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Roast Beef Recipe with Gravy (VIDEO)

This juicy Roast Beef recipe is rubbed with garlic and herbs and slow-roasted for a classic beef dinner that’s just as impressive as any holiday roast. Enjoy slices of tender beef drizzled with a simple and savory homemade gravy made from pan drippings. You’ll love how every bite melts in your mouth.

If you love succulent roasts like Prime Rib or Baked Ham that don’t break the bank, this Roast Beef recipe is sure to impress.

Roast beef sliced thinly on a platter, drizzled with beef gravy, next to a gravy boat.

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Roast Beef Recipe with Gravy

This recipe for thinly sliced roast beef covered in the delicious pan gravy is irresistibly delicious and so EASY. Slow-roasting beef in the oven ensures it’s perfectly tender and evenly cooked all the way through. The beef is rubbed with a savory combination of herbs before roasting, and every bite is juicy and mouthwatering.

The best part about this recipe is, just like our Instant Pot Chicken and Gravy, this easy roast beef recipe creates a rich and delicious pan gravy that you can pour over slices of beef or over Creamy Mashed Potatoes. Watch the video tutorial below and see how easy it is to have a succulent beef roast ready for any occasion.

Easy Roast Beef Video

Watch Natasha make the juiciest, most mouthwatering slow-roasted beef, and then turn the pan drippings into a savory homemade gravy. You won’t believe how effortless it is!

Pro Tip: If you liked the giant pepper grinder, it would make a fun gift or decor for your kitchen (make sure you have enough space on your counter since it’s quite tall). We found our giant 31-inch pepper mill on Amazon.

Ingredients

The secret to perfect roast beef is a good quality, room-temperature cut of beef and a few choice ingredients. Below you’ll find an overview of what you’ll need for this recipe, with the full details available in the recipe card.

For the Roast Beef

  • Beef – I always choose a top round roast when I make this recipe. See below for suggestions of other good cuts for roasting.
  • Olive Oil – Use extra light olive oil to make your herb rub. it has a higher smoke point to help the beef sear without smoking.
  • Fresh Herbs – I rub this classic roast with a combination of chopped fresh rosemary, garlic, thyme, sea salt, and fresh cracked black pepper. 

For the Pan Gravy

  • Red Wine – You’ll want to use a dry red when making your pan gravy. The best wines to cook with are Cabernet Sauvignon, Pinot Noir, or Merlot. Shiraz also works nicely with roast beef.
  • Beef Broth –  For a true pan gravy, use beef broth combined with some of the pan drippings. Chicken stock works in a pinch.
  • Seasonings – Onion powder, garlic powder, salt, and pepper bring a wonderful flavor to this easy beef gravy.
  • Butter – Stirring a pat of unsalted butter into the gravy at the very end makes the texture silky smooth and enriches the flavor.
  • Corn Starch and Water – You’ll use this to make a slurry to simmer into the gravy, in order to thicken it.
The ingredients for roast beef with gravy.

What Cut of Beef Is Best for Roasting?

My first choice for a beef roast is a top-round roast (also known as inside round). If you can’t find one where you are, other good options are top sirloin roast, bottom round roast, or eye of round roast.

Pro Tip: Make sure to take your roast out of the fridge two hours (or at least one hour) before roasting so that it comes to room temperature. This way, the beef roasts more quickly and evenly once it’s in the oven.

How to Roast Beef in the Oven

You don’t need any fancy equipment to roast beef perfectly in the oven. Just a sturdy roasting pan with a rack to catch the drippings (I used the rack from my Instant Pot!).

  1. Make an Herb Rub – Combine rosemary, garlic, thyme, salt, and pepper with olive oil. I recommend leaving the mixture for 5 minutes to let the flavors meld.
  2. Prepare the Roast – Meanwhile, pat the beef dry, and truss it up with kitchen twine so that it cooks through evenly. Give the beef a good rub all over with the herb oil before moving it to the rack set inside your roasting pan.
  3. Cook – Insert an oven-safe thermometer into the thickest part of the beef. Roast at 450ºF for the first 15 minutes, and then lower the oven temperature to 250ºF and continue baking for 28-30 minutes per pound of beef. See below for a helpful guide to knowing when your roast is ready.
  4. Rest – When your roast is cooked to your liking, take it out of the oven and tent the pan with aluminum foil. Allow the roast to rest for at least 15 minutes while the juices redistribute and the beef reaches its final resting temperature.
  5. Serve – See further down for instructions on how to prepare your pan gravy while the beef is resting. Once everything is ready, carve your beef, pour on the gravy, and serve. I’ve also included my carving and serving tips below.
Photo collage showing the process for preparing beef for roasting.

How do you know when Roast Beef is done?

The easiest way to tell if a roast is ready is to check the internal temperature using a meat thermometer. Roast beef is usually cooked to medium rare. It’s important to remember when roasting beef that the roast’s temperature will continue to rise by 5 degrees while it rests so don’t overbake.

Check that your roast is done to your liking using my handy roast beef temperature guide:

  • For Medium Rare – Roast until it reaches 135-140ºF (145ºF after resting)
  • For Medium – Roast to 145ºF (150ºF after resting)

The cooking time will depend on the size of your roast as well as your oven. It’s always a good idea to monitor the temperature with a thermometer.

A hand holding a kitchen thermometer showing the temperature of the roast beef in the background.

Making the Beef Pan Gravy

Once the beef is roasted and resting, we love using the leftover pan drippings to pull together a delicious beef gravy that’s saturated with flavor.

  1. Make a Slurry – Combine water and cornstarch to make a slurry, then set aside.
  2. Combine the Ingredients – Set the roasting pan with the roast drippings to the stove over medium heat, deglaze the pan with red wine and then let it reduce by half. Add the beef broth, and once it’s at a light boil, stir in the seasonings.
  3. Thicken – Next, stir in the cornstarch slurry. Keep stirring as the gravy comes to a simmer and thickens, to prevent lumps from forming. Turn off the heat and stir butter into the gravy and season to taste if needed. Straining through a sieve is optional but will create a smoother gravy.
  4. Serve – Pour your homemade beef gravy over slices of beef, mashed potatoes, or anything else that graces your plate. See the section later on for serving ideas.
Photo collage showing the process for making gravy from pan drippings.

How to Carve Roast Beef

Apart from proper roasting, properly carving the meat is the trick to unbelievably tender beef that basically melts in your mouth.

  • The key to carving roast beef is to carve against the grain (lines) of the meat. These are the muscle fibers that run parallel to each other throughout a piece of beef. 
  • Once you determine which way the grain is going, cut the beef into thin slices in the opposite direction (see photo).
A carving fork stuck into roast beef on a cutting board, while a knife cuts off thin slices.

Pro Tip: Cut only the amount of roast beef that you need for serving, and then refrigerate leftovers to slice and use for sandwich meat later. Roast beef serves really well cold and is the perfect sandwich meat for French Dip or even a quick Philly Cheesesteak Sandwich.

Common Questions

How long should I roast beef for?

This depends on the size of your roast, but aim for medium-rare to ensure a juicy roast. Since it is a very lean roast, you don’t want to overcook it.

How many servings are in a roast beef?

A 3-pound roast serves between 6-8 people, while a 4-pound roast serves 8-10.

How do I cook a beef roast without drying it out?

Roasting low and slow, and resting the beef under foil after it’s out of the oven are key to this moist, tender roast beef recipe.

Should I cover beef with foil when roasting?

Leave the roast uncovered while it’s in the oven to give the outside a chance to sear and lock in the flavor. Only cover the beef while it’s resting.

Close up of thin beef slices on a platter next to roast beef.

What to Serve with Roast Beef

Whether it’s for a special occasion, holiday, or more casual dinner, we love serving our roast beef with a combination of easy side dishes:

Make-Ahead

A beef roast is one of our favorite leftovers to have in the fridge. We love turning yesterday’s beef dinner into today’s roast beef sandwiches! It also helps that storing and reheating cooked beef is a breeze.

  • To Refrigerate: Store your roast in an airtight container, or tightly wrapped, in the fridge for up to 3-4 days.
  • Freezing: Freeze airtight, either whole or in servings, for 2-3 months. Thaw the beef in the fridge overnight.
  • To Reheat: It’s easiest to reheat the beef when it’s in slices. I’ll place the beef in a pan with a bit of gravy, and reheat it in the oven at 350ºF until warmed through.

Pro Tip: You can serve leftover roast beef cold or warm. We love to shave it thinly and serve it cold.

Perfect roast beef sliced thinly on a platter, drizzled with beef gravy.

We just know you’re going to love making this perfect roast all winter long. Roast beef is great for feeding a crowd, or you can make it for a weeknight dinner and have leftovers for days. You can’t go wrong!

More Easy Beef Recipes

If you loved this recipe for succulent roast beef, here are more delicious beef dinner ideas to try:

Roast Beef Recipe with Gravy

5 from 28 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 10 minutes
Perfect roast beef sliced thinly on a platter, drizzled with beef gravy.

This simple and juicy Roast Beef recipe with homemade pan gravy is just as impressive as any holiday roast. Roasting beef in the oven is easy, and every bite melts in your mouth.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $25-$35
Keyword: beef roast, how to cook roast beef, roast beef recipe
Cuisine: American
Course: Dinner, Main Course
Calories: 300
Servings: 8 servings

Ingredients

For the Roast Beef:

  • 3-4 lb top round roast beef*, at room temperature 1.5 to 2 hours before cooking
  • 3 Tbsp olive oil
  • 1 Tbsp fresh rosemary
  • 1 Tbsp minced garlic, from 3 cloves
  • 2 tsp thyme leaves, or 1/2 tsp dried thyme
  • 1 1/2 tsp fine sea salt
  • 1 tsp freshly ground black pepper

For the Beef Gravy:

Instructions

How to Make Roast Beef:

  1. Preheat oven to 450ºF. You’ll need a roasting pan with an oven rack to allow the air to circulate and to catch the drippings for gravy.

  2. In a small bowl, mix together oil, rosemary, garlic, thyme, salt and pepper. Set aside for the flavors to meld for 5 minutes.
  3. Pat the roast dry with paper towels and tie it with a kitchen string in 1-inch increments to create a more even thickness on the roast. Rub the roast all over with the seasoned oil. Put an oven-safe thermometer into the deepest part of the roast and set the roast on a rack inside the roasting pan.

  4. Bake on the center oven rack at 450ºF for 15 minutes then (without opening the oven), reduce heat to 250ºF and bake for about 28-30 minutes per pound, or until the thickest part of the roast reaches 135-140ºF for Medium-Rare**. Note the temperature will continue to rise 5 degrees as it rests.

  5. Remove from the oven, tent with foil, and rest 15 minutes while you make the gravy. When ready to serve, cut against the grain, shaving the meat into thin slices.

How to Make Beef Gravy

  1. In a small bowl, stir together corn starch and cold water to make a slurry and set aside.

  2. Set the roasting pan with any drippings over medium heat and add the red wine, scraping the bottom to deglaze the pan. Once wine is reduced by at least half, add beef broth and bring to a light boil. Add onion powder, garlic powder, salt and pepper.

  3. Add the cornstarch slurry mixture to the gravy while stirring constantly (this prevents a lumpy gravy). Bring to a simmer and continue to simmer for 3 minutes until gravy is thickened. Turn off the heat and stir in butter until incorporated. Add more salt and pepper to taste. Strain gravy through a sieve if desired.

Recipe Notes

*Roast Substitutions: If you’re unable to find Top Round Roast (AKA Inside Round), other great choices are Top Sirloin Roast (AKA Top Butt), Bottom Round Roast (AKA Rolled Rump Roast), or Eye Of Round Roast.

**Baking Time Example: For a 3 1/2 lb roast, bake at 450 ̊F for 15 minutes then at 250 ̊F for 1 hour and 45 minutes for medium-rare.

Nutrition Facts
Roast Beef Recipe with Gravy
Amount Per Serving
Calories 300 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 104mg35%
Sodium 3153mg137%
Potassium 583mg17%
Carbohydrates 3g1%
Fiber 0.2g1%
Sugar 0.02g0%
Protein 38g76%
Vitamin A 120IU2%
Vitamin C 78mg95%
Calcium 484mg48%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jennifer
    February 3, 2023

    May I ask what brand of wine you used in this recipe? I can’t wait to make this for Valentines Day Dinner. Delicious!!!

    Reply

    • NatashasKitchen.com
      February 3, 2023

      Hi Jennifer! I don’t have a specific brand. You’ll want to use a dry red when making your pan gravy. The best wines to cook with are Cabernet Sauvignon, Pinot Noir, or Merlot. Shiraz also works nicely with roast beef. I hope you love this recipe!

      Reply

  • Traci
    January 16, 2023

    Oh my goodness! This roast turned out perfect! I did remove it 15 min utes early because we like our beef more on the rare side. The gravy was delicious too.

    Reply

    • NatashasKitchen.com
      January 16, 2023

      Hi Traci! I’m glad you loved the recipe. Thank you for sharing.

      Reply

  • Angela
    January 15, 2023

    Natasha, thank you so much for this amazing recipe. My family absolutely loved it. I used eye of round roast. Didn’t have the fresh rosemary, so I used 1 tbsp dried instead. This recipe will definitely be made again and again!🌹🌹🌹

    Reply

    • NatashasKitchen.com
      January 15, 2023

      I’m so glad to hear that, Angela! Thank you for the feedback.

      Reply

  • Emily D'Andrea
    January 10, 2023

    Dear Natasha,
    I’m big fan of yours and I find you funny and quirky. I’d made your most delicious roast beef for Christmas and it was amazing! I’m a huge meat eater and I actually ate the majority of it. So so delicious! I do have a question though. I would like to know what kind of roasting pan that you used for the roast beef. I would like to get one for myself. Thank you!! And Happy New Year’s!

    Reply

    • Natasha's Kitchen
      January 10, 2023

      Hello Emily, thank you for your good comments and feedback. Happy to know that you’re enjoying our recipes! You can find the kitchen tools that I use here on my Amazon Affiliate Shop.

      Reply

  • Bridgette
    January 6, 2023

    Good Day!
    Would you suggest searing the roast before putting in oven?
    Thank syou

    Reply

    • NatashasKitchen.com
      January 7, 2023

      Hi Bridgette! You can if you’d like to.

      Reply

  • Brett Temple
    January 3, 2023

    I made this for Christmas dinner. I’m a guy that loves to cook but must say this was my first time making roast beef. It was AMAZING! I’m not exaggerating when I say it was the best roast beef I ever tasted. So tender and full of flavor. The whole family loved it and we’ll be making it on a regular basis from now on.

    Reply

    • NatashasKitchen.com
      January 3, 2023

      That’s wonderful, Brett! So glad to hear that. Thank you for the wonderful feedback.

      Reply

  • Diana
    December 22, 2022

    I want to make this for our Christmas dinner. How long in advance can I marinate it? I want to just take it out and let it come to room temp and not fuss about the marinate.

    Reply

    • Natashas Kitchen
      December 22, 2022

      Hi Diana, we address this in the make-ahead section of the recipe post. I hope that helps!

      Reply

  • Danielle
    December 21, 2022

    I can’t wait to make this for our Christmas dinner this year. We really aren’t wine drinkers, though. Can I omit this in the gravy?

    Reply

    • Natashas Kitchen
      December 21, 2022

      I hope everyone loves it, Danielle! I don’t recommend making the substitution because it might affect the flavor.

      Reply

  • Diego Rosales
    December 16, 2022

    I want to do two roasts. How do O adjust the cooking times. Thank you for the recipes, they are always a hit.

    Reply

    • Natashas Kitchen
      December 17, 2022

      Hi Diego, I haven’t made two roasts at the same time. Since it’ll be more meat to cook, it will likely take slightly longer. I hope you love this recipe!

      Reply

  • jess
    December 12, 2022

    I have always loved roast beef, but the thought of making it at home always terrified me, but this recipe makes it sound easy and doable! thank you so much for sharing this amazing recipe

    Reply

    • Natashas Kitchen
      December 12, 2022

      I hope you love it, Jess! It’s truly a must-try!

      Reply

  • Julia
    December 12, 2022

    I have always been so intimidated by roast beef, I finally used this recipe to try it and wow, the family absolutely loved it!! The recipe was not hard to follow and the prep was not long at all! Thanks for posting!

    Reply

    • NatashasKitchen.com
      December 12, 2022

      That’s great! I’m so glad you loved this recipe.

      Reply

  • KelseyB
    December 12, 2022

    This recipe had so much flavor and the gravy was fantastic! Mine ended up cooking like 44 minutes quicker than doing 28 minutes per the 3.61 pounds. Definitely need to use a good in-over thermometer. I need to work on how to slice meat so it is very thin. Perfect idea for using a pan with the wire rack from the Instapot, worked out perfectly for the whole process!

    I wanted to know if Round Top London Broil is the same meat as this above. I went to my grocery store and after asking for the exact meat you have here they looked at us weird and went a cut a piece of London Broil so it was more in the shape of a roast. I asked a butcher nearby and he said it is essentially the same thing. I just want to know if I made it with the wrong meat technically because even thin sliced and against the grain (always) it was still really chewy and tough even at medium rare.

    Overall delicious and so much flavor! We want to try again even if the meat we used this time is the same, just need to learn how to shave meat! Thank you Natasha and I’m going to go review your other two recipes I made last night!

    Reply

    • NatashasKitchen.com
      December 12, 2022

      I appreciate the feedback and review. I’m glad to hear you loved it! 🙂

      Reply

    • patricia
      December 17, 2022

      An electric knife is a big help in slicing it thin, and they are not expensive.

      Reply

      • Natashas Kitchen
        December 17, 2022

        I bet that makes it effortless to carve!

        Reply

  • Journa Liz Ramirez
    December 12, 2022

    This recipe is amazing! I made it at home and they enjoyed it a lot. Thanks, Natasha, for this mouth-watering recipe. We’ll surely make this on repeat.

    Reply

    • Natasha's Kitchen
      December 12, 2022

      Great to hear that it was a huge hit!

      Reply

  • Steven
    December 11, 2022

    Made it, and loved it! Paired the roast with mashed potatoes, Brussels sprouts, and the gravy of course! Thank you Natasha! Merry Christmas!

    Reply

    • Natasha's Kitchen
      December 11, 2022

      You’re very welcome! Happy to hear that you loved this recipe, Steven.

      Reply

  • Patty
    December 11, 2022

    Can I substitute water for the wine in the gravy, without compromising the flavor? Thank you.

    Reply

    • Natasha's Kitchen
      December 11, 2022

      I don’t recommend making the substitution because it might affect the flavor.

      Reply

  • Alice
    December 9, 2022

    Your a great cook easy instructions enjoy your uplifting instructions god bless

    Reply

    • Natashas Kitchen
      December 9, 2022

      Thank you for that wonderful compliment, Alice! I’m so happy you’re enjoying my recipes!

      Reply

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