This is our family’s go to for roast beef and gravy. It is incredibly basic and simple and it has never once been anything but delicious! 

There are not many ingredients and only a few steps, but as is always the case with fewer ingredients, the use of high quality, real ingredients is what makes this roast beef and gravy a success.

Certain things do make a difference. Coarse Kosher salt gives the best crust to meat. Do not use ground pepper, but freshly grind it when needed. I like be generous and to use a coarser grind of black pepper on beef. Be liberal in coating the roast in salt and pepper for good flavour. Use dijon mustard and not regular or yellow mustard (it’s not the same).

Cooking uncovered in a shallow sided pan, allows the meat to brown and crust rather than steam and turn grey.  Traditional roasting pans tend to have high sides and are better suited to large cuts of meat rather than the 2-3 lb roast generally found at the grocer and intended for  3-6 people. It does not have to be an actual roasting pan, corning wear and glass baking dishes work fine. But to aim for a size of dish to give the roast enough space to not steam on the sides and not so huge there is nothing left to make gravy. A good rule of thumb is 3″-6″ inches of space around the roast.

If you have a convection oven or even a convection roast setting on the oven, this is a great time to use it! If not it will still roast nicely it just may take more or less time.

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Roast Beef

A simple and delicious roast beef recipe.

Course Main Course

Prep Time 5 minutes

Cook Time 2 hours 30 minutes

Ingredients

• 2 -3 lbs 1 – 1.5 kg Beef Roast cut of choice
• 1 -2 Tbsps Dijon Mustard Generally a generously rounded tablespoon
• 1 – 1 1/2 Teaspoons Coarse Kosher Salt
• 1 Teaspoon Freshly Ground Course Pepper
• More Coarse Kosher Salt and Coarsely Ground Fresh Pepper for on Top

Instructions

1. Put the beef roast in a shallow roasting pan (or corning ware, low sided ceramic or glass baking pan).
2. Leave at room temperature for 30-60 minutes to let the chill come off the meat.
3. Heat oven to 325 degrees.
4. Combine the dijon mustard with the coarse salt and pepper in a small bowl.
5. Rub evenly over the outside top and sides of the meat.
6. Sprinkle with extra kosher salt and ground pepper.
7. Roast for 2 1/2 to 3 hours until an instant read thermometer registers the desired temperature. Generally 140 – 160 degrees. Keeping in mind the temperature will continue to rise about 10 degrees further while resting.
8. Remove from oven and cover meat and pan with tinfoil. Allow to rest 10 -30 minutes.
9. After the initial rest of at least ten minutes, move the meat from the dish to the cutting board and tent again with foil.
10. Keep pan drippings for gravy.

11. When ready to serve, remove any strings and slice meat. Serve with gravy (optional).

Recipe Notes

If using a convection oven, cooking time could vary. Begin checking after 90 minutes.

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Gravy

Simple and quick beef gravy

Prep Time 5 minutes

Cook Time 10 minutes

Ingredients

• Pan Drippings
• 1 – 1 1/2 Cups of Beef Stock (depending on pan drippings) I like to use Better Than Bouillon
• 1-2 Tablespoons Cornstarch Start with one and add more if needed
• 1-2 Tablespoons of Cold Water

Instructions

1. Boil water and combine with bouillon. Use to loosen any browned bits on the bottom of the pan. Try to get it all.
2. Transfer bouillon and pan drippings to a small sauce pan.
3. Combine cornstarch and cold water.
4. Add to the gravy in the saucepan and cook over medium/high heat whisking until brought to a boil.

5. Continue to boil for an additional minute. Repeat with additional cornstarch, mixed with cold water, a teaspoon at a time as need be to reach desired thickness (gravy will thicken slightly further off the heat).

6. Remove from heat and pour into a gravy boat.

Recipe Notes

Gravy will continue to thicken as it cools off the heat.

Roast Beef Sides

Every household has their favourite sides for roast beef. For us it is a must to have our roast beef served alongside the Hubster’s mashed potatoes to soak up all the gravy. Other sides generally vary. And if it is a special meal, Yorkshire puddings likely will make an appearance as well. Leftovers are wonderful on their own or morph very well into a shepherd’s pie.

Note: Since getting a new convection stove, with a convection roast setting, it now generally only takes and 1 1/2 – 2 hours to cook our roast beef.

This meal is always a cause for rejoicing around here and I marvel at how incredibly simple cooking a roast is, for how special roast beef and gravy feels.

Another dinner family favourite is Low Fat Pulled Pork