Classic Roast Beef with Gravy
Classic Roast Beef with Gravy is the epitome of comfort food. Tender roast beef topped with homemade gravy, along with mushrooms and carrots, this hearty dish is one that you will want to make again and again.
We love this recipe because you don’t have to worry about a side of veggies, carrots are already included in the dish. Plus, it has a crave-worthy universal flavor that everyone will love.
While I love an Easy Crock Pot Roast as much as the next person, sometimes I’m not thinking about dinner in the morning and by the time I start to think about it, there isn’t enough time to wait for a meal to cook for hours in the crockpot.
What You Need to Make Classic Roast Beef with Gravy
While the ingredients’ list seems lengthy, don’t worry. Half of the ingredients you probably already have on hand.
- 4 Pound Center-Cut Boneless Top Sirloin
- Kosher Salt and Black Pepper
- Vegetable Oil
- White Mushrooms
- Celery Rib
- All-Purpose Flour
- Garlic Cloves
- Tomato Paste
- Beef Broth
- Dry Red Wine
- Spices: Garlic Powder, Onion Powder, Salt and Pepper
- Worcestershire Sauce
How to Make Classic Roast Beef with Gravy
Prepare the roast by rubbing it with kosher salt and letting it sit in the fridge for 1-24 hours. Then brown the roast and cook it. Meanwhile make the gravy with the reserved drippings. Once the roast is done, let it rest. Then simply slice, serve, and top with delicious homemade gravy. What a Meal!
- Prep Roast and Put in the Refrigerator
Trim and tie roast, pat dry, and rub with kosher salt. Then transfer it into the fridge for 1-24 hours.
- Preheat Oven and Brown Roast.
Place rack to lower-middle position and preheat oven to 275. Meanwhile, pat roast dry again, spray V rack with vegetable oil, season roast with black pepper, heat oil in a heavy bottomed pan and cook roast on all sides (8-12 minutes per side).
- Roast the Beef.
Remove drippings and save for later. Transfer beef to the prepared roasting pan and cook until beef reaches 120-125 degrees ( 1 ½ – 2 hours cooking time).
- Make Sauce while Beef is Cooking.
Add mushrooms to the heavy bottomed pot and cook over medium-high heat until soft and golden brown.
Add in the onions, carrot, and celery and continue to cook until soft.
Then, add flour, onion powder, garlic powder, garlic, and tomato paste to the pot, cooking for another 2 minutes.
Slowly stir in wine and broth, whisking or stirring to get rid of any lumps.
Bring to a boil. Then reduce heat to medium, and let simmer until thickened, about 10 minutes.
Lastly, strain through a fine mesh strainer over a bowl, to make a fabulous gravy. Discard what is in the strainer.
Stir in Worcester sauce and season.
- Remove Roast from Oven
When roast is done, transfer to a carving board, loosely cover it, and let rest for 20 minutes
- Slice and Serve.
After the allotted rest time, remove twine. Then slice beef into ¼ inch thick slices and serve with gravy over the top.
Basically if you want the best dinner ever, this is the dinner for you! Hahaha it is simpler to make than you would think and tastes amazing.
Tips and Tricks
Making this recipe is Eazy Peazy but here are some helpful tips and tricks for it to go smoothly every time.
- Follow Instructions: Make sure to follow cooking instructions. This cut of meat can dry out if not careful.
- Cook Longer If Needed: If meat is tough, then it probably needs to be cooked longer. If it is dry, then it has been cooked too long.
- Leftovers: Use leftovers for a yummy hot sandwich.
- Salt The Meat: Salting the meat beforehand as listed, helps tenderize it.
- Add Sugar If Too Salty: If you ever add salt to the gravy and feel like it is too salty, not all is lost. Add a little brown or white sugar to combat the saltiness.
Make Ahead and Storage
How to make this recipe ahead of time:
- Follow directions like normal.
- Slice roast and let it cool.
- Add gravy on top.
- Put in an airtight container in the fridge.
- The next day reheat it in the oven for about 30 minutes.
- Follow directions like normal.
- Cool completely.
- Store with gravy on it to help prevent it from drying it out.
- Place it in an airtight container or gallon sized freezer bag.
- Meat should be good for 3 months when properly stored in the freezer.
- When wanting to eat, thaw in the fridge.
- Make sure it is covered in gravy, and cook in a preheated oven set to 350, covered in foil for about an hour.
- Stir halfway through.
- Internal temp should be 155.
Other Great Recipes:
- Instant Pot Mississippi Roast
- Sheet Pan Roasted Brussel Sprouts and Chicken
- Baked Breaded Chicken
- Beef Tips and Gravy Slow Cooker
- Pork Tenderloin with Roasted Veggies (Keto)
Classic Roast Beef with Gravy
- 4 pound center-cut boneless top sirloin roast fat trimmed to ¼ inch and tied at 1 ½ inch intervals
- 4 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 1 Tablespoon vegetable oil
- 8 ounces white mushrooms trimmed and chopped
- 2 onions chopped fine
- 1 carrot peeled and chopped
- 1 celery rib chopped
- ½ cup all-purpose flour
- 4 garlic cloves minced
- 1 Tablespoon tomato paste
- 4 cups beef broth
- 1 cup dry red wine
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- Salt and Pepper
- Trim and tie top sirloin roast.
- Pat roast dry with a paper towel and rub evenly with 4 teaspoons kosher salt.
- Refrigerate uncovered for 1 hour or up to 24 hours.
- Place oven rack at the lower-middle position and preheat oven to 275 degrees.
- Use a roasting pan, and a V-rack inside of pan.
- Spray V rack with vegetable oil.
- Remove roast from refrigerator, and pat any excess moisture off with a paper towel.
- Season with 1 Teaspoon black pepper, spread evenly over the roast.
- Heat oil in a heavy bottomed pot, or dutch oven, on medium-high heat, and brown the roast on all sides, 8-12 minutes per side.
- Once browned on all sides, remove from pot, and transfer to prepared roasting pan with V-rack. Set pot aside with drippings to be used later.
- Roast until the beef registers 120-125 degrees F (1 ½-2 hours cooking time).
- Meanwhile, while the roast is in the oven, add mushrooms to the heavy bottomed pot, or dutch oven, and cook over medium-high heat until soft and golden brown.
- After 5 minutes, add in the onions, carrot, and celery and continue to cook an additional 8 minutes, until everything is lightly browned and softened.
- Add flour, onion powder, garlic powder, garlic, and tomato paste to the pot, and stir together, cooking for another 2 minutes.
- Slowly stir in wine and broth, scraping any browned bits off the bottom, and whisking or stirring to get rid of any lumps.
- Bring to a boil. Then reduce heat to medium, and let simmer until thickened, about 10 minutes.
- Strain through a fine mesh strainer over a bowl, to make a lovely gravy. Discard what is in the strainer.
- Stir in Worcestershire sauce, and season with salt and pepper to taste.
- When roast is done to your liking, (120-125 degrees is medium-rare, cook longer if you want it done more), then transfer from roasting pan to a carving board, and loosely cover.
- Let it rest for 20 minutes, for the center to continue cooking, and for the juices to reabsorb.
- After 20 minutes, remove twine, and slice roast beef into ¼ inch thick slices, and serve with gravy spooned over the top.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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