Roast Beef With Gravy Recipe

Prepare beef

Remove the roast from the refrigerator 1 to 2 hours before cooking to come to near room temperature. Pat dry with paper towels. If the roast is uneven, tuck thinner ends under or tie with kitchen twine to create an even shape for uniform cooking.

Season

Rub the entire surface with olive oil. Combine kosher salt, 2 tsp black pepper, garlic powder and onion powder; evenly rub the mixture over the roast. Press a few rosemary and thyme sprigs against the roast so their flavor transfers during roasting.

Preheat and arrange

Position a rack in the center of the oven and preheat to 475°F (245°C). Arrange quartered onion, carrots, celery and crushed garlic in a large roasting pan to create a bed for the roast. Place the seasoned roast on top of the aromatics, fat side up.

Initial high-heat sear

Roast at 475°F (245°C) for 15 minutes to develop a crust. This high heat encourages browning and flavor development.

Lower heat and slow roast

Reduce oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches your desired doneness: 120°F (49°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium. For a 4-lb prime roast expect approximately 60–80 minutes after lowering the heat depending on shape and oven; begin checking at 45 minutes. Use an instant-read thermometer inserted into the thickest part, not touching bone.

Rest

Transfer roast to a cutting board and tent loosely with foil. Let rest 20–25 minutes. Internal temperature will rise ~5–10°F and juices will redistribute, ensuring a moist roast.

Collect drippings

While the roast rests, pour pan juices and roasted aromatics into a fat separator or a heatproof measuring cup. Allow fat to rise; reserve 1 cup of drippings (including some browned bits) and discard or save excess fat for other uses. If you have less than 1 cup drippings, top up with beef stock to reach 1 cup.

Strain solids

Strain the reserved drippings through a fine-mesh sieve into a medium saucepan, pressing on solids to extract flavor. Discard solids. If you prefer a clearer gravy, strain again through cheesecloth.

Make roux

Over medium heat, melt the 2 tbsp unsalted butter in the saucepan. Sprinkle in the 3 tbsp flour and whisk continuously for 2–3 minutes until the mixture turns a light golden color and smells nutty, cooking off the raw flour taste.

Deglaze and combine

If using, add the 1 tbsp dry red wine to deglaze the pan, scraping any browned bits from the bottom. Slowly whisk in the reserved drippings and then the 2 cups beef stock, a little at a time to avoid lumps. Bring to a gentle simmer.

Season and simmer

Add Worcestershire sauce, 1 tsp black pepper, 1/2 tsp salt (adjust to taste), and chopped thyme. Simmer gently for 6–8 minutes, whisking occasionally, until the gravy thickens to coat the back of a spoon. If gravy is too thick, thin with additional stock or water 1–2 tbsp at a time. If too thin, simmer a few more minutes.

Finish and strain (optional)

Taste and adjust seasoning. For an ultra-silky gravy, pass through a fine sieve into a warmed gravy boat or serving pan to remove any lumps.

After the roast has rested, remove twine and position roast on a cutting board with the grain visible. Using a sharp carving knife, slice against the grain to desired thickness (about 1/4-inch for medium-rare). Arrange slices on a warmed platter.

Spoon warm beef gravy over the sliced roast or serve gravy on the side. Garnish with a few fresh thyme leaves or rosemary sprigs if desired. Serve immediately.