The Best Roast Beef Recipe
A classic roast beef recipe for slow-roasting a tender cut of beef and preparing a smooth, mouth-watering gravy.
Prep Time5 minutes mins
Cook Time2 hours hrs 20 minutes mins
Course: Main Course
Cuisine: American
Keyword: beef, recipe, roast
Servings: 6 people
Calories: 237kcal
Author: Jane and Sonja
roasting pan
Cooking pot for gravy
Hand Blender for gravy
- 4 lb roasting beef Bottom Round Beef or Eye Round beef
- salt and pepper dash
- 1 tsp olive oil
- 2-3 carrots whole
- 1-2 celery stalks whole
- 1 cooking onion cut in half
- 3 cups water
- 1 tbsp flour for gravy
Preheat the oven, set to broil on high heat (400F).
Remove meat from packaging and dab with clean paper towels.
Place meat into a large roasting pan. If any grizzle is visible, place that side up.
Add a dash of sal and pepper over the beef.
Sprinkle with olive oil.
Place the roasting pan in the oven uncovered.
Cook for 10 minutes. Turn beef over and cook for another 10 minutes.
Set the oven to bake setting at 380F.
Wash the carrots and celery, cutting off the ends of the carrots before placing them into the roasting pan. Cut onion in halves.
Add carrots, celery and onion into the pan.
Add water into the pan.
Cover with lid and bake for 2 hours.
Remove the roast from the oven. Check if the meat is fully cooked by using a meat thermometer.
Remove roast from the pan and place it in a large bowl. Pour 1 cup of the liquid broth from the roasting pan over the roast.
Making Gravy
Remove all veggies and remaining broth from the pan and place in a medium sized cooking pot.
Add 1 tbsp of flour and mash with a hand blender until creamy and soft.
Bring the mixture to a boil on the stove top.
If the gravy appears too runny, add more flour and if it appears too thick, add more water.
Cut roast into slices and place on a serving tray. Serve hot alongside bowl of hot gravy.
Calories: 237kcal | Carbohydrates: 5g | Protein: 34g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 105mg | Potassium: 603mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3397IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 3mg