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Roast Beef With Pan Gravy

roast beef and gravy on a plate
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A succulent roast beef with savory pan gravy is perfect for a Sunday dinner or special occasion. It’s great with mashed potatoes!

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

  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.

Find it online: https://classic-recipes.com/beef-pan-gravy-r/