Classic Roast Beef with Gravy - Canadian Beef | Canada Beef
Classic Roast Beef with Gravy

Classic Roast Beef with Gravy

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Classic Roast Beef with Gravy

Classic Roast Beef with Gravy

  • Prep Time: 15
  • Cook Time: 90
  • Total Time: 145
  • Serving: 8


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.

Image Credit: Recipe image provided by Canadian Living Test Kitchens