Roast Beef with Gravy

Host your family with classic roast beef with gravy on Sunday supper! It is so delicious, tender, and juicy. Change your best beef and some spices in your kitchen to this special menu. Your event will be fancier with this 5-star restaurant menu.

A few days ago, my sisters and I made a leg of lamb roast. The taste makes my family and me addicted. We couldn’t believe that we could finish eating in the blink of an eye. Moreover, the gravy and vegetables I used for the side dish were clean too on the plate.

I can’t forget how juicy and moist this leg of lamb roast is. The aroma of this roast beef is unique and different. If you were near me, I would definitely make you eat it too. However, because you are far away, I only can share this leg of lamb roast at home by making it yourself. I hope you enjoy this menu also.

Roast meat is the right food when it is cold or rainy season. Like today, the season in Indonesia is rainy. Therefore, warm food is our favorite menu to fill the tummy. Especially meat becomes one of the main ingredients for the main dish.

Is it winter or cold season in your country too? If you also feel it, meat seems to be a delicious food ingredient in cold weather. It will match if you roast it. This time, I use beef sirloin. This roast menu is inspired by some roast menus we have tried. This recipe still works even if you change the meat. But, it depends on the technique and time.

This time, I use the sirloin pat because I don’t cook using the slow cooking technique. You also have to pay attention to what kind of meat and the cooking technique you use.

There are two types of meat for this roast beef:

• Using special steak meat whose specifications are for fast cooking, for example, the sirloin, tenderloin, or top round. If you cook this type of meat for too long, the meat will be tough & tough. This part of the meat includes lean meat and less fatty meat. So, it would be better to cook at medium-rare or medium maturity level. These meats are suitable for dry heat menus such as barbecue, steak, or roast beef.

• Use special meat for slow cooking. On the other hand, these meats will be tender if you cook them for a long time. Examples of slow cook meat sections are brisket, chuck, ribs. This slow cooking technique is very popular in Indonesia because many Indonesian foods use this cooking technique such as; rendang, curry, and other foods.

What ingredients for roast beef with gravy?

1. Beef: I use sirloin for this recipe. You may use other parts of beef. Yet, every part of beef has different characteristics. This part is one of the most active parts of the cow’s body. So, the texture of the sirloin feels more tender than other types of steak. This is because the flesh is covered in hard muscles.
2. Champignon mushrooms: An ingredient that adds flavor to the gravy and roast beef. Especially for the fans of mushroom sauce. It is a typical classic sauce for roast beef.
3. Spices: Incomplete if a dish does not add spices to add flavor and aroma. Add thyme, garlic, and olive oil under the roast beef for adding aroma and flavor.
4. Seasonings: I use sea salt and black pepper. Coat the surface of the meat with salt and pepper. If you like, you can also add other spices like thyme or chili powder to add flavor to the meat. Let the meat sit at room temperature before starting to process it.
5. Gravy Ingredients: This recipe use beef stock and cornstarch. You can use beef stock or water. I use beef stock to make it more savory. Don’t forget to add cornstarch to thicken the gravy.

How to Make Roast Beef with Gravy

Preheat oven to 325°F or 160°C. Preheating the oven needs to be done so that the meat is cooked evenly (adjust the temperature again when the meat is put in the oven).

Rub the beef cut with 1 tbsp olive oil and season with sea salt and black pepper all over.

Turn on the stove. In a skillet, add 1 tbsp olive oil and the beef. Sear on high heat on every side for 1 minute each. Turn off the heat. Don’t clean the skillet yet, set it aside and use it later for gravy.

Place the mushrooms in a baking tray. Add garlic, thyme, and ½ tbsp of olive oil around the mushrooms. Place the beef on top.

Roast the beef for 40 minutes on the middle shelf until the temperature inside the beef is 135°F or 57°C (medium rare to medium).

Remove from the oven and transfer the beef and mushrooms to a different plate. Cover the beef with aluminum foil and let rest for at least 15 minutes.

Transfer the rest of the beef bits and stock from the baking tray to a skillet that we use earlier (thyme removed).

In a cup add beef stock or water with 1 tbsp cornstarch. Stir to combine.

Turn the stove on medium heat and add the cornstarch mixture. Keep stirring until the gravy thickens. Turn off the heat. Add salt and pepper if necessary.

Serve delicious roasts. Chop the meat against the fiber to make it easier to chew. Serve the chops with vegetables and then drizzle with the juices that come out as the meat cooks. Season again with salt and pepper if needed. Enjoy!

Tips and Trick

• Season with salt and pepper

You don’t need to season meat with too many spices. To make it delicious, use salt and pepper. Before roasting, rub all parts of the meat with salt and pepper evenly.

• Roast evenly

When roasting, you can use a variety of utensils, such as a fire grill or oven. Just make sure you familiar with the ‘tool’ of work.

If you use an oven, use an oven that has an awl between the oven racks. It will spin during oven works. So, the heat spread among the meat and make the beautiful result of the meat.

If you don’t have this type of oven, you have to keep the temperature and time so that it doesn’t burn.

Meanwhile, when using a fire grill, roast the meat for five minutes per one side. After that, turn it to the other side.

• If using a hot plate, consider the time

When using the hot plate, the heat will keep the meat cooking in no time.

If you want a level of ripeness, using a hot plate will be very risky. Because when you get to the dining table, the meat might have turned well done.

If you want to eat medium meat on the hot plate, that means you have to remove the meat from the grill while it’s still medium-rare. When it’s on the hot plate, the meat will still cook until it’s medium.

You can follow this information for your cooking time:

• Rare: 125 ° F (about 15 minutes per pound)
• Medium-Rare: 130 ° F to 135 ° F (about 20 minutes per pound)
• Medium: 135 ° F to 140 ° F (about 25 minutes per pound)
• Well-Done: 155 ° F to 165 ° F (about 30 minutes per pound)

You can serve this recipe with classic mashed potatoes or green chili with sweet soy sauce for Indonesian taste. For the leftover, if it is still left, you can add it to other idea recipes like kiwi beef toast sandwich or beef green bean stir fry.

You can get any other ideas for your cooking on our Pinterest. I’ll wait for your feedback or request below. Remember to share this menu with others to share ‘the happy food’!

I hope you enjoy your holiday with your beloved family. Ta-da!