There is something mighty comforting about a simple roast baked low and slow under a blanket of gravy, and this Amish-style beef and herb gravy bake is the sort of supper that feels right at home on a Sunday table. With just 4 ingredients, it leans on pantry convenience without giving up that old-fashioned goodness, turning a beef sirloin petite roast into tender slices with a rich herb gravy that tastes like it has been fussed over far longer than it really has.
This roast is especially good with mashed potatoes, buttered egg noodles, or plain white rice to catch every bit of the gravy. A side of green beans, glazed carrots, or sweet corn rounds things out nicely, and if you have fresh bread or warm biscuits on the table, nobody will leave a drop behind.
Oven Baked 4-Ingredient Amish Beef and Herb Gravy Bake
Servings: 6
Ingredients
1 beef sirloin petite roast, about 2 1/2 to 3 pounds
2 cans savory herb gravy, about 12 ounces each
1 medium onion, sliced
1 packet dry onion soup mix
Directions
1. Preheat your oven to 325°F. Place the beef sirloin petite roast in a roasting pan and scatter the sliced onion around and over the roast.
2. Pour both cans of savory herb gravy evenly over the roast, then sprinkle the dry onion soup mix across the top so the seasonings settle into the gravy.
3. Cover the roasting pan tightly with foil or a lid and bake for 3 to 3 1/2 hours, or until the roast is fork tender.
4. Remove the roast from the oven and let it rest for 10 to 15 minutes. Slice or shred the beef, spoon the onion gravy over the top, and serve hot.
Variations & Tips
Mushroom Addition: If your family likes a deeper savory flavor, add 8 ounces of sliced mushrooms around the roast before baking. They cook down into the gravy and make it taste even heartier.
Potato Supper: For an all-in-one meal, tuck halved small potatoes around the roast for the last 90 minutes of baking. They will soak up some of that gravy and save you from making a separate starch.
Make It Extra Tender: If your roast seems a bit lean, bake it covered the full 3 1/2 hours and let it rest well before slicing. A petite sirloin roast benefits from patient cooking, and the extra time helps it turn out much more tender.
Gravy Tip: If you want more gravy for noodles or mashed potatoes, add 1/2 to 1 cup water or beef broth to the pan before covering it for the oven. The onion soup mix will season the added liquid nicely as it cooks.