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.
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