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Overnight Roast Beef

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Overnight Roast Beef


If you are looking for that simple Sunday dinner when you are having company over, might I suggest this Overnight Roast Beef.

When my Mother-in-Law told me about this, I thought it sounded good – and easy.

So when I saw it the next day to say my skepticism on the success of this meal was existent would be an understatement.

Especially when I saw how tough and hard it was to cut.

Oh my goodness, I was sure it was going to be a Hockey Puck.

Really I should have had more faith.



My Mother-in-Law is a really REALLY good cook and far more experienced that myself.

So I should have known better than to question one of her tried and true recipes.

However, I faltered at the moment I saw the meat and now understand that I really shouldn’t have.

Because when the meal was all prepared and ready for dinner, it was a complete transformation.

The meat wasn’t dry and hard as I had expected but moist and tender.

Easily cut with a fork and incredibly delicious.  I really shouldn’t admit this but I had thirds – THIRDS people.

And you can obviously see how large each slice is.

So if you are tired of the same old, same old and need a new dish for your next family meal, I HIGHLY suggest trying this delicious Overnight Roast Beef.


Overnight Roast Beef

Overnight Roast Beef
Prep Time 30 minutes
Cook Time 4 hours


  • 6 lb sirloin tip roast
  • 2 jars mushroom gravy
  • 2 packages dry onion soup mix
  • 1 cup Italian dressing
  • 2 cans mushrooms
  • 3 carrots roughly cut
  • 6 quartered small red or white potatoes


Preheat oven to 350*F
Put sirloin in roasting pan. Pour remaining ingredients over top. Cover roast with a lid or foil.
Roast in oven for 3 hours.
Remove meat from gray and cool for 30 minutes.
Cover both meat and gravy well and refrigerate overnight.
The next day skim fat from gravy.
Preheat oven to 350*F
Slice meat into thick slices - thickness depends on your preference.
Add sliced meat to a casserole dish, (add carrots & potatoes if desired now) and top with gravy. (Add carrots & potatoes if desired now)
Cook for 1 hour.
Serve immediately.


If not wanting to do overnight, you can remove roast from pan after 3 hours of cooking, slice and continue baking with potatoes and carrots for an additional 45 minutes to 1 hour.

Recipe by Pam Matson in Cooking with Friends Cookbook

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Rebecca Cruickshank

Saturday 12th of September 2020

Can't get jars of gravy or onion soup here, what would you substitute?


Wednesday 16th of December 2020

You could make your own mushroom gravy and dry onion soup mix. Neither recipe is here on my site though I should add them. I'm sorry those ingredients aren't available for you.


Wednesday 22nd of November 2017

So glad to find this recipe, as it helps me make my MIL's pot roast! I couldn't remember the temperature or time to bake, just knew it was truly overnight at a low heat. (We got up at 5 a.m. to put it in the oven!) This will be much better. Thanks so much for posting.


Wednesday 22nd of November 2017

You are welcome! So glad you found this recipe! I hope you'll try a few of my recipes over time!


Monday 9th of January 2017

how on earth is this overnight? It's few hours cooking time..


Saturday 4th of February 2017

Step 5 explains why it's an overnight dish. Hope that helps!


Saturday 17th of October 2015

Do you cover the meat?


Wednesday 28th of October 2015

Yes! I'll update the recipe to reflect that! Thanks for bringing it to my attention!

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