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Ingredients
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Roast
Brown Gravy
Method
Roast
- 1
Prepare and season
Remove the roast from the refrigerator 30–60 minutes before cooking to come to near room temperature. Pat dry with paper towels. Combine kosher salt, pepper, garlic powder, and onion powder in a small bowl. Rub olive oil all over the roast, then evenly rub the spice mixture over the entire surface.
- 2
Preheat and sear
Preheat the oven to 160°C (325°F). Place a large oven-safe skillet or roasting pan over medium-high heat. When hot, add 1 tablespoon olive oil (if needed) and sear the roast on all sides until deeply browned, about 3–4 minutes per side. Use tongs to hold and brown the ends. Transfer the roast to a plate.
- 3
- 4
Deglaze and add liquid
Pour the red wine (if using) into the hot pan to deglaze, scraping up browned bits with a wooden spoon for 30–60 seconds. Allow the wine to reduce slightly (about 1–2 minutes). Add 500 ml beef broth to the pan so it comes about 1–2 cm up the sides of the roast but does not cover the top. Bring to a simmer on the stovetop.
- 5
Roast in oven
Cover the pan tightly with an oven-safe lid or foil. Transfer to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the roast reads 55–58°C (130–136°F) for medium-rare, 60–65°C (140–150°F) for medium — about 1 hour 15 minutes to 1 hour 45 minutes depending on roast size and oven. Start checking temperature at 1 hour.
- 6
Rest the roast
Remove the roast from the oven, transfer to a cutting board, and tent loosely with foil. Let rest 15–20 minutes; the internal temperature will rise a few degrees. Reserve the pan and its contents (vegetables, juices) for making gravy.
- 7
Slice and serve
Using a sharp carving knife, slice the roast against the grain into desired thickness (thin for sandwiches, thicker for plated servings). Keep warm and proceed to make the brown gravy with the reserved pan juices.
Brown Gravy
- 8
Separate drippings and reduce
Pour the pan juices and cooked vegetables through a fine-mesh strainer into a measuring cup or bowl, pressing on solids to extract as much liquid and flavor as possible. Skim off excess fat until about 60 ml of fat/drippings remain; refrigerate excess or discard. If you have less than 60 ml, use up to 30 ml butter or oil to make up the roux fat base.
- 9
Make a roux
Place the roasting pan or a saucepan over medium heat. Add the reserved 60 ml pan drippings (or fat + butter). Sprinkle in 3 tablespoons flour and whisk constantly for 2–3 minutes, cooking until the roux turns a medium brown and smells toasty. This cooks out raw flour flavor and gives the gravy color.
- 10
Add liquid and season
Gradually whisk in 500 ml beef broth, adding a little at a time and whisking to smooth out lumps. Bring the mixture to a simmer; it will thicken as it heats. Stir in 1 tablespoon Worcestershire sauce and 1 teaspoon soy sauce. Simmer 5–8 minutes to meld flavors and reach desired thickness.
- 11
Adjust and finish
Taste and season with salt and 1/2 teaspoon freshly ground black pepper, adding more if needed. If gravy is too thin, simmer a few minutes longer; if too thick, whisk in small amounts of hot broth. For a glossy finish, whisk in 1 teaspoon cold butter just before serving.
- 12
Strain and serve
For a smooth gravy, strain through a fine-mesh sieve into a serving gravy boat. Spoon warm brown gravy over sliced roast beef or serve on the side.