Go Back
Avatar photoIsha Joe

Roast Beef Recipe with Gravy

This simple and juicy Roast Beef recipe with homemade pan gravy is just as impressive as any holiday roast. Roasting beef in the oven is easy, and every bite melts in your mouth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Roast Beef:

  • 3-4 lb top round roast beef*, at room temperature 1.5 to 2 hours before cooking
  • 3 tbsp olive oil
  • 1 tbsp fresh rosemary
  • 1 tbsp minced garlic, from 3 cloves
  • 2 tsp thyme leaves, or 1/2 tsp dried thyme
  • 1 1/2 tsp fine sea salt
  • 1 tsp freshly ground black pepper

For the Beef Gravy:

Method
 

How to Make Roast Beef:

  1. Preheat oven to 450ºF. You’ll need a roasting pan with an oven rack to allow the air to circulate and to catch the drippings for gravy.
  2. In a small bowl, mix together oil, rosemary, garlic, thyme, salt and pepper. Set aside for the flavors to meld for 5 minutes.
  3. Pat the roast dry with paper towels and tie it with a kitchen string in 1-inch increments to create a more even thickness on the roast. Rub the roast all over with the seasoned oil. Put an oven-safe thermometer into the deepest part of the roast and set the roast on a rack inside the roasting pan.
  4. Bake on the center oven rack at 450ºF for 15 minutes then (without opening the oven), reduce heat to 250ºF and bake for about 28-30 minutes per pound, or until the thickest part of the roast reaches 135-140ºF for Medium-Rare**. Note the temperature will continue to rise 5 degrees as it rests.
  5. Remove from the oven, tent with foil, and rest 15 minutes while you make the gravy. When ready to serve, cut against the grain, shaving the meat into thin slices.

How to Make Beef Gravy

  1. In a small bowl, stir together corn starch and cold water to make a slurry and set aside.
  2. Set the roasting pan with any drippings over medium heat and add the red wine, scraping the bottom to deglaze the pan. Once wine is reduced by at least half, add beef broth and bring to a light boil. Add onion powder, garlic powder, salt and pepper.
  3. Add the cornstarch slurry mixture to the gravy while stirring constantly (this prevents a lumpy gravy). Bring to a simmer and continue to simmer for 3 minutes until gravy is thickened. Turn off the heat and stir in butter until incorporated. Add more salt and pepper to taste. Strain gravy through a sieve if desired.

Notes

*Roast Substitutions: If you’re unable to find Top Round Roast (AKA Inside Round), other great choices are Top Sirloin Roast (AKA Top Butt), Bottom Round Roast (AKA Rolled Rump Roast), or Eye Of Round Roast.
 
**Baking Time Example: For a 3 1/2 lb roast, bake at 450 ̊F for 15 minutes then at 250 ̊F for 1 hour and 45 minutes for medium-rare.