Roast Beef Recipe with Gravy

This classic roast beef with homemade gravy is a comforting and flavorful main dish, perfect for Sunday dinner or holidays. Tender, juicy beef is roasted with herbs and garlic, then paired with a rich red wine gravy made from the pan drippings.

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Ingredients

For the Roast Beef

• 3–4 lb top round roast beef* (bring to room temperature 1.5–2 hours before cooking)
• 3 Tbsp olive oil
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp minced garlic (about 3 cloves)
• 2 tsp thyme leaves (or 1/2 tsp dried thyme)
• 1 1/2 tsp fine sea salt
• 1 tsp freshly ground black pepper

For the Beef Gravy

• 1/4 cup cold water
• 1 1/2 Tbsp cornstarch
• 1/2 cup dry red wine
• 1 1/2 cups beef broth
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp fine sea salt, or to taste
• 1/4 tsp freshly ground black pepper, or to taste
• 2 Tbsp unsalted butter

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Instructions

How to Make Roast Beef

1. Preheat oven to 450ºF. Place an oven rack in the center position and prepare a roasting pan with a rack to catch the drippings.
2. In a small bowl, combine olive oil, rosemary, garlic, thyme, salt, and pepper. Let rest for 5 minutes so the flavors meld.
3. Pat the roast dry with paper towels. Tie with kitchen twine every 1 inch to create even thickness. Rub the seasoned oil mixture evenly over the roast.
4. Insert an oven-safe thermometer into the thickest part of the roast. Place roast on the rack inside the pan.
5. Roast at 450ºF for 15 minutes, then (without opening the oven) reduce the heat to 250ºF. Continue roasting for about 28–30 minutes per pound, or until the thickest part reaches 135–140ºF for medium-rare. Remember, the temperature will rise about 5ºF while resting.
6. Remove roast from the oven, tent loosely with foil, and let rest for 15 minutes. Slice thinly against the grain to serve.

How to Make Beef Gravy

1. In a small bowl, whisk together cornstarch and cold water to form a slurry. Set aside.
2. Place the roasting pan with drippings over medium heat. Add red wine and scrape the bottom to deglaze. Reduce wine by at least half.
3. Stir in beef broth and bring to a light boil. Add onion powder, garlic powder, salt, and pepper.
4. Slowly whisk in the cornstarch slurry, stirring constantly to avoid lumps. Simmer for about 3 minutes until thickened.
5. Remove from heat and stir in butter until melted. Adjust seasoning to taste. Strain for a smoother gravy if desired.

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Why You’ll Love This Recipe

• A classic centerpiece for holidays and family dinners.
• Juicy, tender roast beef with minimal effort.
• Homemade gravy made from pan drippings for maximum flavor.
• Easy to customize with herbs and seasonings.

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Tips

• Let the roast come to room temperature before cooking for even doneness.
• Always rest the beef before slicing to keep juices inside.
• Use an oven-safe thermometer for accuracy—don’t rely on time alone.
• Slice thinly against the grain for the most tender results.

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Variations and Substitutions

• Different cuts: Substitute with sirloin tip roast or prime rib.
• Herbs: Swap rosemary and thyme for oregano, sage, or Italian seasoning.
• Gravy: Use white wine instead of red for a lighter sauce, or skip the wine for a kid-friendly version.
• Seasoning: Add smoked paprika or mustard for a flavor boost.

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FAQs

Can I make this roast beef ahead of time?
Yes. Roast, slice, and store covered in the fridge. Reheat gently in the oven with some broth to keep it moist.

What if I like my roast well done?
Cook until the thermometer reads 150–160ºF, but note the beef will be less tender.

Do I need to tie the roast?
Yes, tying helps the roast cook evenly and makes for better presentation.

Can I make the gravy without wine?
Yes, simply replace the wine with extra beef broth.

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Serving Suggestions

• Pair with mashed potatoes, roasted vegetables, or Yorkshire pudding.
• Serve with a side salad or buttered rolls for a complete meal.
• Leftovers make excellent sandwiches or can be added to soups and stews.