Easy Roast Beef Recipe with Beef Gravy

beef roast

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner, while chicken thighs are more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, while chicken broth is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Take the roast out of the fridge at least 1-2 hours before cooking to bring it to room temperature.

Note the direction of the grain on the beef roast for cutting later.

Make the marinade with rosemary, thyme, garlic, olive oil, salt, and black pepper, and let it sit for 5 minutes.

Pat the roast dry with paper towels and tie it with kitchen string in 1-inch increments (optional).

Spread the marinade all over the roast, coating the sides and bottom.

Transfer the roast to a roasting pan with a wire rack.

Insert an in-oven meat thermometer into the deepest part of the roast.

Bake at 450°F for 15 minutes, then reduce the heat to 250°F and bake for 28-30 minutes per pound until the internal temperature reaches 135-140°F for medium rare.

Remove the roast from the oven and tent with foil for 15 minutes to rest.

For the gravy, set the roasting pan over medium heat, add red wine, and deglaze the pan.

Bring the wine to a boil and reduce by half, then add 1.5 cups of beef stock and seasonings (onion powder, garlic powder, salt, black pepper).

Make a cornstarch slurry with cold water and cornstarch, then drizzle it into the gravy while stirring.

Bring the gravy back to a simmer and cook for about 3 minutes until thickened, then stir in butter and season to taste.

Strain the gravy if desired and transfer to a gravy dish.

Remove the kitchen string from the roast and carve against the grain into thin slices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens