Roast Beef With Pan Gravy

Updated July 1, 2017 by
roast beef sirloin with pan gravy
Diana Rattray

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.

Serve the roast and gravy sliced with mashed potatoes and steamed or stir-fried vegetables.

Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 25 minutes



  1. Heat the oven to 450 F.
  2. 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.
  3. 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.
  4. Remove the roast to a platter and cover it loosely with foil; let it stand for 15 minutes before carving.
  5. 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.
  6. Dissolve 2 tablespoons of cornstarch in the 3 tablespoons of water; stir until smooth.
  7. Pour into the hot drippings and whisk until blended.
  8. Add 2 cups of beef broth. Cook, stirring constantly, until thickened and bubbly.

8 Servings

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