• Grandmas Roast Beef

    3 votes
    Grandmas Roast Beef
    Prep: 30 min Cook: 6 hours Servings: 6
    by Two Southern Girls
    17 recipes
    Roast Beef was a staple when we went to visit Grandma on vacation. After a long drive I would come through the door and be greeted by the sweet smell of Red Wine and Garlic and I knew what was in store; Roast Beef and Pilaf. The best part was the next day when she would let me put some of the leftovers on a shish- Ka- Bob stick and hold it over an open flame on the stove. I would burn it and make it all crunchy then peel it off and eat it. We would pretend we were camping in the wilderness even though we were in Grandmas Kitchen in Fairview Heights Illinois. Grandma always knew how to make everything special and everyday an adventure.


    • 7-10 Pound Rump Roast
    • 2 Cloves of Garlic
    • 2 tsp Onion Powder
    • 1 Bottle Red Wine
    • 3 Tbsp Olive Oil


    1. Rinse your Rump Roast with water in the sink and put on a cutting board.
    2. Peel Garlic and cut into slices.
    3. Take a sharp knife and cut slits in the top and sides of the Roast.
    4. You’ll have the same amount of cuts as you do pieces of Garlic.
    5. Put the Garlic pieces into the slits.
    6. Put the Roast into a large Crock pot.
    7. Rub with Olive Oil over the entire Roast.
    8. Sprinkle with Onion Powder.
    9. Add one bottle of Red Wine to the Crock Pot. You can use any Red Wine of your Choice.
    10. Don’t worry when you cook the Roast the Alcohol evaporates out.
    11. Fill the empty Wine Bottle with Water and pour over Roast.
    12. Turn Crock Pot on and cook for 6 hours.
    13. Once cool cut into slices.
    14. Put on a plate and Enjoy!

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    • Vicki Madden
      Vicki Madden
      I thought this roast was delicious. I just made it for Sunday dinner. My only problem was the length of time it takes to cook it in the crockpot. I put it on after church and then had to wait soooo long. I actually finished it out in the oven (covered), but it was everything it was said to be, flavorful and tender. Thank you, for the recipe. I will make it next time on a day when we are not in such a hurry to eat.

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