Forktionary

Roast Beef Gravy Recipe

Elevate your dinner game with this mouthwatering Roast Beef Gravy recipe! Perfectly cooked roast beef, bursting with flavor, is complemented by a rich, intensely meaty gravy – a true culinary triumph. Cooked low and slow to retain maximum juiciness, this recipe ensures a tender, flavorful roast every time. Unlike traditional methods, our gravy is crafted separately, guaranteeing a luxuriously thick and flavorful sauce without relying on potentially dry pan juices. Serve with creamy mashed potatoes and crisp green beans for a nostalgic, old-fashioned feast the whole family will adore. This isn't just a roast; it's a celebration of classic comfort food, elevated to perfection!

Prep Time 30 mins
Cook Time 180 mins
Calories 763.1 kcal
Protein 120g
Rating 4.0 (1 Reviews)
Roast Beef Gravy 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roast Beef Gravy

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How to Make Roast Beef Gravy

  1. Pat a 3-4 lb beef roast dry with paper towels.
  2. Rub 2 teaspoons of salt evenly over the roast's surface.
  3. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  4. Adjust oven rack to the lower-middle position and preheat oven to 275°F (135°C).
  5. Pat the roast dry again with paper towels and rub with 1 teaspoon of black pepper.
  6. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat until just smoking.
  7. Brown the roast on all sides for 8-12 minutes, then transfer to a V-rack set inside a roasting pan. Do not wipe out the Dutch oven.
  8. Transfer the roasting pan to the preheated oven and cook until a meat thermometer inserted into the center registers 120-125°F (49-52°C) for medium-rare (1 1/2 to 2 hours).
  9. Adjust cooking time as needed for your desired doneness (see temperature guide below).
  10. **Doneness Temperature Guide:** Rare: 115-120°F (46-49°C); Medium-Rare: 120-125°F (49-52°C); Medium: 130-135°F (54-57°C); Medium-Well: 140-145°F (60-63°C); Well-Done: 150-155°F (66-68°C)
  11. Meanwhile, add 8 ounces of chopped mushrooms to the fat in the Dutch oven and cook over medium heat until golden (about 5 minutes).
  12. Stir in 1 medium minced onion, 1 medium chopped carrot, and 1 stalk of chopped celery; cook until browned (8-10 minutes).
  13. Stir in 2 tablespoons of tomato paste, 2 cloves of minced garlic, and 1/4 cup of all-purpose flour. Cook until fragrant (about 2 minutes).
  14. Stir in 1 cup of dry red wine and 2 cups of beef broth, scraping up any browned bits from the bottom with a wooden spoon.
  15. Bring to a boil, then reduce heat to medium and simmer until thickened (about 10 minutes).
  16. Strain the gravy through a fine-mesh sieve, then stir in 1 tablespoon of Worcestershire sauce. Season with salt and pepper to taste.
  17. Cover and keep warm.
  18. Transfer the roast to a cutting board, tent with foil, and let rest for 20 minutes.
  19. Slice the roast crosswise against the grain into 1/2-inch-thick slices.
  20. Serve the roast beef with the gravy, alongside mashed potatoes and green beans.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

13g

Fat

92g

Carbs

4g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Very Low Carbs Sauces Main Dish Condiments Etc Beef American Oven Roast Dinner Party Kid Friendly Dietary Low Sodium Comfort Food Low Carb Savory Sauces Low In Something Meat Roast Beef Taste Mood Equipment 4 Hours Or Less