Go Back
+ servings
classic roast beef on a white plate
Print Recipe
0 from 0 votes

Classic Roast Beef with Gravy

Classic roast beef with gravy, a tender and juicy roast with a decadent and flavorful gravy.
Prep Time20 mins
Cook Time2 hrs 30 mins
Resting time1 d
Total Time1 d 2 hrs 50 mins
Course: Main Course
Cuisine: American
Keyword: roast beef
Servings: 8
Calories: 380kcal
Author: Rachael

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 380kcal | Carbohydrates: 12g | Protein: 52g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 125mg | Sodium: 1773mg | Potassium: 1024mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1304IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 5mg