Tender Roasted Beef Gravy (Printable)
Classic tender roasted beef with savory gravy, complemented by fresh herbs and root vegetables.
# What You Need:
→ 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 alternative if needed)
13 - 2 cups beef stock
14 - 1/2 cup dry red wine (optional)
15 - Salt and black pepper, to taste
# Directions:
01 - Set the oven to 425°F.
02 - Pat beef dry and rub with olive oil, kosher salt, and freshly ground black pepper.
03 - Place onions, carrots, and celery in a large roasting pan. Position beef on top. Arrange rosemary, thyme, and smashed garlic around the beef.
04 - Roast beef at 425°F for 20 minutes.
05 - Reduce oven temperature to 350°F and roast for an additional 70 to 80 minutes until internal temperature reaches 130°F for medium-rare.
06 - Transfer beef to a cutting board, cover loosely with foil, and let rest for 20 minutes.
07 - Remove herbs from roasting pan and discard. Spoon off excess fat. Place pan on medium heat.
08 - Add butter and flour to the pan, stirring constantly to form a roux. Cook for 2 minutes.
09 - Slowly whisk in beef stock and red wine, scraping browned bits from the pan. Simmer for 5 to 7 minutes until thickened. Optionally strain. Season with salt and pepper.
10 - Slice beef and serve with roasted vegetables and gravy.
# Expert Tips:
01 -
- The beef comes out so tender it practically melts, and nobody needs to know how simple it actually is.
- That gravy—made right in the roasting pan where all the flavor is already waiting—tastes like it took hours when it took minutes.
- It's the kind of meal that makes everyone at the table slow down and actually talk to each other.
02 -
- Don't skip bringing the beef to room temperature; cold meat in a hot oven cooks unevenly, and you'll regret it.
- That resting step isn't optional—it's the difference between tender and dry, and it takes less time than making gravy.
- If your gravy breaks or looks lumpy, strain it through a fine sieve and start fresh without shame; it happens to everyone.
03 -
- Use a meat thermometer religiously; it's the most reliable way to get the doneness you want every single time.
- Make a marinade the night before with olive oil, crushed garlic, and fresh herbs—it seasons the beef deeper and makes the whole house smell incredible in the morning.
- Serve with roasted potatoes or Yorkshire pudding, which catch that gravy and make everything feel like a celebration.