Roast Beef and Gravy

Savor the comforting classic of Roast Beef and Gravy, a timeless dish that combines tender, juicy beef with rich, velvety homemade gravy. This recipe uses a perfectly seasoned beef roast—like top round or sirloin—rubbed with garlic, fresh rosemary, and thyme for an herby, aromatic crust. Roasted atop a medley of onions, carrots, and celery, the meat develops incredible depth of flavor while staying moist with a splash of beef stock. The accompanying gravy, made from flavorful pan drippings and a buttery roux, ties the dish together with its silky texture and savory notes. Perfect for dinner parties, holiday feasts, or a hearty family meal, this recipe guarantees soul-satisfying flavor in every bite. Serve it alongside mashed potatoes or roasted vegetables for a complete and irresistibly delicious meal.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 3 pounds beef roast (e.g., top round or sirloin)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 cloves garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 medium yellow onion, quartered
• 3 medium carrots, peeled and cut into chunks
• 2 stalks celery stalks, cut into chunks
• 3 cups beef stock
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the beef roast dry with paper towels. Rub the olive oil all over the meat.

Step 3

Season the beef generously with kosher salt and black pepper. Sprinkle the minced garlic, chopped rosemary, and thyme evenly over the roast, pressing gently to adhere.

Step 4

In a large roasting pan, arrange the onion, carrots, and celery as a bed for the beef roast.

Step 5

Place the beef on top of the vegetables and pour 2 cups of beef stock into the pan to keep the roast moist during cooking.

Step 6

Cover the roasting pan loosely with aluminum foil and transfer it to the preheated oven.

Step 7

Roast the beef for about 1 ½ to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.

Step 8

Once cooked, remove the beef from the oven and transfer it to a cutting board. Tent with foil and let it rest for 15 minutes.

Step 9

Strain the pan drippings into a measuring cup or bowl, discarding the vegetables. Skim off any excess fat from the top of the drippings.

Step 10

In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, creating a roux.

Step 11

Gradually whisk in the strained pan drippings and the remaining 1 cup of beef stock. Cook, stirring constantly, until the gravy thickens, about 5-7 minutes.

Step 12

Taste the gravy and adjust seasoning with salt and pepper, if needed.

Step 13

Slice the rested roast beef thinly and serve with the warm gravy drizzled on top.

Nutrition Facts

Serving size	2638.1 grams (2638.1g)

Amount per serving	% Daily Value*
Calories	3634

Total Fat 182.60g	234%
Saturated Fat 67.30g	337%
Polyunsaturated Fat 2.70g
Cholesterol 1263mg	421%
Sodium 5061mg	220%
Total Carbohydrate 55.60g	20%
Dietary Fiber 11.90g	43%
Total Sugars 18.40g
Protein 415.50g	831%

Vitamin D 0IU	0%
Calcium 385mg	30%
Iron 44mg	247%
Potassium 6947mg	148%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 47.1%

Carbs: 6.3%