Dry brining the beef enhances its flavor and tenderness. Don't skip this step! Use a reliable meat thermometer to ensure accurate cooking. Resting the beef allows the juices to redistribute, resulting in a more tender and flavorful roast. Adjust the seasoning of the gravy to your personal preference. A pinch of red pepper flakes can add a nice kick. For a richer gravy, consider adding a splash of heavy cream at the end.
Roast Beef and Pan Gravy for Beginners
-
PREP TIME10 mins
-
COOK TIME40 mins
-
TOTAL TIME24 hrs 50 mins
-
SERVING6 People
-
VIEWS27
Embark on a culinary adventure with this foolproof method for transforming an inexpensive cut of beef into a succulent, tender masterpiece. Paired with a delicate mushroom pan gravy, this dish requires no prior cooking expertise and promises a rewarding dining experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate8 g
-
Cholesterol287 mg
-
Fiber2 g
-
Protein96 g
-
Saturated Fat14 g
-
Sodium1071 mg
-
Sugar3 g
-
Fat36 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
24 hrs
In a small bowl, combine 1 teaspoon salt per pound of beef, 1 teaspoon black pepper, and granulated garlic; mix well. Place the beef on butcher paper and evenly apply half of the salt mixture to each side, lightly pressing with a fork. Adhere any fallen seasoning to the sides of the roast. Place the beef on a wire rack over a pan and refrigerate uncovered for 24 hours, turning once after 12 hours. (24 hours)
02
Step
5 mins
Preheat the oven to 475 degrees F (245 degrees C). (15 minutes)
03
Step
10 mins
Heat oil in an oven-safe pan or skillet over high heat; add beef to the pan and sear until nicely browned, about 3 minutes per side. Using tongs, sear the sides as well, if desired. (10 minutes)
04
Step
2 mins
Turn off heat and add onions to the pan, filling gaps; top with mushrooms. Season vegetables with 1/2 teaspoon salt. Drizzle melted butter over vegetables and brush melted butter over beef. (5 minutes)
05
Step
15 mins
Roast in the preheated oven for 15 minutes. (15 minutes)
06
Step
35 mins
Reduce oven temperature to 325 degrees F (170 degrees C) and continue to roast until the desired internal temperature is reached. Check temperature after 15-20 minutes. For medium-rare, an instant-read thermometer should reach 125 degrees F (52 degrees C); for medium, 130-135 degrees F (54-57 degrees C). Total roasting time depends on roast size. (30-45 minutes)
07
Step
20 mins
Remove beef from the oven, transfer to a plate, and cover loosely with foil. Let rest for at least 15-20 minutes before slicing. (20 minutes)
08
Step
5 mins
Prepare the gravy. Remove mushrooms from the pan and keep warm until serving. (5 minutes)
09
Step
5 mins
Melt 1 tablespoon cold butter in the pan over medium-high heat; sprinkle in flour and cook, stirring, for 2 minutes. Whisk in vinegar and beef broth and bring to a boil, stirring occasionally. Season with salt, black pepper, and cayenne to taste; add thyme leaves. (10 minutes)
10
Step
10 mins
Continue boiling on medium-high heat until the gravy reduces by about half and thickens slightly. Reduce further for a thicker texture. (10 minutes)
11
Step
5 mins
Once meat is rested, slice thinly at a 45-degree angle and serve with mushrooms and hot gravy.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Pearl Wisozk
Jun 5, 2025My family loved this recipe! It's definitely going into our regular rotation.
Gabriella Purdy
May 9, 2025This recipe was so easy to follow, even for a beginner like me! The roast beef turned out perfectly tender, and the gravy was delicious.
Ryann Terry
May 7, 2025The pan gravy is the star of the show! I could eat it with a spoon.
Eleanora Kutch
Apr 25, 2025Great beginner recipe!
Porter Terry
Apr 24, 2025I've made this recipe several times now, and it's always a hit. The dry brining technique really makes a difference in the flavor and texture of the beef.
Chaya Rempel
Feb 13, 2025I added a little bit of red wine to the gravy, and it gave it a wonderful depth of flavor.