A succulent beef roast makes a fabulous meal any day of the week. This sirloin roast starts in a very hot oven and then cooks slowly for about 2 hours. The pan gravy takes just minutes to make, and it is worth it. Add a little dry red wine to the gravy with the beef stock if you’d like, or add some sautéed mushrooms. Serve the roast and gravy sliced with mashed potatoes and steamed or stir-fried vegetables.
PrintRoast Beef With Pan Gravy
A succulent roast beef with savory pan gravy is perfect for a Sunday dinner or special occasion. It’s great with mashed potatoes!
- Prep Time: 15 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Category: Beef, Gravy
- Method: Roast
Ingredients
Scale
- 1 boneless sirloin roast, about 3 1/2 to 4 pounds
- garlic powder
- onion powder
- kosher salt and freshly ground black pepper
Pan Gravy
- 2 tablespoons pan drippings
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 cups beef stock, preferably unsalted or low sodium
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat the oven to 450 F.
- Place the beef in a roasting pan and sprinkle lightly all over with the garlic powder, onion powder, a little kosher salt, and freshly ground black pepper.
- Roast the beef for 10 minutes at 450 F and then turn the heat down to 275 F. Roast for about 2 hours longer. Check with an instant read thermometer or use a meat thermometer to be sure the roast is done as desired. For medium rare, look for a temperature of about 140 F; the temperature will rise about 5 degrees as it rests.
- Remove the roast to a platter and cover it loosely with foil; let it stand for 15 minutes before carving.
- To make the easy pan gravy, pour off all but about 2 tablespoons of the drippings in the pan. Put the pan over medium heat on the stove top.
- Dissolve 2 tablespoons of cornstarch in the 3 tablespoons of water; stir until smooth.
- Pour into the hot drippings and whisk until blended.
- Add 2 cups of beef broth. Cook, stirring constantly, until thickened and bubbly.
