Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Roast Beef and Pan Gravy for Beginners

4

0 min

Roast Beef and Pan Gravy for Beginners


Please wait a bit while
Loanding

Category

Beef Recipes

Time

0 min

Serving

6 persons

Calories

730

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
This roast beef and pan gravy for beginners is an easy, no-fail method that will turn the cheapest, toughest cuts of beef into succulent, tender meat with a light mushroom pan gravy. The best news is that you need no experience or skill to make it work.

Ingredients

  • 1/2 to 4 teaspoons kosher salt (use 1 teaspoon per pound of beef): 3 piece
  • ground black pepper: 1 tsp
  • granulated garlic: 1 tsp
  • 1/2 to 4 pounds top round beef roast (sometimes sold as "London Broil"): 3 piece
  • vegetable oil: 1 Tbsp
  • yellow onion: 1 piece (diced)
  • miatake (hen-of-the-woods) mushrooms, or any mushrooms: 3 cups (torn)
  • kosher salt: 0.5 tsp
  • butter: 2 Tbsp (melted)
  • butter: 1 Tbsp (cold)
  • all-purpose flour: 1 Tbsp
  • sherry vinegar or any wine vinegar: 2 Tbsp
  • high quality, low-sodium beef broth: 2 cups
  • salt and freshly ground black pepper: (to taste)
  • pinch cayenne pepper: 1 piece (to taste)
  • freshly picked thyme leaves: 1 tsp

Metric Conversion

Stages of cooking

Roast Beef and Pan Gravy for Beginners Photo 21
Roast Beef and Pan Gravy for Beginners Photo 32
Roast Beef and Pan Gravy for Beginners Photo 43
Roast Beef and Pan Gravy for Beginners Photo 54
Roast Beef and Pan Gravy for Beginners Photo 65
Roast Beef and Pan Gravy for Beginners Photo 76
Roast Beef and Pan Gravy for Beginners Photo 87
Roast Beef and Pan Gravy for Beginners Photo 98
Roast Beef and Pan Gravy for Beginners Photo 109
Roast Beef and Pan Gravy for Beginners Photo 1110
Roast Beef and Pan Gravy for Beginners Photo 12 11
  1. Combine 1 teaspoon salt per pound of beef, 1 teaspoon black pepper, and granulated garlic in a small bowl and mix well. Set the beef on a piece of butcher paper, and apply half of salt mixture evenly to each side, tamping it on lightly with a fork. Press the sides of the roast onto any seasoning that has fallen onto the paper. Place beef on a wire rack set over a pan. Refrigerate the “dry brined” beef, uncovered, for 24 hours, turning meat over once after 12 hours.
    Roast Beef and Pan Gravy for Beginners Photo 2
  2. Preheat the oven to 475 degrees F (245 degrees C).
    Roast Beef and Pan Gravy for Beginners Photo 3
  3. Heat oil in an oven-safe pan or skillet over high heat; add beef to pan and sear on both sides until nicely browned, about 3 minutes per side. Using tongs, pick up the meat and sear on the sides as well, if desired.
    Roast Beef and Pan Gravy for Beginners Photo 4
  4. Turn off heat and add onions to the pan wherever they fit; top with mushrooms. Season vegetables with the 1/2 teaspoon salt. Drizzle melted butter over vegetables, and brush melted butter over beef.
    Roast Beef and Pan Gravy for Beginners Photo 5
  5. Roast in the preheated oven for 15 minutes.
    Roast Beef and Pan Gravy for Beginners Photo 6
  6. Reduce oven temperature to 325 degrees F (170 degrees C), and continue to roast beef until desired internal temperature is reached. Begin to check temperature after 15 to 20 minutes. For medium-rare, an instant-read thermometer inserted near the center of beef should reach 125 degrees F (52 degrees C). For medium, internal temperature should reach 130 to 135 degrees F (54 to 57 degrees C). Total roasting time will depend on the size of the roast.
    Roast Beef and Pan Gravy for Beginners Photo 7
  7. Remove beef from the oven, transfer to a plate, and cover loosely with foil. Let rest at least 15 to 20 minutes before slicing.
    Roast Beef and Pan Gravy for Beginners Photo 8
  8. Meanwhile, prepare the gravy. Remove mushrooms from the pan, and keep warm until ready to serve. 
    Roast Beef and Pan Gravy for Beginners Photo 9
  9. 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 mixture to a boil, stirring occasionally. Season with salt, black pepper, and cayenne to taste, and add thyme leaves.
    Roast Beef and Pan Gravy for Beginners Photo 10
  10. Continue boiling on medium-high heat until gravy reduces by about half and thickens slightly. Gravy can be reduced more for a thicker texture. 
    Roast Beef and Pan Gravy for Beginners Photo 11
  11. Once meat is rested, slice thinly at a 45-degree angle, and serve with mushrooms and hot gravy over the top. Chef John Chef's Notes: This method will work with any type of beef roast, but times will vary.A splash of red wine (about 1/4 cup) can be used instead of vinegar.For a thicker gravy, double the butter and flour amounts for the beginning gravy step.
    Roast Beef and Pan Gravy for Beginners Photo 12

How did you like this article?

You may also like