am not too proud to accept coupons! LOL!

    Happy Holidays!
    Yes I would recommend this item.