Roast Beef and Pan Gravy for Beginners

Everyone can learn how to make roast beef and pan gravy. It’s a tasty meal that requires no cooking skills. With the right ingredients and guidance, you can nail this dish.

Roast Beef Doesn’t Have to Be Expensive

Roast beef sounds like an expensive meal. It can intimidate some, especially when using a piece of meat that is on the pricier side. The good news is that if you’re a beginner, you can easily use cheaper meat and still achieve a great taste.

If you properly follow the recipe, the meat will still come out of the oven tender and flavorful. Even if you decide not to make the roast beef, we suggest trying out the gravy since it works with almost every meat dish.

How to Make It

Ingredients for dry brine:

• 3 1/2 to 4 tsp kosher salt (use 1 teaspoon per pound of beef)
• 1 tsp ground black pepper
• 1 tsp granulated garlic
• 3 1/2 to 4 lbs top round beef roast (sometimes sold as “London Broil”)

Ingredients for roast and pan gravy:

• 1 tbsp vegetable oil
• 1 yellow onion, diced
• 3 c mushrooms
• 1/2 tsp kosher salt
• 2 tbsp melted butter
• 1 tbsp cold butter
• 1 tbsp all-purpose flour
• 2 tbsp sherry vinegar or any vino vinegar
• 2 c low-sodium beef broth
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 tsp freshly picked thyme leaves

Directions:

1. Mix 1 teaspoon of salt, 1 teaspoon of pepper, and granulated garlic per pound of beef. Place the beef on butcher paper and evenly apply the mixture on each side. Press the sides of the meat onto any leftover seasoning on the paper. Place the beef on a wire rack set over a pan and put it in the refrigerator, uncovered, for 24 hours, turning it over once after 12 hours.
2. Preheat your oven to 475 degrees F.
3. Heat some oil over high heat in a pan. Add the meat and cook both sides until you get a nice brown outside. You can sear on the sides, too.
4. Turn off the heat and add the onions and mushrooms. Season with 1/2 teaspoon salt and add melted butter to the vegetables and beef. Roast in the preheated oven for about 15 minutes.
5. Reduce the temperature to 325°F and continue to roast until you get the desired internal temperature, 125°F for medium-rare or 130-135°F for medium.
6. Take the beef out of the oven and place it on a plate, covering loosely with foil. Slice after about 15-20 minutes.
7. Now it’s time to prepare the gravy. Keep the mushrooms from the pan warm and ready to serve.
8. Melt 1 tablespoon of cold butter in a pan over medium-high heat. Add the flour and cook for 2 minutes, constantly stirring. Add the vinegar and beef broth, and boil the mixture. Season with salt, black pepper, and cayenne to taste, and add the thyme leaves.
9. Once the gravy thickens and reduces by half, it’s ready. Slice the roast beef thinly at a 45° angle, serve with mushrooms, and pour the hot gravy on top.