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Roast Beef and Pan Gravy for Beginners
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
1490 minutes
Transform cheap beef cuts into succulent roast beef with mushroom gravy using an easy, foolproof method perfect for beginners - no experience necessary!
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 yellow onion, diced
  • 3 cups torn miatake mushrooms, or any mushroom
  • 1/2 teaspoon kosher salt
  • 2 tablespoons melted butter
  • 1 tablespoon cold butter
  • 1 rounded tablespoon all-purpose flour
  • 2 tablespoons sherry vinegar or any wine vinegar
  • 2 cups high-quality, low-sodium beef broth
  • cayenne to taste
  • 1 teaspoon freshly picked thyme leaves
Instructions:
  • Mix 1 teaspoon salt per pound of beef with 1 teaspoon black pepper and granulated garlic in a bowl. Evenly apply half of the salt mixture to each side of the beef on butcher paper, lightly pressing it with a fork. Press the sides of the roast onto any seasoning left on the paper. Place the beef on a wire rack over a pan and refrigerate, uncovered, for 24 hours, flipping it over after 12 hours.
  • Preheat your oven to a piping hot 475 degrees F (245 degrees C).
  • Heat oil in a sizzling-hot oven-safe pan or skillet. Add beef and sear until beautifully browned on both sides, about 3 minutes per side. For extra flavor, sear the sides using tongs.
  • After turning off the heat, scatter the onions into the pan followed by the mushrooms. Sprinkle the 1/2 teaspoon of salt over the vegetables, then pour the melted butter over them, ensuring to also brush the beef with the melted butter.
  • Place in the preheated oven and roast for 15 minutes.
  • Lower the oven temperature to 325°F (170°C) and roast the beef until it reaches your desired level of doneness. Check the temperature after 15-20 minutes. For medium-rare, the beef should register 125°F (52°C) when tested with an instant-read thermometer. For medium, aim for 130-135°F (54-57°C). The cooking time will vary based on the size of the roast.
  • Take the beef out of the oven, place it on a plate, and lightly cover it with foil. Allow it to rest for at least 15 to 20 minutes before slicing.
  • Prepare the gravy by transferring the mushrooms from the pan and keeping them warm until serving.
  • Heat 1 tablespoon of cold butter in a pan over medium-high heat until melted. Sprinkle in flour and cook, stirring, for 2 minutes. Whisk in vinegar and beef broth, bring to a boil while stirring occasionally. Season with salt, black pepper, and cayenne to taste. Add thyme leaves.
  • Boil on medium-high heat until gravy reduces by half and thickens slightly. For a thicker texture, continue reducing the gravy further.
  • After allowing the meat to rest, thinly slice it at a 45-degree angle and serve with a savory medley of mushrooms and hot gravy drizzled on top.

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