Roast Beef and Pan Gravy for Beginners Recipe

Cooking an expensive piece of meat for a large group can be intimidating, even for the most seasoned cooks. For beginners, especially if its for a special occasion, it can be downright terrifying. To ease the stress, we'll use a more affordable cut of meat. When cooked properly using this simple method, the result will be a beautifully tender and flavorful roast every time. Even if things dont go exactly as planned, youll only have to lament wasting $35 instead of $100. But don't worry that's highly unlikely. Even if the meat ends up a little more cooked than expected, youll still be in for a delicious dish. Trust me, I know this from personal experience my beef went from medium to medium-well, and yet, as they say in the roast beef business, "alls well that ends well." I hope you give this simple roast beef and mushroom pan gravy a try soon. Enjoy!

Ingredients

For Dry Brine:

• 3 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon granulated garlic
• 3 pounds top round beef roast (sometimes sold as "London Broil")

For Roast and Pan Gravy:

• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 3 cups torn miatake (hen-of-the-woods) mushrooms, or any mushrooms
• 1/2 teaspoon kosher salt
• 2 tablespoons melted butter
• 1 tablespoon cold butter
• 1 tablespoon all-purpose flour
• 2 tablespoons sherry vinegar or any wine vinegar
• 2 cups high quality, low-sodium beef broth
• Salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 teaspoon freshly picked thyme leaves

Directions

Step 1: Combine 1 teaspoon of salt per pound of beef, 1 teaspoon of black pepper, and granulated garlic in a small bowl. Mix well. Place the beef on a piece of butcher paper, then apply half of the salt mixture evenly to both sides, pressing it lightly with a fork. Press the roast into any seasoning that has fallen onto the paper. Place the beef on a wire rack over a pan. Refrigerate the "dry-brined" beef, uncovered, for 24 hours, turning the meat once after 12 hours.

Step 2: Preheat the oven to 475F (245C). Heat oil in an oven-safe pan or skillet over high heat. Add the beef to the pan and sear it on both sides until nicely browned, about 3 minutes per side. If desired, sear the sides using tongs.

Step 3: Turn off the heat. Add the diced onions to the pan, arranging them wherever they fit, and top with the mushrooms. Season the vegetables with teaspoon of salt. Drizzle the melted butter over the vegetables and brush the beef with more melted butter. Roast the beef in the preheated oven for 15 minutes.

Step 4: Reduce the oven temperature to 325F (170C) and continue to roast the beef until the desired internal temperature is reached. Begin checking the temperature after 15-20 minutes. For medium-rare, an instant-read thermometer inserted into the center should read 125F (52C). For medium, the internal temperature should reach 130-135F (54-57C). The total roasting time will depend on the size of the roast.

Step 5: Once the beef has reached the desired temperature, remove it from the oven and transfer it to a plate. Cover loosely with foil and let it rest for at least 15-20 minutes before slicing.

Step 6: While the beef rests, prepare the gravy. Remove the mushrooms from the pan and keep them warm until ready to serve. Melt 1 tablespoon of cold butter in the same pan over medium-high heat. Sprinkle in the flour and cook, stirring, for about 2 minutes.

Step 7: Whisk in the vinegar and beef broth, bringing the mixture to a boil while stirring occasionally. Season with salt, black pepper, and cayenne to taste, then add the thyme leaves. Continue to boil on medium-high heat until the gravy reduces by about half and thickens slightly. If you prefer a thicker gravy, continue boiling until it reaches the desired consistency.

Step 8: Once the beef has rested, slice it thinly at a 45-degree angle. Serve the beef with mushrooms and pour the hot gravy over the top.

Chef's Notes

• This method works with any type of beef roast, but cooking times may vary depending on the size and cut of meat.
• For a slightly different flavor, you can use a splash of red wine (about cup) instead of the vinegar.
• To make a thicker gravy, double the amounts of butter and flour in the initial gravy step.

Nutrition Facts (per serving)

• Calories: 729
• Total Fat: 36g (46% Daily Value)
• Saturated Fat: 14g (72% Daily Value)
• Cholesterol: 287mg (96% Daily Value)
• Sodium: 1071mg (47% Daily Value)
• Total Carbohydrate: 8g (3% Daily Value)
• Dietary Fiber: 2g (8% Daily Value)
• Total Sugars: 3g
• Protein: 96g (192% Daily Value)
• Vitamin C: 4mg (5% Daily Value)
• Calcium: 37mg (3% Daily Value)
• Iron: 9mg (51% Daily Value)
• Potassium: 1097mg (23% Daily Value)