Simple Beef with Gravy

This juicy roast beef with scratch-made gravy turns your regular Sunday meal into an unforgettable treat. Our approach guarantees a succulent, tasty roast with the yummiest pan sauce you'll ever try, perfect for fancy gatherings or when you want to wow dinner company without being stuck cooking all day.

I stumbled on this cooking method back when I hosted my first big family dinner. What started as a worried kitchen test has turned into my go-to dish that pals specifically ask for whenever they stop by our place.

Ingredients

• Top round roast beef: brought to room temp which is vital for balanced cooking and moisture
• Olive oil: forms that wonderful outer sear while keeping herbs stuck to the meat
• Fresh rosemary: gives woody scents that work amazingly with beef
• Minced garlic: brings complexity without taking over the beef's natural flavor
• Thyme leaves: adds gentle earthy hints that boost the richness
• Sea salt: lifts all the flavors and helps create a tasty crust
• Black pepper: delivers needed warmth and mild spiciness
• Red wine: loosens all those tasty browned bits from the pan
• Beef broth: makes the flavorful liquid base for your sauce
• Cornstarch: gives the gravy just the right thickness
• Butter: makes the gravy velvety smooth with rich flavor

Easy Cooking Guide

Warm Up and Get Ready:

Crank your oven to 450°F and set up your pan with a rack. The first blast of heat makes a lovely flavorful outside while the rack helps cook evenly and catches all those precious drips for gravy.

Mix Your Seasoning:

Stir olive oil with chopped garlic, rosemary bits, thyme, salt and pepper in a bowl. Let it sit for 5 minutes before putting it on the meat. This quick rest lets the oil pull out flavor from the herbs, making everything taste better.

Get the Meat Ready:

Pat the beef completely dry with paper towels so it browns properly. Wrap kitchen string around it every inch to make it an even shape that cooks the same all over. Rub the herb mix all over, making sure to get it into any natural gaps in the meat.

Cook it Just Right:

Start cooking at 450°F for exactly 15 minutes to get that tasty crust. Without peeking, drop the temp to 250°F and keep cooking about 30 minutes per pound until your thermometer shows 135-140°F for medium rare. This two-temp trick makes a perfect contrast between outside and inside.

Let it Rest:

Move the roast to a cutting board and cover loosely with foil. Let it sit for a full 15 minutes while you make the gravy. This key step lets juices spread back through the meat so every slice stays juicy and soft.

Whip Up Amazing Gravy:

Blend cornstarch with cold water till smooth. Put the roasting pan with drippings on medium heat and pour in wine, scraping all those tasty brown bits off the bottom. Add beef broth and seasonings, then slowly whisk in the cornstarch mix. Let it bubble gently until thick, then finish with butter for incredible richness.

Cut and Dish Up:

With a sharp knife, slice against the grain into thin pieces. The thinner you cut, the more tender each bite will feel. Serve right away with warm gravy poured over top.

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The fresh rosemary in this dish totally changes how everything tastes. I once cooked this roast when my folks came over during a tough family time. The smell filled our house with such comfort that dinner became more than food—it was healing. Now whenever I catch a whiff of rosemary, I think about how much we laughed that night.

Handy Doneness Chart

Knowing beef temps is key for roast success. For rare meat, pull the roast at 125°F. Medium rare needs 135-140°F. Medium wants 145°F, while medium well hits 150-155°F. Well done sits at 160°F or higher. Just remember that while resting, the inside temp will climb about 5 more degrees, so always take it out a bit before your target temp.

The proper cooking temp keeps your meal safe while keeping it juicy and tasty. Sticking an oven-safe meat thermometer into the thickest part gives you the most accurate reading without any guesswork. Just make sure it's not touching fat or bone to get true meat readings.

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Prep In Advance Options

You can season your roast up to 24 hours early and keep it uncovered in the fridge. This not only saves you time but actually makes the flavor better as the salt works its way into the meat. Just don't forget to bring it out 1.5 to 2 hours before cooking so it warms up for even cooking from edge to middle.

The gravy can be made up to 3 days ahead and kept in a sealed container in the fridge. When you're ready to eat, just warm it slowly over low heat, adding a splash of broth if it needs thinning out. This early prep makes the dish perfect for parties when you don't want to be cooking at the last minute.

Smart Leftover Uses

Turn extra roast beef into completely different meals without much work. Slice cold beef thinly for sandwiches with horseradish sauce, sweet onions, and fresh greens. Cut smaller chunks to toss into veggie soup for extra flavor. Warm slices in leftover gravy for open-faced hot sandwiches on top of mashed potatoes.

Extra gravy makes an awesome starter for beef stroganoff or you can freeze it in ice cube trays then dump the cubes into freezer bags. Each cube adds perfect richness to future soups or sauces when you need quick flavor.

Frequently Asked Questions

→ Which beef cut works best?

Top round cuts shine in this, but top sirloin, bottom round, and eye of round are great options, too.

→ How do I cook medium-rare?

Bake the meat until it hits 135-140°F using a reliable thermometer. It’ll increase by around 5°F during resting.

→ Can I save time and prep gravy early?

You sure can. Make the gravy ahead and warm it slowly on low heat, stirring every so often.

→ What's the best way to slice the meat?

Cut thin slices going against the grain. This keeps the meat soft and easy to chew.

→ What sides go well with it?

Pair with creamy mashed potatoes, roasted veggies, or a crisp salad to make it a complete meal.

→ Any swaps if I don’t use wine?

If wine isn’t your thing, swap it out for extra beef broth or grape juice to get that rich flavor.