Juicy roast beef and gravy recipe is 'so easy' to do for a Sunday lunch
Treat the family to a delicious roast beef with the most wonderful gravy you have ever tasted.
Culinary enthusiast Natasha Kravchuk, owner of Natasha's Kitchen, revealed her go-to recipe for roast beef and gravy.
Gathering five-star reviews from hundreds of people, people who have tried Natasha's beef and gravy recipe have raved that it is "fantastic", "so good", and has "great flavour".
When it comes to selecting the best piece of meat from the supermarket or butcher's, Natasha recommends the "top-round roast", which comes from the inner rear leg of a cow and is leaner and less marbled than other cuts.
Other "good" beef cut options include top sirloin roast, bottom round roast, or eye of round roast.
Using a roasting pan with a rack to catch the drippings, the first step is to make the marinade for the meat.
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Making the marinade
- Three tbsp olive oil
- One tbsp fresh rosemary
- One tbsp minced garlic, from three cloves
- Two tsp thyme leaves, or half tsp dried thyme
- One-and-a-half tsp fine sea salt
- One tsp freshly ground black pepper
Mix together olive oil, salt, black pepper, garlic, thyme, and rosemary – then leave it to infuse together for five minutes.
Cooking the beef
Preheat the oven to 450F (230C), then tie the beef with kitchen string at one-inch increments to create an even thickness. Rub the beef with the marinade.
Bake on the oven rack at 450F (230C) for 15 minutes, then reduce the heat to 250F (120C) for 25 to 30 minutes.
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Remove the beef from the oven, place foil on top of the meat, then let the meat rest for 15 minutes while you make the gravy.
Gravy ingredients
- 59.15 g cold water
- 1.5 tbsp corn starch
- 120g dry red wine
- 360g beef broth
- 0.5 tsp onion powder
- 0.25 tsp garlic powder
- 0.25 tsp fine sea salt
- 0.25 tsp freshly ground black pepper
- Two tbsp unsalted butter
Method
In a small bowl, stir together corn starch and cold water. Put to the side. Then transfer the roasting pan drippings into a saucepan on the hob on a medium heat, add red wine, and stir.
Once the wine is reduced by half, add the beef broth, then bring to a light boil. Add onion powder, garlic powder, salt and black pepper.
Add the cornstarch and water mixture to the saucepan while stirring constantly, and bring the heat down to a simmer for three minutes until the gravy is thickened.
Turn off the heat, stir the butter into the gravy mixture, then add more seasoning (salt and black pepper).
To serve
Slice the roast beef against the grain for beautifully tender cuts of meat.
Pour over the gravy on the roast beef, as well as other components of the Sunday roast, such as roasted potatoes, vegetables and, in some cases, Yorkshire puddings.
