Classic Roast Beef with Gravy

Classic Roast Beef with Gravy

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!

15 Minutes

RatingDifficultyBeginner

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Classic Roast Beef with Gravy

Yields8 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 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

1

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

2
3

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.

4
5

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.

Ingredients

 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

Directions

1

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

2
3

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.

4
5

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.

Classic Roast Beef with Gravy
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