Soy-Free Roast Beef with Gravy
Elevate your dinner table with this mouthwatering Soy-Free Roast Beef with Gravy, a hearty and wholesome dish perfect for special occasions or indulgent family meals. This recipe features a succulent beef roast, meticulously seasoned with garlic, fresh rosemary, thyme, and a touch of olive oil for a rich herbaceous aroma. Paired with a velvety homemade gravy crafted from roasted vegetable drippings, beef broth, and a buttery roux, this dish is a soy-free comfort classic designed to impress. With straightforward preparation and restaurant-quality flavor, this roast beef is ideal for gluten-aware hosts seeking a timeless dish without soy-based ingredients. Whether sliced thick and served with sides like mashed potatoes or featured as the centerpiece at your next gathering, this recipe promises unforgettable flavor in every bite.
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Recipe Information
Ingredients
- 4 pounds beef roast (ribeye or top sirloin)
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups beef broth
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 1 onion, quartered
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper to create a marinade.
Rub the marinade all over the beef roast, ensuring it is well-coated.
Place the prepared beef roast in a roasting pan. Scatter the chopped carrot, celery, and onion around the roast in the pan.
Place the roasting pan in the preheated oven and roast the beef for approximately 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Once the beef has reached the desired temperature, remove it from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for at least 15 minutes before slicing.
While the beef is resting, prepare the gravy by placing the roasting pan with the vegetables and drippings over medium heat on the stovetop.
Add the butter to the pan, allowing it to melt completely. Sprinkle the flour over the melted butter and whisk continuously to form a roux, cooking for about 2 minutes until lightly browned.
Gradually add the beef broth to the pan while whisking constantly to avoid lumps. Continue cooking the gravy until it thickens to your desired consistency, about 5-7 minutes. Strain the gravy to remove the vegetables and set it aside.
Slice the rested beef roast against the grain into 1/2-inch thick slices. Serve with the warm gravy drizzled over the top or on the side.
Nutrition Facts
Calories |
5404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.6 g | 565% | |
| Saturated Fat | 178.1 g | 890% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1485 mg | 495% | |
| Sodium | 7738 mg | 336% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 355.9 g | 712% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 341 mg | 26% | |
| Iron | 49.4 mg | 274% | |
| Potassium | 5840 mg | 124% | |
*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.
