Easy Roast Beef with Gravy

This perfect roast beef with homemade gravy transforms an ordinary Sunday dinner into a memorable feast. The method ensures a juicy, flavorful roast with the most delicious pan gravy you can imagine, making it ideal for special occasions or when you want to impress dinner guests without spending hours in the kitchen.

I discovered this method years ago when hosting my first holiday dinner. What began as a nervous experiment has become my signature dish that friends specifically request when they visit our home.

Ingredients

• Top round roast beef: at room temperature crucial for even cooking and juiciness
• Olive oil: creates a perfect exterior crust while helping herbs adhere
• Fresh rosemary: provides aromatic pine notes that complement beef beautifully
• Minced garlic: adds depth without overpowering the natural beef flavor
• Thyme leaves: contributes subtle earthy notes that enhance the richness
• Sea salt: enhances all flavors and helps form a delicious crust
• Black pepper: adds necessary warmth and slight spice
• Red wine: deglazes the pan capturing all the rich caramelized bits
• Beef broth: forms the flavorful liquid base for the gravy
• Cornstarch: thickens the gravy to the perfect consistency
• Butter: enriches the gravy with silky texture and rich taste

Step-by-Step Instructions

Preheat and Prepare:

Heat oven to a hot 450°F while arranging your roasting pan with a rack. This initial high heat creates a beautiful flavorful crust while the rack ensures even cooking and collects precious drippings for the gravy.

Create the Herb Rub:

Combine olive oil with minced garlic, chopped rosemary, thyme leaves, salt and pepper in a small bowl. Allow this mixture to sit for 5 minutes before applying. This brief resting period lets the oil extract flavor compounds from the herbs, intensifying the overall taste profile.

Prepare the Roast:

Thoroughly pat the beef dry with paper towels to ensure proper browning. Tie the roast with kitchen string at 1-inch intervals to create an even shape that cooks uniformly. Apply the herb mixture generously over the entire surface, making sure to work it into any natural seams in the meat.

Master the Roasting Technique:

Begin roasting at 450°F for exactly 15 minutes to develop a flavorful crust. Without opening the oven reduce temperature to 250°F and continue cooking approximately 30 minutes per pound until your thermometer reads 135–140°F for medium rare. This two-step temperature method creates a perfect contrast between the exterior and interior.

Rest Properly:

Transfer the roast to a cutting board and tent loosely with foil. Allow it to rest for a full 15 minutes while making the gravy. This critical step allows juices to redistribute throughout the meat ensuring every slice remains moist and tender.

Create Spectacular Gravy:

Mix cornstarch with cold water until smooth. Place the roasting pan with drippings over medium heat and add wine, scraping all the flavorful brown bits from the bottom. Add beef broth and seasonings, then gradually whisk in the cornstarch mixture. Simmer gently until thickened before finishing with butter for remarkable richness.

Slice and Serve:

Using a sharp knife, cut against the grain into thin slices. The thinner the slices, the more tender the meat will feel when eating. Serve immediately with warm gravy drizzled over the top.

Pin it

The fresh rosemary in this recipe completely transforms the flavor profile. I once made this roast when my parents visited after a particularly difficult time in our family. The aroma filled our home with such warmth that dinner became a healing experience rather than just a meal. Now whenever I smell rosemary, I remember the laughter we shared that evening.

Perfect Temperature Guide

Understanding beef doneness temperatures is critical for roast beef success. For rare beef, remove the roast at 125°F. Medium rare needs 135–140°F. Medium requires 145°F, while medium well reaches 150–155°F. Well done is 160°F and above. Remember that during the resting period, the internal temperature will continue rising approximately 5 degrees, so always remove the roast slightly before your target temperature.

The right cooking temperature ensures safe consumption while maintaining moisture and flavor. Using an oven-safe meat thermometer inserted into the thickest part provides the most accurate reading while eliminating guesswork. Position it away from any fat or bone for true meat temperature readings.

Pin it

Make Ahead Options

You can season the roast up to 24 hours in advance and refrigerate uncovered. This not only saves time but actually improves flavor development as the salt penetrates the meat. Just remember to bring it to room temperature 1.5 to 2 hours before roasting to ensure even cooking from edge to center.

The gravy can be made up to 3 days ahead and refrigerated in an airtight container. When ready to serve simply reheat slowly over low heat, adding a splash of broth if needed to adjust consistency. This advance preparation makes the recipe perfect for entertaining when you want to minimize last minute cooking.

Clever Leftover Ideas

Transform leftover roast beef into entirely new meals with minimal effort. Thinly slice cold beef for sandwiches with horseradish cream, caramelized onions, and arugula. Dice smaller pieces to add to vegetable soup for hearty flavor. Warm slices in leftover gravy for open-faced hot beef sandwiches served over mashed potatoes.

Leftover gravy becomes an incredible base for beef stroganoff or can be frozen in ice cube trays then transferred to freezer bags. Each cube makes a perfect flavor boost for future soups or sauces when you need instant richness.

Frequently Asked Questions

→ What is the best cut of beef for this dish?

The best cut for this dish is top round roast, but you can also use top sirloin, bottom round, or eye of round for great results.

→ How do I achieve medium-rare doneness?

Roast the beef to 135-140ºF on an oven-safe thermometer, as it will rise another 5 degrees while resting.

→ Can I make the gravy ahead of time?

You can prepare the gravy in advance and reheat it gently over low heat, stirring occasionally.

→ How should the roast be sliced for serving?

Always slice the roast thinly against the grain to ensure tender and easy-to-chew pieces.

→ What should I serve alongside this dish?

Pair the roast beef and gravy with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.

→ Can I substitute red wine in the gravy?

If you don't want to use red wine, you can substitute it with additional beef broth or grape juice for a similar depth of flavor.