Easy Roast Beef Recipe with Beef Gravy

Are you hosting a feast soon? Impress your crowd with this beef roast recipe from Natashas Kitchen! This recipe is budget-friendly, yet it tastes absolutely fantastic. It’s also a great dish for holidays, celebrations, or if you’re just craving a roast. 

RELATED: Easy Slow-Cooked Beef Roast Recipe

Leftover meat is also great for sandwich meat. The kids, even the adults, will surely love it! Try this today and see for yourself! Watch the video below to learn the step by step instructions.

Ingredients:

• 3 – 4 top-round roast
• 3 tbsp extra-light olive oil
• 1 tbsp finely chopped fresh Rosemary
• 1 tbsp minced garlic (from 3 cloves)
• 2 tsp finely chopped thyme leaves (or 1/2 tsp dried thyme)
• 1 1/2 tsp fine sea salt
• 1 tsp freshly ground black pepper

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
• 1/4 tsp freshly ground black pepper
• 2 tbsp unsalted butter

Directions:

Step 1

Thaw the roast for at least an hour or two before you roast it. In the meantime, make the marinade. Finely chop fresh rosemary and mince three garlic cloves. Add them to a small bowl followed by 3 tbsp extra-light olive oil, 1 1/2 tsp fine sea salt, and 1 tsp freshly ground black pepper. Stir together and set it aside for about five minutes (to let the flavors meld). Back to the roast, tie it tightly in 1″ increments down. Once done, tightly secure the end and cut off any excess string. Now, spread the prepared rub all over the roast, making sure it’s properly coated.

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Step 2

After rubbing the rub, transfer it to a roast pan with a wire rack at the bottom. Insert the in-oven meat thermometer into the deepest portion of the meat, then place it in the oven. Bake it at 400 degrees F for 15 minutes. After 15 minutes, reduce the heat to 250 degrees F without opening the door, and bake for another 28 to 30 minutes per pound. Once done baking, transfer it to a cutting board and tent with foil. Let it rest for 15 minutes. In the meantime, make the gravy.

Step 3

Place the pan on the stove over medium heat and remove the rack. Add 1/2 cup dry red wine and deglaze the pan. Once boiling, continue to cook until the wine is reduced by half. Next, add 1 1/2 cups beef broth, bring back to a boil, then season with 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Mix well. Stir in the slurry (1 1/2 tbsp cornstarch + 1/4 cup cold water) to thicken the consistency. Bring to a simmer, then continue cooking for about three minutes. After this, turn off the heat and melt in 2 tbsp unsalted butter. Carve the rested roast beef and serve it with the gravy on the side.

Easy Roast Beef Recipe with Beef Gravy