Tender Roasted Beef Gravy (Print Version)
Slow-roasted beef served with rich savory gravy and hearty vegetables for a comforting meal.
# Recipe Ingredients:
→ Beef
01 - 3.3 lbs beef sirloin or rib roast
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
05 - 2 sprigs fresh rosemary
06 - 2 sprigs fresh thyme
07 - 4 garlic cloves, smashed
→ Vegetables
08 - 2 large onions, quartered
09 - 2 large carrots, cut into chunks
10 - 2 celery stalks, cut into chunks
→ Gravy
11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour (use gluten-free if needed)
13 - 2 cups beef stock
14 - ½ cup dry red wine (optional)
15 - Salt and pepper, to taste
# Directions:
01 - Set the oven to 425°F.
02 - Pat the beef dry and rub evenly with olive oil, kosher salt, and black pepper.
03 - Place onions, carrots, and celery in a large roasting pan. Position the beef on top and nestle rosemary, thyme, and garlic cloves around it.
04 - Roast at 425°F for 20 minutes.
05 - Reduce oven temperature to 350°F and roast for an additional 70 to 80 minutes, or until the internal temperature reaches 130°F for medium-rare.
06 - Transfer beef to a cutting board, tent loosely with foil, and let rest for 20 minutes to retain juices.
07 - Remove herbs from the roasting pan and discard. Spoon off excess fat, then place the pan over medium heat.
08 - Add butter and flour to the pan, stirring continuously to create a roux. Cook for 2 minutes.
09 - Gradually whisk in beef stock and red wine, scraping up any browned bits from the pan bottom. Simmer for 5 to 7 minutes until thickened.
10 - Strain the gravy if desired, then season with salt and pepper according to taste.
11 - Slice the rested beef and serve alongside the roasted vegetables and gravy.
# Expert Advice:
01 -
- The beef comes out impossibly tender, with a crust that shatters when you cut into it.
- One pan means fewer dishes, and the vegetables soak up all that savory magic.
- The gravy is silky and rich without any fussing or fancy ingredients.
02 -
- Pat the beef dry before seasoning—any moisture keeps it from browning properly, and browning is where half the flavor comes from.
- Don't skip the resting period; the meat continues cooking slightly and the juices redistribute, making every slice tender instead of stringy.
- If your gravy lumps, strain it or use an immersion blender rather than panicking—it happens to everyone.
03 -
- A meat thermometer takes the guesswork out of doneness—spend the few pounds on a good one and you'll use it forever.
- Don't be shy with seasoning the beef itself; salt and pepper on the outside taste completely different from salt and pepper mixed into the meat.
- Save any beef drippings left in the pan after you've made the gravy—they're liquid gold for cooking vegetables or making stock.