If you’ve been searching for a comforting, elegant, and absolutely delicious centerpiece for your next meal, this Roast Beef with Herb-Infused Gravy Recipe is exactly what you need. Picture a perfectly roasted top round beef, tender and juicy, infused with fragrant rosemary, thyme, and garlic, served alongside a luscious, silky gravy that’s bursting with herbal goodness. It’s the kind of dish that turns any gathering into a celebration and every bite into a warm hug around the dinner table.
Ingredients You’ll Need
These simple, everyday ingredients come together to create layers of classic flavor, texture, and inviting aroma that make this roast beef truly special. Each component plays a key role, from the herbs that elevate the meat’s natural richness to the broth and wine that build the gravy’s deep complexity.
- 3-4 lb top round roast beef: A nicely marbled cut perfect for roasting to juicy tenderness.
- 3 Tbsp olive oil: Helps create a beautiful brown crust and adds a smooth, fruity base flavor.
- 1 Tbsp fresh rosemary: Adds a fragrant, piney note that pairs wonderfully with beef.
- 1 Tbsp minced garlic: Infuses the meat with savory depth and warmth.
- 2 tsp thyme leaves: Contributes subtle earthiness and sweetness, balancing the herbs perfectly.
- 1 1/2 tsp fine sea salt: Essential for seasoning, enhancing natural flavors while tenderizing the roast.
- 1 tsp freshly ground black pepper: Brings a mild heat and aroma to the meat.
- 1/4 cup cold water: Used to blend with cornstarch for the perfect gravy thickness.
- 1 1/2 Tbsp corn starch: Thickens the gravy to a silky, spoon-coating consistency.
- 1/2 cup dry red wine: Adds a robust, slightly fruity depth to the gravy.
- 1 1/2 cups beef broth: Builds a rich, savory base full of meaty goodness.
- 1/4 tsp onion powder: Enhances savory undertones without overpowering other flavors.
- 1/4 tsp garlic powder: Adds another layer of gentle garlic warmth.
- 1/4 tsp fine sea salt (or to taste): Adjusts the seasoning of the gravy final.
- 1/4 tsp freshly ground black pepper (or to taste): Balances the gravy with a subtle peppery kick.
- 2 Tbsp unsalted butter: Finishes the gravy with a velvety richness and glossy sheen.
How to Make Roast Beef with Herb-Infused Gravy Recipe
Step 1: Preparing the Roast
Start by allowing your top round roast to come to room temperature, about 1.5 to 2 hours before cooking. This is crucial for even cooking. Pat the beef dry with paper towels to help the olive oil and herbs adhere better. Then, mix the olive oil with fresh rosemary, minced garlic, thyme leaves, sea salt, and black pepper. Rub this aromatic herb mixture all over the roast, working it into every crevice. This step builds the flavor foundation and ensures a delicious crust during roasting.
Step 2: Roasting the Beef
Preheat your oven to 375°F (190°C). Place the seasoned roast on a rack in a roasting pan to allow heat to circulate evenly. Roast uncovered for about 45 minutes, or until the internal temperature reaches your preferred doneness (135°F for medium-rare). Resist the urge to constantly open the oven door; a steady temperature helps develop a perfect crust without drying the beef. Once done, remove it from the heat and let it rest for at least 15 minutes—this lets the juices redistribute, keeping every bite tender and juicy.
Step 3: Making the Herb-Infused Gravy
While the roast rests, place the roasting pan with its drippings over medium heat on the stovetop. Add dry red wine to deglaze the pan, scraping up those caramelized bits packed with flavor. Stir in the beef broth, onion powder, garlic powder, salt, and pepper. In a small bowl, mix cold water and cornstarch until smooth, then whisk into the simmering liquid. Cook until the gravy thickens to a silky consistency, then finish with unsalted butter, stirring until melted and glossy. This luscious gravy complements the roast perfectly, bringing all the herb-infused flavors to a crescendo on your palate.
How to Serve Roast Beef with Herb-Infused Gravy Recipe
Garnishes
Brighten up the final presentation by sprinkling fresh chopped parsley or thyme over the plated roast and gravy. A few sprigs of rosemary on the side add a rustic charm and an inviting fragrance, making your dish look just as good as it tastes.
Side Dishes
Classic mashed potatoes or roasted root vegetables like carrots and parsnips pair beautifully with this roast beef. Their earthy, mellow flavors and creamy or caramelized textures soak up the rich herb-infused gravy, elevating every mouthful and making your meal irresistibly satisfying.
Creative Ways to Present
For a more casual feel, thinly slice the roast to make elegant roast beef sandwiches topped with a drizzle of gravy and cracked black pepper. Alternatively, consider serving the beef over buttered egg noodles or creamy polenta for a comforting twist. The herb-infused gravy makes everything around it shine.
Make Ahead and Storage
Storing Leftovers
Place leftover roast beef and gravy in separate airtight containers and refrigerate promptly. Stored properly, they remain delicious for up to 3-4 days. This makes it easy to enjoy succulent slices with sauce on busy weeknights or for quick lunches.
Freezing
Both the roast beef and the herb-infused gravy freeze well. Wrap the beef tightly in plastic wrap and foil to prevent freezer burn, and freeze the gravy in a sealed container. They can be stored frozen for up to 2 months while retaining their savory flavor and texture.
Reheating
Thaw frozen beef slowly in the refrigerator overnight. Reheat gently in the oven covered with foil to maintain moisture, or warm sliced beef in a covered skillet over low heat. Heat the gravy separately on the stove, stirring occasionally until warmed through. Combining them fresh before serving ensures that the Roast Beef with Herb-Infused Gravy Recipe tastes just like it does straight out of the oven.
FAQs
Can I use a different cut of beef?
Absolutely! While top round is ideal for its balance of flavor and tenderness, other cuts like sirloin or ribeye roast can work beautifully depending on your preference and budget. Just adjust cooking times based on the meat’s thickness and marbling.
What if I don’t have red wine?
If red wine is not your thing or unavailable, substitute with an equal amount of beef broth or grape juice mixed with a splash of vinegar to mimic that acidity and depth. The gravy will still be rich and delicious with a slightly different profile.
How do I know when the roast is done?
Using a meat thermometer is your best bet! For medium-rare, aim for 135°F internal temperature; for medium, 145°F. Remember to let the meat rest after roasting, as carryover heat continues to cook the roast slightly.
Can I prepare the herb rub in advance?
Yes, preparing the herb rub a day ahead lets the flavors meld beautifully. Just keep it refrigerated and apply it to the beef at least an hour before cooking for maximum infusion.
Is this recipe suitable for a special occasion?
Definitely! The Roast Beef with Herb-Infused Gravy Recipe is elegant yet straightforward, making it perfect for holiday dinners, family gatherings, or any time you want to impress guests with a warm and hearty dish.
Final Thoughts
There’s something truly special about gathering around a table filled with the inviting aroma and rich flavors of a home-cooked roast. This Roast Beef with Herb-Infused Gravy Recipe is more than just a meal; it’s an experience that brings warmth, comfort, and joy to every occasion. I can’t wait for you to try it and watch it become a beloved staple in your own kitchen.
Print
Roast Beef with Herb-Infused Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This classic roast beef recipe is complemented with a rich, savory gravy made from the pan drippings, red wine, and beef broth. The beef is seasoned with fresh herbs and garlic, then roasted to perfection for a tender, juicy finish that serves as a perfect centerpiece for a hearty meal.
Ingredients
Roast Beef
- 3–4 lb top round roast beef (at room temperature 1.5 to 2 hours before cooking)
- 3 Tbsp olive oil
- 1 Tbsp fresh rosemary
- 1 Tbsp minced garlic (from 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
Gravy
- 1/4 cup cold water
- 1 1/2 Tbsp corn starch
- 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
Instructions
- Prepare the Roast Beef: Preheat your oven to 375°F (190°C). Rub the roast beef with olive oil, then season all over with fresh rosemary, minced garlic, thyme, sea salt, and black pepper. Let the roast sit at room temperature for 1.5 to 2 hours before roasting to ensure even cooking.
- Roast the Beef: Place the seasoned beef on a roasting rack in a shallow pan. Put it in the preheated oven and roast for approximately 45 minutes, or until the internal temperature reaches your desired level of doneness (typically 135°F for medium-rare). Remove the roast from the oven and let it rest for 15 minutes to allow the juices to redistribute.
- Make the Gravy – Step 1: While the beef is resting, pour off excess fat from the roasting pan, leaving about 2 tablespoons of drippings. Place the pan on the stovetop over medium heat. Add the dry red wine to deglaze the pan, scraping up any browned bits with a wooden spoon for maximum flavor.
- Make the Gravy – Step 2: In a small bowl, mix corn starch with cold water until smooth. Stir this slurry into the pan along with beef broth, onion powder, garlic powder, salt, and pepper. Simmer gently, stirring frequently until the gravy thickens. Remove from heat and whisk in the unsalted butter for a glossy finish.
- Serve: Slice the rested roast beef thinly against the grain. Serve with the homemade gravy poured over or on the side.
Notes
- Allowing the roast beef to come to room temperature before cooking ensures more even doneness.
- Use a meat thermometer to check internal temperature for desired doneness.
- Resting the meat before slicing helps retain the juices and keeps the beef tender.
- Deglazing the pan with red wine helps lift the browned bits, adding depth to the gravy.
- For a gluten-free option, use cornstarch instead of flour as thickener.
