Here’s a cozy, from-scratch approach to Roast Beef with Homemade Gravy—perfect for Sunday dinners or any time you want a hearty, comforting meal.
Ingredients
For the Roast Beef
3–4 lb beef roast (chuck, rump, or sirloin tip)
2 tbsp olive oil or butter
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme (or rosemary)
1 cup beef broth (for roasting)
For the Gravy
3 tbsp pan drippings (from roast)
3 tbsp all-purpose flour
2 cups beef broth (or stock)
Salt & pepper to taste
Instructions
1. Prepare the Roast Beef
Preheat oven to 350°F (175°C).
Pat roast dry with paper towels. Rub with olive oil and season evenly with salt, pepper, garlic powder, onion powder, and thyme.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides until deep brown (about 3–4 minutes per side).
Pour 1 cup beef broth into the pan around the roast (not over the top, so seasoning stays intact).
Transfer to oven and roast until internal temperature reaches desired doneness:
125°F for rare
135°F for medium-rare
145°F for medium
(Check with a meat thermometer—timing is roughly 20 min per pound.)
Remove roast from oven, tent loosely with foil, and rest for 15 minutes before slicing.
2. Make the Homemade Gravy
Place the roasting pan (with drippings) over medium heat on the stovetop.
Whisk in the flour, cooking for 1–2 minutes until it forms a paste (roux).
Slowly whisk in the beef broth, scraping up browned bits from the bottom.
Simmer for 3–5 minutes, whisking until thickened. Season to taste with salt and pepper.
3. Serve
Slice roast beef against the grain.
Spoon warm homemade gravy over the top.
Serve with mashed potatoes, roasted vegetables, or Yorkshire pudding for a classic pairing.