Roast Beef Recipe with Gravy

Roast Beef Recipe with Gravy

Roast Beef Recipe with Gravy



For roast beef:
  • 3 to 4 pounds round roast beef, at room temperature 1.5 to 2 hours before cooking
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary
  • 3 cloves minced garlic
  • 1 tablespoonthyme leaves
  • 1 teaspoon 2, or 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
For the beef gravy:
  • 1/4 cup cold water
  • 1 1/2 tablespoon cornstarch
  • 1/2 cups dry red wine
  • beef broth
  • 1 1/2 cups onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon, or to taste freshly ground black pepper
  • 1/4 teaspoon; or to taste
  • 2 tablespoons unsalted butter

Roast Beef Recipe with GravyRoast Beef Recipe with Gravy


How to Make Roast Beef
Preheat oven to 450°F. You’ll need a roasting pan with an oven rack to allow air to circulate and catch drips.
In a small bowl, combine oil, rosemary, garlic, thyme, salt, and pepper. Let stand for 5 minutes until the flavors meld.
Pat the roast dry with paper towels and tie with kitchen twine in 1-inch increments to make the roast more evenly thick. Rub the seasoned oil all over the roast. Insert an oven thermometer into the deepest part of the roast and place the roast on a rack in a roasting pan. Bake at 450°F on the center rack of a
oven for 15 minutes, then reduce the heat (without opening the oven) to 250°F and bake for about 28 to 30 minutes per pound, or until the thickest part of the roast . 135-140°F for medium-rare**. Please note that the temperature will continue to rise by 5 degrees during standby mode.
Remove from the oven, cover with foil, and let rest for 15 minutes while you prepare the sauce. To serve, slice the meat thinly along the grain.
How to Make Beef Gravy
Mix cornstarch and cold water to a paste in a small bowl and set aside.
Place a roasting pan with drippings over medium heat, add the red wine and scrape the bottom to remove any fat from the pan. When the wine is less than half full, add the beef stock and bring to a gentle boil. Add onion powder, garlic powder, salt, and pepper. Add the
cornstarch slurry mixture to the sauce and stir constantly (this will prevent the sauce from curdling). Bring to a boil and simmer for another 3 minutes until the sauce thickens. Turn off the heat and stir until the butter is melted. Add more salt and pepper to taste. If desired, strain the sauce through a sieve.
Recipe Notes
*Roast Alternatives: If you can’t find Top Round Roast (aka Inside Round), Top Sirloin Roast (aka Top Butt), Bottom Round Roast (aka Roll Drum Roast), or Eyebrow Roast, a good choice round roast.
**Example baking time: For a 3 1/2 pound roast, bake it at 400°F for 15 minutes, then bake it at 200°F for 1 hour, then bake it medium-rare for 45 minutes.

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