When you want a classic, comforting dish that feels both special and satisfying, nothing beats Roast Beef with Gravy. I still remember Sunday dinners where the aroma of roasting beef filled the kitchen, followed by the rich, savory gravy poured generously over each slice. This recipe combines juicy, tender beef with a silky homemade gravy that ties the whole meal together. Whether for a holiday, family gathering, or cozy weekend dinner, it’s a timeless centerpiece.
Ingredients
1 beef roast (3–4 lbs, top sirloin or rib roast)
2 tbsp olive oil
4 garlic cloves, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 tbsp salt
1 tsp black pepper
1 onion, quartered
2 cups beef broth
2 tbsp flour
2 tbsp butter
Instructions
Preheat oven to 450°F (230°C). Pat roast dry and rub with olive oil, garlic, rosemary, thyme, salt, and pepper. Place roast in a roasting pan with onion and roast for 20 minutes. Reduce oven temperature to 325°F (165°C) and continue cooking until internal temperature reaches 135°F for medium-rare or 145°F for medium. Remove roast and let rest for 15–20 minutes. Meanwhile, make gravy: pour pan drippings into a skillet, add butter and flour, and whisk until golden. Slowly add beef broth, whisking until smooth and thickened. Slice beef against the grain and serve with warm gravy.
Substitutions
Use dried rosemary and thyme if fresh herbs aren’t available (use half the amount). Replace beef broth with mushroom broth for a rich vegetarian-style gravy. Swap olive oil for butter for a deeper flavor. Add red wine to the gravy for a bolder taste.
Equipment
Roasting pan with rack
Meat thermometer
Sharp carving knife
Whisk and skillet for gravy
Cutting board
Storage
Refrigerator: Store beef and gravy in airtight containers for up to 3 days.
Freezer: Freeze beef slices (without gravy) for up to 2 months.
Reheating: Warm beef gently in oven with a splash of broth; reheat gravy on the stove.
Top Tips
Always rest beef before slicing to keep it juicy. Use a meat thermometer for perfect doneness. Slice thinly against the grain for tenderness. Deglaze the pan with broth or wine to capture all the flavor for gravy.
FAQs
What cut of beef works best? Rib roast or top sirloin are classic choices.
Can I make the gravy ahead of time? Yes, but it’s best made with fresh drippings for maximum flavor.
Should I sear the beef first? Roasting at high heat initially creates the same crust as searing.
What sides go well with roast beef? Mashed potatoes, roasted vegetables, and Yorkshire pudding are perfect.