Let’s dive into making the most succulent roast beef with gravy that’ll have your family begging for seconds. This recipe is a game-changer for Sunday dinners or any day you’re craving some hearty comfort food.
Why This Recipe Works
- The slow roasting method ensures the beef is tender and full of flavor.
- A simple yet flavorful gravy made from the roast’s drippings elevates the dish.
- Using a meat thermometer guarantees perfect doneness every time.
- Resting the beef before slicing locks in those precious juices.
- This recipe is customizable with various herbs and spices to suit your taste.
Ingredients
- 3 lbs beef roast (such as chuck or round)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 cups beef broth
- 2 tbsp all-purpose flour
Equipment Needed
- Roasting pan
- Meat thermometer
- Whisk
- Cutting board
- Sharp knife
Instructions
Preheat and Prepare
Preheat your oven to 325°F. While the oven heats, rub the beef roast with olive oil, then season generously with salt, pepper, and minced garlic. This not only adds flavor but also helps create a delicious crust.
Roast to Perfection
Place the seasoned roast in a roasting pan atop the sliced onions, which will add flavor and keep the meat from sticking. Roast in the preheated oven for about 20 minutes per pound, or until the internal temperature reaches 135°F for medium-rare. Remember, the temperature will rise as it rests.
Let It Rest
Once the roast reaches the desired temperature, remove it from the oven and let it rest on a cutting board for at least 15 minutes. This step is crucial for a juicy result, as it allows the juices to redistribute throughout the meat.
Make the Gravy
While the beef rests, pour the drippings from the roasting pan into a saucepan. Whisk in flour to create a roux, then gradually add beef broth, continuing to whisk until the gravy thickens. Season with salt and pepper to taste.
Slice and Serve
Slice the roast beef against the grain for maximum tenderness. Serve hot with the homemade gravy poured over the top. Pair with your favorite sides for a complete meal.
Tips and Tricks
For an even more flavorful roast, consider marinating the beef overnight in a mixture of olive oil, garlic, and your favorite herbs. When making the gravy, if you find it too thick, simply add a bit more broth until you reach the desired consistency. And for those who love a bit of heat, adding a pinch of red pepper flakes to the gravy can give it a nice kick.
Recipe Variations
- Herb-Crusted: Add a mixture of rosemary, thyme, and parsley to the olive oil rub for an herby crust.
- Spicy Kick: Incorporate chili powder or cayenne pepper into the seasoning for a spicy version.
- Mushroom Gravy: Sauté mushrooms in the pan before making the gravy for an earthy flavor.
- Beer Gravy: Substitute half of the beef broth with your favorite stout or ale for a rich, complex gravy.
- Slow Cooker Method: Adapt this recipe for a slow cooker by cooking on low for 8 hours for fall-apart tenderness.
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely! While chuck or round roasts are ideal for their fat content and flavor, you can use other cuts like sirloin or brisket. Just adjust cooking times accordingly based on the size and cut of the meat.
How do I know when the roast is done?
The best way to ensure your roast is cooked to your liking is by using a meat thermometer. For medium-rare, aim for 135°F, medium 145°F, and well-done 160°F. Remember, the temperature will rise about 5°F as it rests.
Can I make the gravy ahead of time?
Yes, you can prepare the gravy a day in advance. Simply store it in the refrigerator and reheat it on the stove, adding a little broth if it’s too thick. However, for the best flavor, making it fresh with the roast’s drippings is recommended.
Summary
This roast beef and gravy recipe is a foolproof way to bring a classic comfort food to your table. With tender meat, flavorful gravy, and customizable options, it’s sure to become a family favorite.