Classic Roast Beef with Gravy
Classic Roast Beef with Gravy
Classic Roast Beef with Gravy

Classic Roast Beef with Gravy

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January 23, 2017

Nothing says "Sunday Dinner" like a classic roast beef with gravy dinner with all the trimmings.  Roast don't take a lot of work and there are so many different ways to use any leftover beef.  Start a tradition in your home this Sunday!

  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • Yields: Makes: 8 servings


1 kg beef sirloin tip oven roast

2 tbsp olive oil

3 cloves garlic, finely grated or pressed

4 tsp fresh thyme, minced

3/4 tsp salt

1/2 tsp pepper, divided

2 tbsp all-purpose flour

1/3 cup dry red wine

2 cups sodium-reduced beef broth

1/4 tsp pepper

1/4 cup finely chopped fresh parsley

2 tsp Dijon mustard


Rub oven roast all over with olive oil, garlic, fresh thyme, salt; and 1/4 tsp pepper. Place on greased rack in roasting pan.

Roast in 450°F oven until beginning to brown, about 10 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.

While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in red wine, scraping up browned bits with wooden spoon. Whisk in beef broth and 1/4 tsp pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in chopped fresh parsley, Dijon mustard and any accumulated juices from cutting board. Serve with beef.

This recipe is courtesy of Canadian Living. For more great recipes and ideas visit 7 Simple Techniques Every Home Cook Should Know



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