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Outside Round Roast Beef Recipe

Susan's passions are writing and creating new dishes for her family and friends to enjoy.

Outside round roast smothered in tomatoes with sides

Outside round roast smothered in tomatoes with sides

One of Our Favorite Pot Roasts

During the fall and winter months, this is one of the many pot roasts that I enjoy making for my family. When they walk in after work and smell the aroma drifting through the house, the first question is, "Mom, what's for dinner?"

One of the things I like to do is experiment with food. Recipes don't always come out as well as I thought they would. When this happens, I either scrap the idea or try to improve it. This recipe, on the other hand, worked out really well, and I'd like to share it here with you today.

Juicy and Tender, Guaranteed!

Outside round or bottom round roasts can sometimes come out of the oven very dry and chewy. If you follow this recipe, I guarantee this will not happen. It will come out juicy and tender. Do you hate washing pots and pans as much as I do? When this meal is over, you'll only have one roasting pan to wash. The entire entrée is cooked in one roasting pan.

Cook timeReady inYields

3 hours

3 hours

4 to 5 servings


  • 4 to 5 pounds outside round roast
  • Montreal Steak Seasoning
  • 2 tablespoons vegetable or canola oil
  • 4 celery ribs, chopped
  • 1 large onion, cut into 8 pieces
  • 4 cloves garlic, each sliced into 3 pieces
  • 1 large can diced tomatoes
  • 5 dashes Worcestershire sauce
  • 5 medium potatoes, washed and cut in half
  • 1/4 to 1/2 cup water

Don't Have Montreal Steak Seasoning?

If you don't happen to have this seasoning on hand, you can make a homemade version of it by combining fresh ground pepper, garlic powder, onion salt, and red pepper.


  1. In the bottom of your roasting pan, heat 2 tablespoons of oil. (This can be done in a large frying pan if you prefer.)
  2. Generously coat the roast on both sides with Montreal Steak Seasoning or your homemade spice mix.
  3. Sear both sides of the roast in the pan for 3 to 4 minutes per side.
  4. Remove the roast and set it on a plate.
  5. Preheat oven to 300°F, and place the oven rack in the center of the oven.
  6. Place the roasting pan back onto the stovetop burner. Set at medium-high heat.
  7. Add the celery, onion, and garlic to the roasting pan.
  8. Stir and cook for 3 to 4 minutes.
  9. Add the can of diced tomatoes, 5 dashes of Worcestershire sauce, and the water. Stir and heat.
  10. Remove half of the vegetable mixture juice and set aside.
  11. Place the roast into the roasting pan on top of the vegetables.
  12. Spoon the reserved vegetable mixture and juice over the top of the roast.
  13. Place the lid of the roasting pan on top or use aluminum foil to cover it.
  14. Place in oven for 2 1/4 to 2 1/2 hours.
  15. Every 45 minutes, remove the roast from the oven to turn the roast over.
  16. Use a large spoon to cover the roast with the vegetables and juice.
  17. When there are just 45 minutes left in the cooking time, add the potatoes to the roasting pan.
  18. Once the roast is cooked, remove it from the oven and place it on a platter or serving plate.
  19. Tent with aluminum foil (to keep the roast warm) for 10 minutes before carving.
  20. Slice, serve, and enjoy!

Garlic: One of My Favorite Ingredients

I love garlic and can eat it cooked or raw. My family often jokes with me, saying that if I could, I'd put garlic in chocolate cake. I've not tried to yet, but as the saying goes, don't knock something until you try it. The other night I'd made a Caesar salad, and even though I thought it wasn't possible to do, I added one too many cloves to the dressing. It was a little on the hot side.

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© 2013 Susan Zutautas