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Easy
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Classic Roast Beef with Gravy
7 minutesPrep time
140 minutesCook time
619 cal.Per serving
Ingredients for 1
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1/2 lb
Beef (roast)
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1/4
Yellow onion
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2
Carrots (fresh)
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1/2 cup
Beef broth
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1/4 lb
Fingerling potatoes
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2 sprigs
Thyme (fresh)
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1/4 tbsp
Flour (all-purpose)
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1/4 tsp
Worcestershire sauce
Utensils
Oven, Stovetop, Knife, Pot (large)
recipe
- Step 1
Preheat the oven to 450ºF. Strip the thyme leaves from the stem by pulling in the opposite direction that the leaves are pointing. - Step 2
Wash & peel the carrots (optional). Then cut them into 2 inch pieces. - Step 3
Wash & cut the potatoes in half. - Step 4
Peel & cut the onion into wedges. - Step 5
In a small bowl, add 1/2 of the thyme, a generous pinch of salt, pepper & any other seasonings you like (we suggest onion powder & garlic powder)! Add a drizzle of oil & stir. - Step 6
On a sheet tray with a wire rack (or a roasting pan with a rack), add the beef. Top the meat with the oil mixture & rub to fully coat. Add about 1/2 cup of the broth (for a serving of 4) to the bottom of the sheet pan. Place the roast in the oven & cook for 15 min at 450ºF. - Step 7
Remove the roast from the oven. Remove the beef & the rack from the sheet tray. Add a drizzle of olive oil & add the onion, carrots & potatoes. Toss the veggies in the oil & make room for the roast in the center. - Step 8
Place the roast back onto the center of the pan. Season the veggies with the remaining thyme, salt & pepper. Lower the oven temperature to 250ºF & roast for 25-30 min per pound of beef for medium rare. Cook for 35-40 min per pound for a more well-done roast beef. - Step 9
Remove the pan from the oven. Remove the roast & veggies from the sheet tray. Set them aside. Add another 1/2 cup of broth to the sheet tray. Using a spoon or spatula, loosen up any brown bits from the pan. Pour the liquid into a bowl & reserve for the gravy. - Step 10
For the gravy: add the butter to a sauce pot & melt on medium heat. Add the flour & whisk. Cook for 1 min while whisking continuously. Next, pour the pan drippings through a strainer into the pot & whisk. Add the remaining broth & worcestershire sauce. Whisk until the gravy is thick. Season with salt & pepper, then remove from the heat. - Step 11
Thinly slice the roast beef & serve with the roasted veggies, potatoes & gravy. Enjoy!
Recipe tip
Beef rump roast or a top round roast works best for this recipe!