Easter Roast Recipe

Jump To Recipe
Avatar Author's default profile picture
Recipes.net Team Modified: July 9, 2021

This simple Easter roast only needs a few ingredients and is roasted to perfection! Baste in canned soups for a moist and savory main dish.

How To Make Easter Roast

Easter Roast Recipe

How To Make Easter Roast

Prep: 45 mins
Cook: 3 hrs 10 mins
Total: 3 hrs 55 mins


  • 5 lb beef chuck roast, tri-tip roast, or top or bottom round roast, trimmed
  • 10¾ oz condensed tomato soup, (1 can)
  • 10¾ oz condensed mushroom soup, (1 can)
  • 2 cups beef broth
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp dried rosemary
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp ground black pepper and sea salt
  • whole cloves, from 1 head of garlic, peeled
  • ¼ cup vegetable oil
  • kitchen twine

To serve:

  • mashed potatoes
  • roasted vegetables, cherry tomatoes, zucchinis, squash, bell peppers, & red onions


  1. Preheat your oven to 300 degrees F.

  2. Combine onion & garlic powders, rosemary, oregano, thyme, paprika, salt & pepper. Set aside.

  3. In a large bowl, combine beef broth with the condensed soups. Whisk until evenly incorporated and then set aside.

  4. To truss the beef properly, cut beef in half.

  5. Slice your twine under your beef roast, roughly 3 centimeter from the top. You’ll now have a shorter & longer end. Loop these 2 ends around your index & middle fingers. Once you have formed the loop, feed the shorter end through the loop.

  6. You would have formed a sliding knot. Slide this all the way down until it reaches the meat, then tighten by tugging at the short end.

  7. Next, cross-tie the twine over the free end, then slide it under the roast. You’ll once again have a sliding knot. Repeat until you’ve reached the end of the beef roast.

  8. Tightly tie a knot to hold the roast in place.

  9. Generously season the trussed beef with the spice mixture.

  10. Using a paring knife, poke enough holes around your beef roast. Place a clove of garlic into each hole, then truss with kitchen twine.

  11. Heat up a skillet with oil, & sear the trussed beef until browned on all sides.

  12. Transfer to a roasting tin then pour the soup mixture over & around the roasting tin, then cover with foil.

  13. Transfer to the oven and braise for roughly 1½ hours. Discard foil & allow to roast for another 1½ hours. Baste frequently with the soup mixture.

  14. Once your easter roast is done cooking, remove the twine & discard.

  15. Portion accordingly, then serve it alongside some roasted vegetables & mashed potatoes roughly 1 cup each per serving. You can also serve the roasting juices as a sauce, roughly ⅓ cup sauce per serving.

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes


Roasted Pumpkin

To make this roasted pumpkin recipe, slices of sugar pie…
Total 30 mins
roasted eggplant recipe

Roasted Eggplant

Serve up a healthier side by whipping up this tender…
Total 1 hr 10 mins

Roasted Broccoli

This recipe for roasted broccoli is so easy and only…
Total 15 mins
roasted paan (sri-lankan bread) recipe
Breads & Doughs

Roasted Paan

Don't be fooled by appearances. This roasted paan is highly…
Total 1 hr 5 mins
roasted kohlrabi recipe

Roasted Kohlrabi

This roasted kohlrabi makes for a sweet and peppery side,…
Total 28 mins
juicy roast

Juicy Roast

A flavorful roast made juicy thanks to our special sauce.
Total 8 hrs 30 mins
Ribeye Roast Recipe, juicy and tender boneless ribeye roast seasoned with salt and pepper

Ribeye Roast

Enjoy a fancy lunch or dinner meal with this juicy…
Total 1 hr 40 mins
mississippi roast recipe

Mississippi Roast

Mississippi roast is a delectable dish that requires minimal effort…
Total 8 hrs 15 mins
roasted fennel recipe

Roasted Fennel

Grab a bite of these roasted fennel bulbs, made with…
Total 40 mins

Venison Roast

Enjoy juicy and herbed bites with this easy venison roast…
Total 5 hrs 25 mins

Leave a comment

Replying to