Classic Roast Beef with Gravy
Comforting, hearty, and full of rich, savory flavor, this Classic Roast Beef with Gravy is a timeless favorite perfect for any occasion. Tender, slow-cooked beef is seasoned to perfection and served with a warm, velvety gravy that enhances every bite.
Ingredients
For the Roast Beef:
- 3–4 lbs (1.5–2 kg) beef roast (top sirloin, ribeye roast, or rump roast)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dried thyme (or fresh sprigs)
- 1 tsp paprika (optional, for color)
For the Gravy:
- 3 tbsp beef drippings (from roast) or butter
- 3 tbsp all-purpose flour
- 3 cups beef broth (or stock)
- 1 tsp Worcestershire sauce (optional)
- Salt and pepper to taste
Instructions
- Prepare the Beef Preheat oven to 450°F (230°C). Pat the roast dry with paper towels. Rub olive oil all over, then season with salt, pepper, garlic powder, onion powder, thyme, and paprika.
- Sear the Meat Heat a large skillet or roasting pan over medium-high heat. Sear roast on all sides until browned (about 2–3 minutes per side).
- Roast in the Oven Place seared beef in a roasting pan with a rack. Roast at 450°F for 15 minutes, then lower temperature to 325°F (160°C). Continue roasting until internal temperature reaches: 125°F (52°C) for rare 135°F (57°C) for medium-rare 145°F (63°C) for medium (about 1.5–2 hours depending on size).
- Rest the Beef Remove roast from oven, tent with foil, and let rest for at least 15–20 minutes.
- Make the Gravy In a saucepan, melt drippings (or butter). Whisk in flour, cooking for 1–2 minutes until golden. Gradually whisk in beef broth. Add Worcestershire sauce, season with salt and pepper. Simmer until thickened.
- Serve Slice roast thinly against the grain and serve topped with hot gravy.