If you’d like to serve something hearty and classic alongside or instead of turkey, a Thanksgiving Roast Beef with Gravy is an unforgettable option. I still remember preparing it for a family holiday—the aroma of herbs, garlic, and slow-roasting beef filled the kitchen, and the silky gravy tied everything together perfectly. Tender slices of beef with rich brown gravy make this dish both elegant and comforting, ideal for a festive centerpiece.
Ingredients
1 beef roast (3–4 lbs, ribeye or top sirloin)
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 beef roast dry and rub with olive oil, garlic, rosemary, thyme, salt, and pepper. Place in a roasting pan with onion and roast for 20 minutes. Reduce oven to 325°F (165°C) and continue cooking until internal temperature reaches 135°F for medium-rare or 145°F for medium. Remove roast, cover loosely with foil, and rest for 20 minutes. Meanwhile, prepare gravy: transfer pan drippings to a skillet, add butter and flour, whisk until golden, then slowly stir in beef broth. Cook until smooth and thickened. Slice beef thinly against the grain and serve with gravy.
Substitutions
Use dried rosemary and thyme if fresh aren’t available (half the amount). Replace olive oil with butter for a richer crust. Add a splash of red wine to the gravy for more depth. Swap beef broth with mushroom broth for a vegetarian-style gravy.
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 at 300°F with a splash of broth; reheat gravy on the stove.
Top Tips
Always let beef rest before slicing to lock in juices. Use a thermometer to ensure perfect doneness. Slice against the grain for tenderness. Deglaze the pan with wine or broth to capture all the flavor in the gravy.
FAQs
What cut of beef works best? Ribeye, top sirloin, or prime rib are excellent choices.
Can I make gravy without drippings? Yes, use butter, flour, and broth—it will still be delicious.
Do I need to sear the beef first? Starting at high heat creates a perfect crust without searing separately.
What sides pair best with roast beef and gravy? Mashed potatoes, roasted carrots, and Yorkshire pudding are traditional favorites.