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This roast beef is straightforward, dependable, and exactly the kind of meal that feels right for a Sunday dinner. A high-heat start helps develop flavor, while a slow finish keeps the beef tender and juicy.
The pan gravy is made right in the roasting pan using the drippings, giving you a rich, savory sauce without extra steps. Serve it with mashed potatoes to make the most of every bite.
What You’ll Like About This Recipe
Simple seasoning. Garlic, onion, salt, and pepper let the beef shine.
Reliable method. High heat to start, then slow roasting for tenderness.
Easy pan gravy. Made directly from the drippings.
Ingredient Notes
- Sirloin roast – A boneless sirloin is lean but flavorful and slices nicely.
- Garlic and onion powder – Add savory depth without overpowering the beef.
- Beef stock – Use low-sodium so the gravy doesn’t become too salty.
- Cornstarch – Thickens the gravy quickly and smoothly.
Steps to Make Roast Beef With Pan Gravy
- Heat the oven and prepare a roasting pan.
- Season the roast evenly with garlic powder, onion powder, salt, and pepper.
- Roast at high heat briefly to develop flavor.
- Reduce the oven temperature and continue roasting until desired doneness.
- Rest the beef before carving.
- Pour off excess drippings, leaving a small amount in the pan.
- Whisk together cornstarch and water.
- Cook the slurry with the drippings and beef stock until thickened.
- Season the gravy and serve.
Tips
- Use a thermometer. It’s the most reliable way to check doneness.
- Don’t skip the rest. Resting keeps the beef juicy.
- Scrape the pan. The browned bits add flavor to the gravy.
- Season at the end. Drippings can be salty, so adjust carefully.
Recipe Variations
- Herb crust. Add dried thyme or rosemary to the seasoning.
- Pepper-forward. Use extra cracked black pepper before roasting.
- Broth gravy. Use beef broth only if drippings are limited.
- Flour gravy. Replace cornstarch with a butter-and-flour roux if preferred.
Serving Suggestions
- Serve with mashed potatoes or roasted potatoes.
- Pair with green beans, carrots, or Brussels sprouts.
- Add warm dinner rolls to soak up the gravy.
- Slice leftovers thin for sandwiches.
How to Store
Refrigerate: Store sliced beef and gravy in airtight containers for up to 4 days.
Freeze: Freeze sliced beef (without gravy) for up to 2 months.
Reheat: Reheat gently in a covered skillet or low oven with a little broth.
Refresh: Add a splash of stock to the gravy if it thickens after chilling.
Roast Beef With Pan Gravy
Ingredients
- 4 pounds top sirloin roast, boneless
- garlic powder
- onion powder
- kosher salt and freshly ground black pepper
Pan Gravy
- 2 tbsp pan drippings
- 2 tbsp cornstarch
- 3 tbsp 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
