Roasted Meat with Gravy (Printable)
Tender roasted meat accompanied by a rich, savory gravy ideal for hearty family meals.
# What You Need:
→ Meat
01 - 3.3 lbs beef roast (sirloin, rump, or chuck), room temperature
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp freshly ground black pepper
→ Aromatics & Vegetables
05 - 2 large onions, quartered
06 - 3 carrots, large chunks
07 - 3 celery stalks, large chunks
08 - 4 garlic cloves, smashed
→ Herbs
09 - 2 sprigs fresh rosemary
10 - 3 sprigs fresh thyme
11 - 2 bay leaves
→ Gravy
12 - 2 cups beef stock
13 - 1 cup dry red wine (optional; can substitute with additional beef stock)
14 - 2 tbsp cornstarch or gluten-free flour
15 - 2 tbsp cold water
# Directions:
01 - Set oven temperature to 350°F.
02 - Pat beef roast dry, rub evenly with olive oil, kosher salt, and black pepper.
03 - Heat oil in a large ovenproof skillet or roasting pan over medium-high heat. Brown the roast on all sides, approximately 3 to 4 minutes per side. Remove and set aside.
04 - Add onions, carrots, celery, and garlic to the pan and sauté for 5 minutes until lightly browned.
05 - Place the roast atop the sautéed vegetables. Add rosemary, thyme, and bay leaves.
06 - Pour in red wine if using, and 1 cup of beef stock over the roast and vegetables.
07 - Cover loosely with foil or lid and roast in oven for 1 hour 15 minutes to 1 hour 30 minutes, or until internal temperature reaches 135°F for medium-rare.
08 - Remove roast from pan and tent with foil. Let rest for at least 15 minutes before slicing.
09 - Strain pan juices, discard solids, and skim excess fat. Transfer juices to saucepan, add remaining beef stock, and bring to simmer.
10 - Whisk cornstarch or flour with cold water to form a slurry. Gradually whisk into simmering juices until thickened, about 2 to 3 minutes.
11 - Adjust seasoning to taste. Slice roast against the grain and serve with hot gravy.
# Expert Tips:
01 -
- The meat comes out impossibly tender while the gravy is silky and deeply flavorful—no fancy techniques required.
- It's genuinely impressive enough for guests but simple enough that you can relax while it cooks.
- Leftovers taste even better the next day, and the gravy keeps for days, making this a meal that keeps giving.
02 -
- The roast must be truly room temperature before searing—cold meat won't brown properly, no matter how hot your pan is.
- Don't skip the resting step; it's the difference between dry meat and juicy slices, and the gravy improves while the roast rests.
- If your gravy is too thin, keep simmering; if it's too thick, add a splash of stock and whisk it in—there's always a way to fix it.
03 -
- Marinate the roast overnight with olive oil, herbs, and crushed garlic if you want even deeper flavor—it's a small step that makes a real difference.
- A meat thermometer removes all the guesswork; it's the single best investment for roasting meat with confidence and getting it exactly how you like it.