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Plate of easy roast beef with gravy served with vegetables

Easy Roast Beef with Gravy

A comforting dish featuring tender roast beef paired with savory gravy, perfect for family gatherings or Sunday dinners.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Beef
  • 3-4 pounds boneless chuck roast Look for quality cuts with good marbling for tenderness.
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For the Gravy
  • 2 cups beef broth Homemade or store-bought works well.
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Optional: fresh herbs like thyme or rosemary for added flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). In a heavy-duty roasting pan, heat the olive oil over medium-high heat on the stove.
  2. Season the chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until browned, about 5 minutes per side. This step seals in those flavorful juices.
  3. Remove the roast from the pan. In the same hot pan, pour in the beef broth and scrape up any brown bits left from searing.
  4. Return the roast to the pan and sprinkle it with garlic powder and onion powder. If you’re using fresh herbs, add them now.
Cooking
  1. Cover the roasting pan with a lid or aluminum foil. Place it in the preheated oven and roast for about 3 hours, or until the meat is fork-tender.
  2. Once cooked, remove the roast from the oven, covering it with foil to rest for at least 15 minutes before slicing.
Making the Gravy
  1. To make the gravy, strain the drippings into a saucepan. Mix the flour with a bit of cold water to form a slurry, then slowly whisk it into the drippings over medium heat until thickened.

Notes

Leftover Roast Beef can be used for hearty sandwiches or salads. For a richer flavor, add a splash of red wine to the drippings before thickening. A vegetarian alternative can be made using portobello mushrooms or roasted veggies. Store leftovers in an airtight container in the refrigerator for up to 4 days.