Simple Roast Beef and Gravy
Juicy, tender, and packed with hearty flavors, this Simple Roast Beef and Gravy recipe is the ultimate comfort food for any occasion. Featuring a perfectly seasoned beef roast seared to golden perfection and slow-roasted atop a bed of aromatic carrots, celery, and onions, this dish is both impressive and easy to make. The rich, savory gravy made from the pan drippings is the perfect finishing touch, adding depth to every slice of thinly carved beef. With just 15 minutes of prep and straightforward ingredients like garlic powder, onion powder, and beef broth, this recipe is a time-saving classic that's ideal for family dinners or holiday gatherings. Serve this roast beef with your favorite sides for a meal that’s as elegant as it is effortless. Keywords: roast beef, homemade gravy, easy beef recipe, oven-roasted beef, comfort food.
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Recipe Information
Ingredients
- 3 lbs Beef roast (top round or chuck)
- 2 tbsp Olive oil
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 cups Carrots, roughly chopped
- 1 cup Celery, roughly chopped
- 1 Yellow onion, quartered
- 2 cups Beef broth
- 1 tbsp Cornstarch
- 2 tbsp Cold water
Instructions
Preheat your oven to 350°F (175°C).
Pat the beef roast dry with paper towels to ensure a good sear. Rub the roast with olive oil, kosher salt, black pepper, garlic powder, and onion powder to evenly coat all sides.
Heat a large, oven-safe skillet or roasting pan over medium-high heat. Once hot, sear the beef roast for 2-3 minutes on each side until a brown crust forms. Remove the roast from the pan and set aside.
In the same pan, add the chopped carrots, celery, and onion to create a flavorful base for the roast. Stir for 2-3 minutes until the vegetables are slightly softened.
Place the seared roast on top of the vegetable mixture. Pour the beef broth into the pan, making sure the liquid covers about 1/4 of the roast (add more broth or water if necessary). Cover the skillet or roasting pan tightly with a lid or aluminum foil.
Transfer the pan to the oven and roast for approximately 1.5 to 2 hours, or until the beef reaches your desired level of doneness. Use a meat thermometer (medium-rare: 135°F, medium: 145°F, well-done: 160°F).
Once cooked, remove the roast from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes to retain its juices. Strain the pan juices into a fine-mesh sieve, discarding the vegetables, and reserve the liquid for gravy.
To make the gravy, place the pan juices in a small saucepan over medium heat. In a separate bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the saucepan until the gravy thickens, about 2-3 minutes. Season with additional salt and pepper to taste.
Slice the roast beef thinly against the grain and serve with the warm gravy drizzled on top or on the side. Enjoy!
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.7 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1058 mg | 23% | |
*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.
