Dairy-Free Roast Beef with Gravy
Indulge in the hearty flavors of Dairy-Free Roast Beef with Gravy, a classic dish reimagined for those seeking a wholesome, dairy-free alternative. This recipe features a perfectly seasoned beef roast, coated in a flavorful blend of garlic powder, onion powder, dried thyme, and rosemary, then slow-roasted to tender perfection. The dish is elevated with a smooth, rich gravy made from beef broth and pan drippings, thickened with a simple cornstarch slurry—no cream needed! Perfect for family dinners or special occasions, this roast beef recipe pairs beautifully with your favorite sides and is finished with a sprinkle of fresh parsley for a vibrant touch. Ready in just two hours, this dairy-free comfort food masterpiece is easy to prepare and guarantees to impress your guests with its succulent texture and robust taste.
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Recipe Information
Ingredients
- 3 pounds beef roast (such as chuck or top sirloin)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 yellow onion, sliced
- 3 cups low-sodium beef broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, combine salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
Pat the beef roast dry with paper towels and rub olive oil all over it. Then rub the spice mixture over the entire roast, ensuring it's well coated.
Place the sliced onion at the bottom of a roasting pan. Put the seasoned beef roast on top of the onions.
Pour 2 cups of the beef broth into the bottom of the pan around the onions, being careful not to wash off the seasoning on the beef.
Cover the roasting pan with foil and place in the preheated oven. Roast for about 1.5 to 2 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
Remove the beef from the oven and transfer to a cutting board. Let it rest for at least 15 minutes before slicing.
While the beef is resting, prepare the gravy. Strain the pan drippings into a saucepan, discarding the onions. Add the remaining 1 cup of beef broth to the saucepan and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering broth. Continue to whisk until the gravy thickens, about 3-5 minutes. Season with additional salt and pepper to taste, if necessary.
Slice the rested beef and serve with the gravy poured over the top. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.9 g | 370% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5970 mg | 260% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 307.6 g | 615% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 5034 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
