Roast Beef Recipe with Gravy
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Additional Time
15 mins
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Total Time
1 hr 10 mins
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Servings
8 servings
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Calories
300 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roast Beef Recipe with Gravy
Description
The Roast Beef Recipe with Gravy begins with a top round beef roast rubbed with a mixture of olive oil, fresh rosemary, minced garlic, thyme, salt, and freshly ground black pepper. The roast is tied with kitchen string for uniform thickness and roasted in two stages: first at 450ºF to develop a crust, then at 250ºF to cook through evenly. An oven thermometer ensures the internal temperature reaches medium-rare, around 135-140ºF before resting.
Resting the roast for 15 minutes allows juices to redistribute. Meanwhile, the pan drippings are used to prepare a gravy by whisking cold water and corn starch in the drippings, adding dry red wine, beef broth, onion and garlic powders, salt, pepper, and finishing with butter. This produces a smooth, flavorful sauce to serve alongside the roast beef.
The roast pairs well with classic side dishes such as roasted vegetables, mashed potatoes, or Yorkshire pudding for a hearty meal.
Substitutions include other beef roasts like top sirloin or eye of round if top round is unavailable. Baking times may vary with roast size, and using an oven thermometer is recommended for desired doneness.
Ingredients
For the Roast Beef:
- 3-4 lb top round beef roast at room temperature 1.5 to 2 hours before cooking
- 3 Tbsp olive oil
- 1 Tbsp rosemary fresh
- 1 Tbsp garlic from 3 cloves, minced
- 2 tsp thyme or 1/2 tsp dried thyme, leaves
- 1 1/2 tsp salt fine sea salt
- 1 tsp black pepper freshly ground
For the Beef Gravy:
- 1/4 cup water cold
- 1 1/2 Tbsp corn starch
- 1/2 cup red wine dry
- 1 1/2 cups beef broth
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt or to taste, fine sea salt
- 1/4 tsp black pepper or to taste, freshly ground
- 2 Tbsp butter unsalted
Instructions
How to Make Roast Beef:
- Preheat oven to 450ºF. You’ll need a roasting pan with an oven rack to allow the air to circulate and to catch the drippings for gravy.
- In a small bowl, mix together oil, rosemary, garlic, thyme, salt and pepper. Set aside for the flavors to meld for 5 minutes.
- Pat the roast dry with paper towels and tie it with a kitchen string in 1-inch increments to create a more even thickness on the roast. Rub the roast all over with the seasoned oil. Put an oven-safe thermometer into the deepest part of the roast and set the roast on a rack inside the roasting pan.
- Bake on the center oven rack at 450ºF for 15 minutes then (without opening the oven), reduce heat to 250ºF and bake for about 28-30 minutes per pound, or until the thickest part of the roast reaches 135-140ºF for Medium-Rare**. Note the temperature will continue to rise 5 degrees as it rests.
- Remove from the oven, tent with foil, and rest 15 minutes while you make the gravy. When ready to serve, cut against the grain, shaving the meat into thin slices.
How to Make Beef Gravy
- In a small bowl, stir together corn starch and cold water to make a slurry and set aside.
- Set the roasting pan with any drippings over medium heat and add the red wine, scraping the bottom to deglaze the pan. Once wine is reduced by at least half, add beef broth and bring to a light boil. Add onion powder, garlic powder, salt and pepper.
- Add the cornstarch slurry mixture to the gravy while stirring constantly (this prevents a lumpy gravy). Bring to a simmer and continue to simmer for 3 minutes until gravy is thickened. Turn off the heat and stir in butter until incorporated. Add more salt and pepper to taste. Strain gravy through a sieve if desired.
Notes
- If you cannot find top round roast, top sirloin, bottom round, or eye of round are good alternatives.
- For a 3.5-pound roast, bake at 450ºF for 15 minutes, then at 250ºF for about 1 hour 45 minutes for medium-rare doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbs | 3g | |
| Protein | 38g | 76% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 104mg | 35% |
| Sodium | 3153mg | 131% |
| Potassium | 583mg | 12% |
| Fiber | 0.2g | 1% |
| Sugar | 0.02g | 0% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 78mg | 87% |
| Calcium | 484mg | 48% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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