Roast Beef and Gravy
Savor the comforting classic of Roast Beef and Gravy, a timeless dish that combines tender, juicy beef with rich, velvety homemade gravy. This recipe uses a perfectly seasoned beef roast—like top round or sirloin—rubbed with garlic, fresh rosemary, and thyme for an herby, aromatic crust. Roasted atop a medley of onions, carrots, and celery, the meat develops incredible depth of flavor while staying moist with a splash of beef stock. The accompanying gravy, made from flavorful pan drippings and a buttery roux, ties the dish together with its silky texture and savory notes. Perfect for dinner parties, holiday feasts, or a hearty family meal, this recipe guarantees soul-satisfying flavor in every bite. Serve it alongside mashed potatoes or roasted vegetables for a complete and irresistibly delicious meal.
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Recipe Information
Ingredients
- 3 pounds beef roast (e.g., top round or sirloin)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 medium yellow onion, quartered
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, cut into chunks
- 3 cups beef stock
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef roast dry with paper towels. Rub the olive oil all over the meat.
Season the beef generously with kosher salt and black pepper. Sprinkle the minced garlic, chopped rosemary, and thyme evenly over the roast, pressing gently to adhere.
In a large roasting pan, arrange the onion, carrots, and celery as a bed for the beef roast.
Place the beef on top of the vegetables and pour 2 cups of beef stock into the pan to keep the roast moist during cooking.
Cover the roasting pan loosely with aluminum foil and transfer it to the preheated oven.
Roast the beef for about 1 ½ to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.
Once cooked, remove the beef from the oven and transfer it to a cutting board. Tent with foil and let it rest for 15 minutes.
Strain the pan drippings into a measuring cup or bowl, discarding the vegetables. Skim off any excess fat from the top of the drippings.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in the strained pan drippings and the remaining 1 cup of beef stock. Cook, stirring constantly, until the gravy thickens, about 5-7 minutes.
Taste the gravy and adjust seasoning with salt and pepper, if needed.
Slice the rested roast beef thinly and serve with the warm gravy drizzled on top.
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 18.4 g | ||
| Protein | 415.5 g | 831% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 6946 mg | 148% | |
*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.
