roast beef and gravy recipe

Written ByJenny Smyth Posted on
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The Best roast beef and gravy recipe

I love roast beef and gravy recipe, it’s a classic dish that never fails to impress. I’ve been making it for my family for years, and it’s always a hit. My kids can’t get enough of the tender beef and rich gravy, and it’s perfect for a special occasion or a cozy Sunday dinner.

The best part is that it’s incredibly easy to make, even on a busy weeknight. I’ve tried many different recipes over the years, but this one remains my favorite. It’s a traditional British dish that’s been adapted to suit American tastes, and it’s perfect for those who love comfort food.

The key to this recipe is using a high-quality roast beef and making sure it’s cooked to perfection. I like to serve it with mashed potatoes or roasted vegetables, and it’s always a crowd-pleaser. Whether you’re hosting a holiday dinner or just want a delicious meal for your family, this roast beef and gravy recipe is sure to please.

It’s also surprisingly healthy, considering how rich and satisfying it is. The beef provides protein and iron, while the gravy is made with low-sodium broth and flour. I feel good serving this to my family because it’s not only delicious but also nutritious.

I’ve experimented with different seasonings over the years, but this basic recipe remains my go-to. It’s easy to customize with herbs and spices, so feel free to add your own favorites. My family loves when I serve this dish with some steamed broccoli or green beans on the side – it adds a nice pop of color and freshness to the plate.

Classic Roast Beef with Rich Gravy

4.6 from 549 votes

This recipe delivers a perfectly roasted beef joint with a crispy, seasoned exterior and a tender, juicy interior. The accompanying gravy is deeply flavorful, made from the pan drippings for a rich and savory sauce.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Roast Beef

1 (3-4 pound) boneless beef ribeye roast or top round roast
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme

For the Gravy

2 tablespoons all-purpose flour
1 cup beef broth, low sodium
1/2 cup dry red wine (optional)
1 tablespoon butter
Salt and pepper to taste

👨‍🍳Directions

1Preheat your oven to 450 degrees Fahrenheit.
2Pat the beef roast dry with paper towels, then rub it all over with the olive oil, kosher salt, black pepper, garlic powder, and dried thyme, ensuring an even coating.
3Place the seasoned roast on the rack inside the roasting pan, fat side up.
4Roast in the preheated oven for 15 minutes at 450 degrees Fahrenheit to create a browned crust, then reduce the oven temperature to 325 degrees Fahrenheit.
5Continue roasting until the internal temperature reaches 125 degrees Fahrenheit for rare, 135 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium, which should take about 1 hour to 1 hour 15 minutes more.
6The meat will be firm to the touch but still give slightly when pressed for medium-rare.
7Remove the roast from the oven and transfer it to a cutting board.
8Tent it loosely with aluminum foil and let it rest for 15 to 20 minutes, which allows the juices to redistribute throughout the meat.
9While the meat rests, place the roasting pan on the stovetop over medium heat.
10Add the 2 tablespoons of flour to the pan drippings and whisk constantly for 1 to 2 minutes until the mixture is bubbling and golden brown.
11Slowly pour in the beef broth and red wine, if using, while whisking continuously to prevent lumps.
12Bring the gravy to a simmer and cook for 3 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
13Remove the gravy from the heat and whisk in the butter until melted and smooth.
14Season with salt and pepper to taste, then strain the gravy through a fine-mesh sieve into a serving boat if desired.
15Carve the rested roast beef against the grain into 1/2-inch thick slices.
16Serve the sliced beef immediately with the warm gravy poured over the top.

🔧Equipment

Roasting pan with rack
Meat thermometer
Small saucepan
Whisk
Carving knife and fork
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 11g❤️Cholesterol: 110mg🧂Sodium: 700mg🌾Total Carbs: 6g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 40g

📝Notes

For the most accurate doneness, always use a meat thermometer. Letting the roast rest is crucial for a juicy result. If you do not have red wine, you can substitute with an additional 1/2 cup of beef broth.

Watch Video Of How Classic Roast Beef with Rich Gravy Works

This roast beef and gravy recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just want a delicious meal for your family.

The leftovers are also incredibly versatile – you can reheat them for future meals or freeze them for later use.

One of my favorite ways to serve this dish is with some steamed broccoli or green beans on the side – it adds a nice pop of color and freshness to the plate.

❓ Frequently Asked Questions About Roast Beef with Rich Gravy

Q: What type of roast beef should I use for this recipe?

For this recipe, you’ll want to use a high-quality roast beef that’s at least 2-3 pounds in weight. Look for one that’s labeled as ‘prime’ or ‘choice’ – these cuts will be more tender and flavorful than lower-grade options.

Q: Can I use leftover roast beef in this recipe?

Sure thing! If you have leftover roast beef on hand, you can definitely use it in this recipe. Just be sure to reheat it until it’s hot and steaming before serving.

Q: Do I need any special equipment to make this recipe?

Nope! You’ll just need a large Dutch oven or roasting pan to cook the beef in.

Q: How do I store leftover roast beef and gravy?

Store leftover roast beef in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat until hot before serving.

Q: Can I make this recipe in advance?

You can prep the ingredients ahead of time – chop the vegetables, mix the seasonings – but assemble the dish just before cooking.

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