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Roast Beef with Pan Gravy Recipe
Tender roast beef with pan gravy recipe, step-by-step instructions and roasting tips for a classic Sunday dinner.
Classic Roast Beef with Pan Gravy is a traditional main dish featuring a whole cut of beef—often top sirloin, rib, or eye of round—seasoned simply with salt, pepper, and aromatic herbs before being roasted until the exterior forms a deep, caramelized crust and the interior stays succulent. The flavorful drippings that collect in the roasting pan are deglazed with stock, wine, or water, then thickened with flour to create a smooth, savory gravy that is poured over the sliced meat just before serving. Valued for its straightforward technique, reliable results, and comforting flavors, this roast is commonly prepared for Sunday dinners, holiday feasts, and other celebratory gatherings where a hearty, crowd-pleasing centerpiece is desired.
Roast Beef with Pan Gravy Recipe
By pairing a simple, step-by-step temperature guide with a built-in resting period, this method eliminates the uncertainty that often comes with roasting large cuts of meat. Any slices that don’t disappear at dinner turn into stellar sandwiches or grain-bowl toppings the next day, making the roast as practical as it is celebratory.
Prep Time
10 minutes
10 minutes
Cook Time
125 minutes
125 minutes
Total Time
135 minutes
135 minutes
Ingredients
Beef top sirloin (or top round) roast, 3 ½–4 lb
- Kosher salt, 1 ½ tsp
- Freshly ground black pepper, 1 tsp
- Vegetable oil, 1 Tbsp
- Yellow onion (medium), 1, roughly chopped
- Carrot (medium), 1, roughly chopped
- Celery rib, 1, roughly chopped
- Garlic cloves, 2, smashed
- Fresh thyme sprigs, 2
- Fresh rosemary sprig, 1
- Low-sodium beef broth, 2 cups
- Unsalted butter, 1 Tbsp
- All-purpose flour, 2 Tbsp
- Water, up to ½ cup, as needed for thinning gravy
- Optional / suggested additions – Dry red wine, ½ cup (for deglazing); Worcestershire sauce, 1 tsp (depth of flavor); Dijon mustard, ½ tsp (brightness); Fresh flat-leaf parsley, 1 Tbsp chopped (garnish)
Method
Preheat the oven to 325°F
- Pat the beef roast dry with paper towels
- Rub the entire surface of the roast with oil
- Season the roast generously with kosher salt
- Season the roast with freshly ground black pepper
- Place a heavy roasting pan over medium-high heat on the stove
- Add oil to the hot pan
- Sear the roast fat side down until a deep brown crust forms
- Turn the roast to expose another side
- Sear the exposed side until browned
- Turn the roast again to expose the final side
- Sear the final side until browned
- Set a roasting rack inside the pan
- Transfer the seared roast onto the rack fat side up
- Insert an oven-safe thermometer into the thickest part of the meat
- Place the pan in the preheated oven
- Roast until the thermometer registers 125°F for rare or 135°F for medium rare
- Move the roast to a cutting board
- Loosely tent the roast with foil
- Let the roast rest for 15 minutes
- Set the roasting pan on the stove over medium heat
- Spoon off all but 2 tablespoons of fat from the pan
- Sprinkle flour over the drippings
- Whisk the flour into the drippings to form a smooth paste
- Cook the paste for 2 minutes until lightly browned
- Pour beef broth into the pan slowly
- Whisk the mixture constantly until smooth
- Bring the gravy to a boil
- Reduce the heat to a simmer
- Simmer the gravy until thickened to the desired consistency
- Season the gravy with salt and pepper to taste
- Slice the rested roast across the grain
- Arrange the slices on a warm platter
- Serve the roast with the pan gravy on the side
Nutrition (whole recipe)
Calories
3920 kcal Protein
363 g Fat
247 g Carbs
34 g Fiber
5 g Sugar
9 g
3920 kcal Protein
363 g Fat
247 g Carbs
34 g Fiber
5 g Sugar
9 g
Notes
Chef’s Note: For a deeply savory crust, rub the beef with a thin layer of Dijon mustard before the salt and pepper—its tang bakes off, leaving pure umami. Slip a halved onion and a few carrots under the roast: they lift the meat for better air-circulation and later purée seamlessly into the gravy for extra body and sweetness.
why this recipe
Richly aromatic, flawlessly tender, and crowned with a silken jus, this roast beef with pan gravy proves that true comfort can be impressively elegant. The slow roasting method coaxes every ounce of succulence from the beef while developing a deeply caramelized crust, and the deglazed drippings transform into a glossy gravy that needs no shortcuts or store-bought thickeners. Simple pantry ingredients—fresh herbs, garlic, and a splash of stock—come together in a single roasting pan, making both preparation and cleanup effortless, yet the finished dish is sophisticated enough for a celebratory table. From Sunday suppers to festive gatherings, it’s a classic that delivers restaurant-quality flavor with the reassuring ease of a time-honored, foolproof technique.
FAQs
FAQ acf
Frequently Asked Questions
What alternative cuts of beef can I use for this roast, and will I need to adjust the cooking time?
Boneless rib roast/prime rib, eye of round, strip loin (New York roast), or tri-tip can stand in for the top sirloin. Keep the same target internal temperature, but start checking a lean eye of round or tri-tip about 15 minutes earlier, whereas a well-marbled or bone-in rib roast may need up to 20-30 minutes longer. Always rely on the thermometer—pull at 125 °F for rare or 135 °F for medium-rare—rather than the clock.
Can I make the roast beef ahead of time, and how do I reheat it without drying it out?
Yes—roast the beef up to two days in advance, let it cool, wrap it whole, and refrigerate. To reheat, slice the meat, nestle the slices in a shallow dish with a splash of beef broth, cover tightly with foil, and warm in a 275 °F (135 °C) oven just until the slices reach about 120 °F/49 °C, 15–20 minutes; alternatively, slip the cold slices directly into gently simmering gravy for 1–2 minutes. Both methods restore moisture and heat without over-cooking.
Can I freeze leftover roast beef and gravy, and how should I thaw and reheat them?
Yes—freeze the beef (preferably sliced and well-wrapped in foil or vacuum-sealed, then placed in a freezer bag) and the cooled gravy (in an airtight container, leaving headspace) for up to 3 months. Thaw both overnight in the refrigerator, then reheat the slices in a 275 °F (135 °C) oven, covered with a splash of broth or the gravy, until warmed through, while gently reheating the gravy on the stovetop; combine just before serving.