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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.

Roast Beef with Gravy

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Servings 4


  • 2.2 lb Sirloin / 1 kg
  • 250 g Champignon Mushrooms
  • 2 sprigs Thyme
  • 2 cloves Garlic
  • tbsp Olive Oil
  • Sea Salt
  • Black Pepper coarsely crushed
  • 100 ml Beef Stock or water
  • 1 tbsp Cornstarch


  1. Preheat oven to 325°F or 160°C.

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

  3. 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.

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

  5. 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).

  6. 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.

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

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

  9. 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.

Recipe Notes

The beef will keep warm for about several hours. If you have guests, slice the beef on the table after the guests have arrived and serve immediately.

This recipe will give medium rare to medium beef. Use this information for your roast:

  • 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)