Classic Roast Beef with Pan Gravy
Classic Roast Beef with Pan Gravy
Ingredients
For the Roast Beef
- 2 1/2 pounds boneless beef chuck roast, tied with kitchen twine (if not already)
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Pan Gravy
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- 1/2 teaspoon Worcestershire sauce, optional
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 450°F. Pat the beef roast dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder.
⏱️ 5 min•🌡️ 450 - 2
Rub the olive oil all over the beef roast, then generously season it with the spice mixture, ensuring all sides are coated.
⏱️ 5 min
- 3
Place the seasoned roast on a rack in a roasting pan. Transfer the pan to the preheated oven and roast for 15 minutes to sear the exterior.
⏱️ 15 min•🌡️ 450
- 4
Reduce the oven temperature to 325°F. Continue to roast for an additional 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 130-135°F for medium-rare, or 135-140°F for medium. Cooking times may vary based on your oven and the roast's thickness.
⏱️ 90 min•🌡️ 325
- 5
Once the roast reaches your desired internal temperature, remove it from the oven. Transfer the roast to a cutting board, tent loosely with aluminum foil, and let it rest for at least 15 minutes before slicing. This resting period is crucial for juicy roast beef.
⏱️ 15 min
- 6
While the roast rests, prepare the gravy. Carefully pour off most of the fat from the roasting pan, leaving about 2 tablespoons of drippings and any browned bits in the pan. Place the roasting pan over medium heat on the stovetop.
⏱️ 3 min - 7
Whisk the flour into the pan drippings and cook for 1-2 minutes, stirring constantly, until a light brown roux forms.
⏱️ 2 min
- 8
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, or until the gravy thickens to your desired consistency. Stir in the Worcestershire sauce, if using.
⏱️ 7 min - 9
In a small bowl, whisk together the cold water and any remaining flour (if you want a thicker gravy) until smooth. Slowly whisk this slurry into the simmering gravy. Cook for another 1-2 minutes, stirring, until the gravy is smooth and thickened. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 2 min
- 10
Slice the rested roast beef against the grain into desired thickness. Serve immediately with the warm pan gravy, garnished with fresh parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Roast Beef with Pan Gravy
For the Roast Beef
- 2 1/2 pounds boneless beef chuck roast, tied with kitchen twine (if not already)
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Pan Gravy
- 2 cups beef broth
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- 1/2 teaspoon Worcestershire sauce, optional
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 450°F. Pat the beef roast dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder.
⏱️ 5 min•🌡️ 450 - 2
Rub the olive oil all over the beef roast, then generously season it with the spice mixture, ensuring all sides are coated.
⏱️ 5 min - 3
Place the seasoned roast on a rack in a roasting pan. Transfer the pan to the preheated oven and roast for 15 minutes to sear the exterior.
⏱️ 15 min•🌡️ 450 - 4
Reduce the oven temperature to 325°F. Continue to roast for an additional 75-90 minutes, or until an instant-read thermometer inserted into the thickest part of the roast registers 130-135°F for medium-rare, or 135-140°F for medium. Cooking times may vary based on your oven and the roast's thickness.
⏱️ 90 min•🌡️ 325 - 5
Once the roast reaches your desired internal temperature, remove it from the oven. Transfer the roast to a cutting board, tent loosely with aluminum foil, and let it rest for at least 15 minutes before slicing. This resting period is crucial for juicy roast beef.
⏱️ 15 min - 6
While the roast rests, prepare the gravy. Carefully pour off most of the fat from the roasting pan, leaving about 2 tablespoons of drippings and any browned bits in the pan. Place the roasting pan over medium heat on the stovetop.
⏱️ 3 min - 7
Whisk the flour into the pan drippings and cook for 1-2 minutes, stirring constantly, until a light brown roux forms.
⏱️ 2 min - 8
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes, or until the gravy thickens to your desired consistency. Stir in the Worcestershire sauce, if using.
⏱️ 7 min - 9
In a small bowl, whisk together the cold water and any remaining flour (if you want a thicker gravy) until smooth. Slowly whisk this slurry into the simmering gravy. Cook for another 1-2 minutes, stirring, until the gravy is smooth and thickened. Taste and adjust seasoning with salt and pepper as needed.
⏱️ 2 min - 10
Slice the rested roast beef against the grain into desired thickness. Serve immediately with the warm pan gravy, garnished with fresh parsley.
⏱️ 3 min