This roast beef with gravy is a classic, comforting dish that combines tender, flavorful beef with a rich, savory gravy. The beef is seasoned with garlic, rosemary, and thyme, then slow-roasted to perfection, ensuring a juicy and succulent result. The gravy, made from beef broth and a roux, adds depth and enhances the meat’s natural flavors. Serve this dish with creamy mashed potatoes, roasted vegetables, or Yorkshire pudding to complement the hearty beef and gravy. These sides balance the meal with their textures and flavors, making each bite a satisfying and delicious experience.

Ingredients

For the Roast Beef

• 3-4 lb beef roast (top round or chuck roast)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

• For the Gravy
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Salt and pepper to taste

Directions

1. Prepare the Roast
   • Preheat your oven to 450°F (230°C).
   • Rub the beef roast with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
   • Place the roast in a roasting pan and cook for 15 minutes at 450°F to sear the outside.
   • Lower the oven temperature to 250°F (120°C) and continue roasting for 28-30 minutes per pound, until the internal temperature reaches 135-140°F (57-60°C) for medium rare.
   • Transfer the roast to a cutting board, tent with foil, and let it rest for 15 minutes.
2. Make the Gravy
   • While the roast is resting, deglaze the roasting pan with red wine (if using) over medium heat.
   • Add beef broth, onion powder, garlic powder, salt, and pepper.
   • In a separate small pan, melt the butter and whisk in the flour to create a roux.
   • Gradually add the roux to the broth mixture, stirring constantly until the gravy thickens.
   • Adjust seasoning to taste.
3. Serve
   • Slice the roast thinly against the grain.
   • Serve with the gravy poured over the slices.