Roast Beef with Gravy
Indulge in the timeless elegance of Roast Beef with Gravy, a hearty, crowd-pleasing centerpiece perfect for family dinners or holiday feasts. This recipe features a tender beef roast, seasoned with a fragrant blend of garlic powder, onion powder, dried thyme, and a touch of olive oil for a perfectly caramelized crust. Roasted to perfection and paired with a rich, velvety homemade beef gravy made from buttery roux and savory pan drippings, this dish offers both classic comfort and gourmet sophistication. Whether you opt for prime rib or top sirloin, the result is a melt-in-your-mouth roast with flavor-packed gravy that will leave everyone at the table reaching for seconds. Ready in just over two hours and yielding enough for up to six servings, this roast beef masterpiece is ideal for holidays, Sunday dinners, or any occasion worth celebrating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds beef roast (prime rib or top sirloin)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 cups beef stock
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 450°F (232°C).
Place the beef roast on a cutting board. Pat it dry with paper towels to remove excess moisture.
In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, onion powder, and dried thyme to create a seasoning rub.
Rub the seasoning mixture evenly over the entire surface of the beef roast.
Place the roast on a rack in a roasting pan, bone-side down if using a bone-in cut.
Roast in the preheated oven for 15 minutes to develop a flavorful crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1 1/2 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove the roast from the oven, transfer it to a cutting board, and cover it loosely with aluminum foil. Let it rest for at least 20 minutes before carving.
To make the gravy, place the roasting pan over medium heat on the stove and add the butter.
Once the butter is melted, whisk in the flour to create a roux. Cook the roux, stirring constantly, for about 2 minutes until it turns a light brown color.
Gradually whisk in the beef stock, scraping the brown bits from the bottom of the pan, and bring it to a simmer.
Continue to cook, stirring frequently, until the gravy thickens, about 5-7 minutes.
Season the gravy to taste with additional salt and pepper if needed.
Slice the roast beef thinly and serve it with the gravy poured generously over the top.
Nutrition Facts
Calories |
5106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.3 g | 534% | |
| Saturated Fat | 164.1 g | 820% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 7604 mg | 331% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.1 g | ||
| Protein | 334.9 g | 670% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 50.0 mg | 278% | |
| Potassium | 5267 mg | 112% | |
*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.
