Roast Beef with Gravy

For special dinners or any cozy occasion, trust me, this Roast Beef with gravy is all you need. Juicy, tender, and covered in a creamy sauce made from its own roasting juices, it’s the kind of dish that can turn an ordinary night into something special. Plus, it’s super easy to make—so you’ll have a delicious dinner on the table without much effort, and everyone at home will love it.

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Roast Beef with Gravy

Ingredients

• 3–4 lb (1.4–1.8 kg) beef roast (top round, sirloin tip, or chuck roast)
• 2 tablespoons olive oil
• 1 large onion, thickly sliced
• 3 garlic cloves, minced
• 1 cup (240 ml) dry red wine or extra broth
• 1 cup (240 ml) beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour or cornstarch
• 2 tablespoons butter

What You’ll Need

• Large skillet for searing the meat
• Oven-safe roasting pan or baking dish with lid or foil
• Sharp knife
• Meat thermometer (optional but highly recommended)
• Small bowl and whisk

See 5 variations of the recipe at the end.

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Instructions

1. Let’s get started! Preheat your oven to 325 °F (165 °C). Make sure the rack is in the center so the heat circulates evenly around the roast. If your oven has a convection setting, go for it—it gives you a more even browning—but lower the temperature to 310 °F (155 °C).
2. Season the meat generously with salt and pepper on all sides, including the edges. This helps build flavor and that golden crust we all love. It’s even better if you season it about 15 minutes ahead so the seasoning really soaks in.
3. Heat the olive oil in a large skillet (cast iron if you’ve got one) over medium-high heat. When it’s nice and hot, place the beef in and sear it for 3–4 minutes per side without moving it. You’re not cooking it through, just sealing in the juices. You’ll know it’s ready when a deep brown crust forms. Use tongs to flip the meat—never a fork—so you don’t lose those precious juices.
4. Make a flavor bed: Place a layer of onion and garlic slices on the bottom of your roasting pan, then set the seared roast right on top of them.
5. Deglaze the skillet: Pour in the red wine and scrape up all those browned bits stuck to the bottom (that’s called the “fond” — pure flavor magic). Let it simmer for 2–3 minutes until slightly reduced and the aroma mellows out. Then pour that liquid over the roast in the pan.

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6. Add the flavor base: Pour in the beef broth, Worcestershire sauce, thyme, and rosemary. If you’re using fresh herbs, tie them into a small bundle with kitchen twine for easy removal later. Cover the pan tightly with a lid or foil to lock in the moisture.
7. Roast it slow and steady: Bake for 2½ to 3 hours, checking around the 2-hour mark with a meat thermometer. If you’ve got one that connects to your phone—perfect! No need to open the oven. For medium doneness, aim for 145 °F (63 °C); for well done, go to 160 °F (71 °C). Every oven is a little different, so keep an eye on your roast’s internal temperature rather than just the clock.
8. Let it rest: Once it’s done, take the roast out of the oven and place it on a large cutting board. Loosely cover it with foil and let it rest for at least 15 minutes. This step allows the juices to redistribute so your slices stay tender and juicy.
9. Time for the gravy! Strain the cooking liquid to remove the onion, garlic, and herbs, then pour it into a medium saucepan. Warm it over medium heat until it starts to bubble gently. In a small bowl, mix the flour with ¼ cup (60 ml) of cold water until smooth, then slowly pour it into the hot liquid while whisking constantly.
10. Cook and finish the gravy: Let it simmer for 5–7 minutes, whisking gently until it thickens—you’ll feel it change texture. Stir in the butter at the end until it melts completely for that silky shine and richer flavor. If it’s too thick, just add a splash of broth.
11. And that’s it! Slice the rested roast thinly against the grain (that means cutting opposite the direction of the muscle fibers) and serve immediately, generously topped with warm gravy. Pair it with mashed potatoes, roasted veggies, or a fresh salad—and get ready for compliments!

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Ingredient Substitutions

• Beef: If you can’t find top round or sirloin tip, just use chuck roast or brisket — it’ll turn out a bit more shreddable, but super tasty and juicy.
• Red wine: Replace it with the same amount of beef broth or 1 cup (240 ml) of broth mixed with 1 tablespoon of red wine vinegar.
• Worcestershire sauce: No worries if you don’t have it — mix 1 tablespoon of soy sauce with 1 teaspoon of vinegar and a pinch of sugar. Tastes great!
• Dried thyme and rosemary: If you don’t have them, use Italian seasoning or 2–3 fresh sprigs of each if you do.
• Flour for the gravy: You can swap it for cornstarch, just make sure to dissolve it in cold water first before adding it in.
• Beef broth: Chicken or veggie broth works too — just adjust the salt at the end.
• Olive oil: Any medium-to-high smoke point oil works fine (like canola or avocado oil).
• Onion: You can swap it for shallots or leeks in the same amount for a milder, sweeter flavor.

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Cooking Tips

• Bring the meat to room temp: Always take it out of the fridge about 30 minutes before cooking so it browns better and cooks more evenly.
• Pat it dry: Don’t skip this step — use paper towels before seasoning; a dry surface gives you that perfect crust.
• Sear with patience: Take your time, use a heavy pan, and don’t move the meat until it releases on its own.
• Deglaze properly: Scrape up all those browned bits with wine or broth — that’s where all the flavor hides.
• Boost the flavor: Always roast the beef on a bed of onions to infuse the juices with aroma.
• Use a thermometer: 135–140 °F (57–60 °C) for medium-rare; 145 °F (63 °C) for medium.
• Let it rest: Don’t skip the 15-minute rest before slicing — it keeps your beef juicy and tender.
• Perfect gravy: If it’s too thick, add a splash of broth; if it’s too thin, just let it reduce a bit longer — totally up to your taste.

Common Mistakes to Avoid

• Don’t roast cold meat: Seriously, let it sit out first — it’ll cook more evenly that way.
• Don’t overcrowd the pan: Super important — sear in batches if needed, or it’ll steam instead of brown.
• Don’t skip the rest time: If you slice it right away, all those juices will run out and the meat will turn dry.
• Don’t add flour straight to the gravy: Always dissolve it first to avoid lumps.
• Don’t roast without liquid: That’s a big one — always keep some broth or drippings in the pan for moisture and flavor.
• Don’t cut with the grain: Slice against it for extra tenderness.
• Don’t forget to taste the gravy: Adjust salt and pepper at the end — it makes all the difference!

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Frequently Asked Questions

1. Can I make it without wine? Absolutely — just use beef broth and a teaspoon of red wine vinegar for that tangy touch.
2. What cut works best for firm slices? Top round or sirloin tip. But if you want something extra juicy, go with chuck roast.
3. At what temp should I pull it for medium? Between 140–145 °F (60–63 °C), since it’ll rise a few degrees as it rests.
4. How do I avoid pale gravy? Brown the meat really well and reduce your liquids — that’s how you get that rich, deep color.
5. Can I make it without flour? Sure — use cornstarch dissolved in water, or just simmer the sauce longer until it thickens naturally.
6. Can I cook it in a Dutch oven? Totally! Just cover it and bake as usual — check the liquid halfway through.
7. How much meat per person? Plan on 6–8 oz (170–225 g) of cooked meat per person.
8. Can I marinate it first? Yes, 4–12 hours with garlic, herbs, and a splash of Worcestershire — just pat it dry before searing for best results.
9. What if my gravy’s too salty? Add a bit of water or unsalted broth and a small pat of butter to balance it out.

Storing and Reheating

• Refrigeration: Store slices with gravy in an airtight container for 3–4 days — no problem at all.
• Freezing: Freeze portions with gravy for up to 3 months. Always thaw overnight in the fridge.
• Stovetop: Reheat over low heat with a splash of broth, covered, for 5–8 minutes.
• Oven: Place in a covered dish with gravy and warm at 300 °F (150 °C) for 15–20 minutes.
• Microwave: If using the microwave, heat in short intervals, spooning gravy over the meat to keep it moist and tender.

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Serving Suggestions

• Pair it with creamy, buttery mashed potatoes — a total comfort food classic.
• Roasted carrots with honey and herbs make a delicious, slightly sweet side.
• Try some sautéed green beans with garlic and a squeeze of lemon — fresh and simple.
• Enjoy it with a young red wine or a glass of unsweetened iced tea with lemon slices.
• And for dessert, go for a warm brownie topped with a scoop of vanilla ice cream — pure bliss.

Ideas for Kids and Teens

• Serve it as a roast beef sandwich on a soft roll with melted cheese — they’ll love it.
• Mini sliders with sweet pickles and oven-baked fries are always a hit.
• Roast beef quesadillas with cheddar and mild salsa — total crowd-pleaser.
• Short pasta tossed with roast beef cubes and a light gravy — easy and tasty.
• Soft tacos with lettuce, tomato, and a touch of light sour cream — simple and fun to eat.

Recipe Variations

• Garlic and herb style: Rub the meat with a mix of crushed garlic, fresh parsley, and lemon zest before searing — it turns out amazing!
• Cracked pepper: If you like bold flavors with a little heat, coat the roast with freshly crushed black pepper and add a splash of brandy to the gravy — total flavor upgrade.
• Honey mustard: One of my favorites — brush the beef with 2 tablespoons of Dijon mustard and 1 tablespoon of honey before baking. You’ll get a roast that’s beautifully balanced between sweet and tangy.
• Creamy mushroom: Sauté mushrooms in butter with a hint of garlic, then stir them into the gravy with a splash of cream. You won’t believe how rich and cozy it tastes.
• Smoky chipotle: Add 1 chopped chipotle pepper to the cooking liquid for a deep, slightly smoky heat. Top with a sprinkle of fresh cilantro right before serving.

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Nutritional Information (per serving)

• Calories: 410 kcal
• Protein: 38 g
• Healthy Fats: 24 g
• Carbohydrates: 5 g
• Natural Sugars: 2 g
• Fiber: 0 g
• Sodium: 420 mg

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