Easter Roast Recipe

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.

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.


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Nutrition Disclaimer
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