Different manufacturers make different varieties of dry gravy mixes. I use McCormick’s or French’s. You can mix and match types – the results will still be good. Same for the cut of beef – I prefer cross rib, brisket or standing rib for this recipe but almost any cut – even a rump roast, will do. The tougher the meat (or better price which sometimes indicates a tougher, but no less flavorful cut of meat), the slower and longer the roasting.
If you are already a BetterBaking.com yearly subscriber, click here to sign in.
Please Note: Recipes are not refundable. Once purchased, you have 24 hours to access your recipe.
If you want to purchase this one recipe Best Roast Beef, click here to purchase at $2.49 per recipe.
Hi there, fellow home and pro baker and fan of great recipes….