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Roast Beef with Gravy

Roast Beef with Gravy

Tender, juicy roast beef seasoned with aromatic herbs and spices, then cooked to perfection and served with a rich, savory homemade gravy made from flavorful pan drippings. This comforting and elegant beef dinner is perfect for Sunday meals, family gatherings, holidays, and special occasions.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Roast Beef
  • 3 to 4 pounds beef roast such as top round, rump roast, sirloin roast, or chuck roast
  • 2 tablespoons olive oil
  • 1 tablespoon salt or to taste
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 large onion roughly chopped
  • 4 garlic cloves peeled and lightly crushed
  • 2 cups beef broth
For the Homemade Gravy
  • Pan drippings from the cooked roast
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 to 2 cups beef broth as needed
  • 1 teaspoon Worcestershire sauce optional
  • Salt to taste
  • Freshly ground black pepper to taste
Optional for Serving
  • Roasted baby potatoes
  • Roasted carrots
  • Fresh rosemary or thyme for garnish

Equipment

  • Large oven-safe skillet, Dutch oven, or roasting pan
  • Sharp carving knife
  • Cutting board
  • Meat thermometer
  • Measuring cups and spoons
  • Mixing bowl
  • Wooden spoon
  • Whisk
  • Saucepan, if needed for preparing the gravy separately
  • Aluminum foil

Method
 

Step 1: Prepare the Beef
  1. Remove the beef from the refrigerator approximately 30 to 45 minutes before cooking. Pat the roast dry with paper towels.
  2. Rub the roast with olive oil.
  3. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub the seasoning mixture generously over all sides of the beef.
Step 2: Preheat the Oven
  1. Preheat the oven to 325°F (165°C).
Step 3: Sear the Roast
  1. Heat a large oven-safe skillet, Dutch oven, or roasting pan over medium-high heat.
  2. Add a small amount of oil if necessary. Place the seasoned roast into the hot pan and sear for approximately 3 to 5 minutes on each side, until a deep golden-brown crust develops.
  3. Remove the roast briefly and set aside.
Step 4: Prepare the Flavor Base
  1. Add the chopped onion and crushed garlic to the same pan.
  2. Cook for several minutes, allowing the vegetables to soften slightly and absorb the flavorful browned bits from the bottom of the pan.
  3. Pour in a small amount of beef broth and scrape the bottom of the pan with a wooden spoon.
  4. Return the roast to the pan and arrange the onions and garlic around it.
  5. Pour the remaining beef broth around the beef.
Step 5: Roast the Beef
  1. Place the pan into the preheated oven.
  2. Cook until the roast reaches your preferred internal temperature.
  3. Rare: 125°F (52°C)
  4. Medium-Rare: 130–135°F (54–57°C)
  5. Medium: 140–145°F (60–63°C)
  6. Cooking time will vary depending on the size and type of beef roast, so using a meat thermometer is highly recommended.
Step 6: Rest the Roast
  1. Remove the roast from the oven when it reaches the desired temperature.
  2. Transfer the beef to a cutting board and loosely cover it with aluminum foil.
  3. Allow the roast to rest for 15 to 20 minutes before slicing.
Step 7: Make the Gravy
  1. Place the pan containing the drippings over medium heat.
  2. Remove any large pieces of herbs if desired.
  3. Add the butter and allow it to melt. Sprinkle in the flour and whisk continuously for approximately 1 to 2 minutes.
  4. Slowly add the beef broth while whisking continuously until smooth.
  5. Add Worcestershire sauce, if using.
  6. Allow the gravy to simmer until it reaches your preferred consistency. Season with salt and freshly ground black pepper to taste.
  7. Add more beef broth if the gravy becomes too thick.
Step 8: Slice and Serve
  1. Identify the direction of the grain in the roast and slice the beef against the grain for the most tender results.
  2. Arrange the sliced roast beef on a serving platter or individual plates.
  3. Pour the warm homemade gravy generously over the beef and serve immediately with your favorite side dishes.

Notes

The cooking time will vary depending on the size, thickness, and type of beef roast. Always use a meat thermometer for the most accurate results.
For tender slices, allow the roast to rest before cutting.
Always slice roast beef against the grain to achieve a more tender texture.
Do not discard the pan drippings, as they provide incredible flavor for the homemade gravy.
For a gluten-free version, replace the all-purpose flour with a cornstarch slurry or gluten-free flour.
Store leftover roast beef and gravy in separate airtight containers in the refrigerator for up to 3 to 4 days.
Leftover roast beef can be used for sandwiches, wraps, salads, or hot roast beef sandwiches.
If using chuck roast, cook it low and slow until it becomes fork-tender rather than cooking it according to medium-rare temperature guidelines.