Marilyn Reid’s Roast Beef
My former sister-in-law makes a great roast beef, which is great when you are having a crowd for dinner. The other thing about it is how she makes serving it so simple!
1 – 4 to 5 pound roast of beef (the secret is to have the butcher slice the raw beef into thin slices and then tie it back up with twine)
4 cans of Franco-American or any other beef gravy
Fresh sliced mushrooms.
Layer some sliced beef, mushrooms and gravy. Add as many layers as you need to use all the beef, covering finally with gravy.
Bake 1 to 1 1/2 hours covered at 325 to 350 degrees.
Serve with some great mashed potatoes and a vegetable. Great the next day for hot roast beef sandwich!