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This easy Roast Beef with Gravy recipe is delicious and flavorful every time! You just need simple ingredients to make a tender, juicy roast with a delicious, roast beef gravy!
For even more delicious gravy recipes, check out the Beef Gravy page.
This is the perfect meal for Sunday dinner! Serve with Mashed Potatoes or Crispy Roast Potatoes, and French Green Beans or Oven Roasted Broccoli. If you were in Britain your roast beef would be served with Yorkshire Pudding and roast turnips.
Ingredients to make roast beef in the oven:
- a 3 to 4 pound bottom round or rump roast. Try to find one with a fat cap on top for added moisture and flavor.
- a good amount of sea salt and black pepper.
- garlic cloves cut into slivers that are pushed into slits in the roast for amazing flavor!
- water, beef stock and red wine to "wet roast" the beef and create an amazingly delicious gravy.
- a sprig of fresh rosemary and a large onion cut into rings for added flavor.
- cornstarch to create a slurry to thicken the gravy.
- a bit of butter and Worcestershire sauce to add richness to the gravy.
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How to make roast beef with gravy:
Before starting to cook, pull the roast out of the refrigerator and allow it to sit on the counter for one to two hours.
Preheat oven to 400 degrees.
Cut each garlic clove into 4 to 6 slivers.
Use a thin, sharp knife to poke slits all over the top and sides of the roast.
Push the garlic slivers into the slits.
Rub the salt and pepper all over the roast. Pour 1 cup of water, .25 cup of stock, and .5 cup of wine into a roasting pan. Add the onion rings and sprig of rosemary.
Place the roast on the rack and add to the roasting pan.
Place in the oven and roast for 15 minutes. Reduce the temperature to 325 degrees and cook for an additional 45 minutes, or until the internal temperature reaches 115 to 120 degrees. Add an additional .25 cup of water to the pan if it starts to dry out.
Remove the pan from the oven and place the roast on a platter and tent with foil.
How to make Roast Beef Gravy:
Remove the onions and rosemary from the roasting pan. Place the pan over high heat and deglaze the pan with .25 cup of wine. Reduce the liquid by one-third.
Stir the cornstarch into .75 cup of beef stock, then whisk into the liquid in the pan.
Simmer until thickened. Stir in the Worcestershire sauce and butter. Serve with the sliced roast beef.
There is soooo much flavor in the gravy!!
Recipe Notes & Tips
- Use 2 tablespoons of cornstarch for thicker gravy, and 1 tablespoon for a thinner gravy.
- Substitute additional beef stock for the wine if desired.
- If the gravy seems too salty, add a bit of sugar to balance out the flavor.
- The best way to achieve perfectly cooked meat is to use an in-oven meat thermometer with a probe.
- If meat is not cooked to your liking, simply return it to the oven and cook longer.
- All oven cook differently, your roasting time may be different.
More delicious beef recipes:
- Salisbury Steak with mushroom gravy
- Guinness Beef with Herb Dumplings
- Classic Beef Pot Pie
- Slow Cooker Pot Roast
- Guinness Steak Pie with Puff Pastry
Leftovers?
- Make roast beef sandwiches with sandwich rolls or Roast Beef Pesto Panini.
- Store leftover meat in an air-tight container in the refrigerator for 3 to 4 days. Store the gravy separately if using for sandwiches.
- Freeze leftovers in zipper topped freezer bags for up to 3 months.
Tools used to create
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Enjoy!!
Roast Beef with Gravy
Ingredients
Roast Beef
- 3 pound boneless beef roast bottom round or rump roast - mine was 3.89 pounds
- 1 tablespoon sea salt
- .5 tablespoon black pepper add more or less depending on personal preference
- 5 cloves garlic cut into thick slivers
- 1 cup water .25 additional if needed
- .25 cup beef stock or beef broth
- .5 cup red wine pinot noir or burgundy
- 1 sprig fresh rosemary
- 1 large onion cut into rings
Roast Beef Gravy
- .25 cup red wine pinot noir or burgundy
- 2 tablespoons cornstarch
- .75 cup beef stock or beef broth
- 1 tablespoon unsalted butter
- 1 teaspoon Worcestershire sauce
Instructions
Roast Beef
- Before starting to cook, pull the roast out of the refrigerator and allow it to sit on the counter for one to two hours.
- Preheat oven to 400 degrees.
- Use a thin, sharp knife to poke slits all over the top and sides of the roast. Push the garlic slivers into the slits. Rub the salt and pepper all over the roast.
- Pour 1 cup of water, .25 cup of stock, and .5 cup of wine into a roasting pan. Add the onion rings and sprig of rosemary.
- Place the roast on the rack and add to the roasting pan. Place in the oven and roast for 15 minutes. Reduce the temperature to 325 degrees and cook for an additional 45 minutes, or until the internal temperature reaches 115 to 120 degrees. Add an additional .25 cup of water to the pan if it starts to dry out.
- Remove the pan from the oven and place the roast on a platter and tent with foil.
Roast Beef Gravy
- Remove the onions and rosemary from the roasting pan. Place the pan over high heat and deglaze the pan with .25 cup of wine. Reduce the liquid by one-third.
- Stir the cornstarch into .75 cup of beef stock, then whisk into the liquid in the pan. Simmer until thickened. Stir in the Worcestershire sauce and butter. Serve with the sliced roast beef.
Notes
- Use 2 tablespoons of cornstarch for thicker gravy, and 1 tablespoon for a thinner gravy.
- Substitute additional beef stock for the wine if desired.
- If the gravy seems too salty, add a bit of sugar to balance out the flavor.
- The best way to achieve perfectly cooked meat is to use an in-oven meat thermometer with a probe.
- If meat is not cooked to your liking, simply return it to the oven and cook longer.
All oven cook differently, your roasting time may be different.
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