Roast Beef and Pan Gravy for Beginners

This roast beef and pan gravy for beginners is an easy, no-fail method that turns even lesser expensive cuts of beef into succulent, tender roasts. Plus, you’ll learn how to make an amazing mushroom gravy right in the pan. The best news is that you need no experience or skill to make it work. Enjoy!

Ingredients:

For the Roast Beef:

• 3 to 4 pounds beef roast (such as sirloin or rib roast)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon dried rosemary (or your preferred herbs)

For the Pan Gravy:

• 2 tablespoons all-purpose flour
• 2 cups beef broth
• Salt and black pepper, to taste

Instructions:

1. Prepare the Roast Beef:

• Preheat your oven to 375°F (190°C).

2. Season the Beef:

• Rub the beef roast with salt, black pepper, minced garlic, and dried rosemary. Allow it to sit at room temperature for about 30 minutes.

3. Sear the Beef:

• In an oven-safe pan, heat olive oil over medium-high heat. Sear the beef on all sides until browned. This step helps to lock in the flavors.

4. Roast in the Oven:

• Place the pan with the seared beef in the preheated oven. Roast until the internal temperature reaches your desired doneness (e.g., medium-rare, medium). Use a meat thermometer to check.

5. Rest the Roast:

• Once done, remove the roast from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute.

6. Make the Pan Gravy:

• While the roast is resting, you can make the pan gravy. In the same pan you used to roast the beef, heat it on the stovetop.

7. Deglaze the Pan:

• Add flour to the pan drippings and whisk to make a roux. Cook for a minute or two until the flour is golden brown.

8. Add Beef Broth:

• Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Continue whisking until the gravy thickens.

9. Season the Gravy:

• Season the gravy with salt and black pepper to taste. If desired, you can add herbs or spices for extra flavor.

10. Serve:

• Slice the rested roast beef, and serve it with the homemade pan gravy.