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
Scale
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.
