Traditional Roast Beef with Gravy
Experience the ultimate comfort food with this Traditional Roast Beef with Gravy recipe, perfect for Sunday dinners or holiday feasts. Featuring a perfectly seasoned beef roast—seared to lock in flavor and slow-roasted to tender, juicy perfection—this dish is a timeless classic. Nestled on a bed of aromatic carrots, onions, and celery, the roast captures all the savory goodness as it cooks. The pan drippings are transformed into a rich, velvety homemade gravy that takes this meal to the next level. With its straightforward prep, simple yet bold seasoning, and mouthwatering results, this recipe is your guide to serving up a hearty, crowd-pleasing centerpiece. Serve with mashed potatoes or roasted vegetables for a restaurant-quality meal right at home! Keywords: Traditional Roast Beef, Classic Comfort Food, Homemade Gravy, Perfect Family Dinner, Holiday Feast.
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Recipe Information
Ingredients
- 4 pounds Beef roast (ribeye or top round)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 3 medium Carrots, chopped
- 1 large Yellow onion, quartered
- 2 stalks Celery stalks, chopped
- 2 cups Beef broth
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 0.5 cup Water
Instructions
Preheat your oven to 375°F (190°C).
Pat the beef roast dry with paper towels, then season generously with kosher salt, black pepper, garlic powder, and onion powder on all sides.
Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the beef roast on all sides for about 2-3 minutes per side, until nicely browned.
Remove the beef from the pan and set it aside momentarily. Add the chopped carrots, quartered onion, and celery to the same pan, allowing them to sauté for 3-4 minutes until slightly softened.
Place the beef roast on top of the vegetables in the pan. Pour the beef broth around the roast but not directly over it, ensuring the seasoning stays intact.
Transfer the pan to the preheated oven and roast 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.
Once the roast is cooked to your desired doneness, remove it from the oven and transfer the beef to a cutting board. Tent it loosely with aluminum foil to rest for 15 minutes.
While the beef rests, make the gravy. Strain the vegetables from the pan, reserving the liquid drippings.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1-2 minutes until it turns golden.
Slowly whisk in the reserved pan drippings and water, stirring constantly to avoid lumps. Simmer the gravy for 5-7 minutes until thickened. Season with salt and pepper to taste.
Slice the roast beef against the grain into thin slices and serve with the gravy drizzled on top.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 751 mg | 33% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.5 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1061 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.
