Perfect Roast Beef with Gravy
Elevate your Sunday dinner with this irresistible recipe for Perfect Roast Beef with Gravy! This classic dish features a tender, juicy beef roast—rubbed with a flavorful blend of garlic, rosemary, thyme, and onion powder—roasted atop a bed of caramelized vegetables for added depth. Achieve the ideal crust by starting at a high temperature before slow-roasting to your desired doneness. The savory, velvety homemade gravy, crafted from the pan drippings and enriched with beef broth, is the ultimate finishing touch. Whether you’re hosting a special occasion or craving a hearty meal, this foolproof recipe guarantees mouthwatering results every time. Perfect for family gatherings, this dish delivers bold flavors and comforting vibes that will keep everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 lbs beef roast (ribeye, top sirloin, or eye of round)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 yellow onion, quartered
- 3 carrots, peeled and halved
- 2 celery stalks, halved
- 2 cups beef broth
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
Instructions
Preheat your oven to 425°F (220°C).
Remove the beef roast from the refrigerator and let it sit at room temperature for 30 minutes.
Pat the roast dry with paper towels. Rub the olive oil all over the roast, then season it evenly with salt, pepper, garlic powder, onion powder, rosemary, and thyme.
Place the quartered onion, carrots, and celery in the bottom of a roasting pan to act as a bed for the roast.
Set the roast on top of the vegetables, fat side up, to allow the fat to baste the meat as it cooks.
Put the roasting pan into the preheated oven and cook for 15 minutes at 425°F (220°C) to develop a flavorful crust.
Lower the oven temperature to 325°F (165°C) without opening the oven door. Continue roasting for approximately 20 minutes per pound for medium-rare (internal temperature of 135°F/57°C) or 25 minutes per pound for medium (internal temperature of 145°F/63°C).
Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 15-20 minutes to allow the juices to redistribute.
While the roast rests, make the gravy. Place the roasting pan (with the drippings and vegetables) over medium heat on the stovetop.
Add the butter to the pan and let it melt. Sprinkle in the flour and whisk continuously to make a roux, cooking for about 2 minutes.
Slowly pour in the beef broth while whisking to avoid lumps. Cook the gravy for 5-7 minutes, until thickened.
Strain the gravy into a bowl to remove the vegetables and any chunks, then season with salt and pepper to taste.
Slice the roast beef thinly and serve it with the homemade gravy on the side.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 663 mg | 29% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 904 mg | 19% | |
*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.
