Classic Sunday Roast Beef with Rich Pan Gravy
Indulge in the ultimate Sunday comfort with this Classic Roast Beef recipe, featuring a succulent 5-pound boneless beef roast marinated in a vibrant blend of Worcestershire sauce, red wine, and herbs. As it slow-roasts, the savory aroma will fill your kitchen, drawing everyone to the table. This dish not only promises a hearty meal for the entire family but also ensures delicious leftovers that make for unbeatable sandwiches on Monday. With its robust flavor profile, tender texture, and the added luxury of homemade pan gravy, this roast beef will quickly become a cherished family tradition. Get ready for a dinner that feels like a warm hug on your plate!
8
Servings
487.5
Calories
21
Ingredients
Ingredients
Boneless beef roast (prime rib, bottom round, or rump)
5 lbs (trimmed and rinsed)
Worcestershire sauce
2 1/2 tablespoons (none)
Red wine
1/3 cup (none)
Ketchup
1/2 cup (none)
Onion
1/4 cup (grated)
Garlic cloves
2 minced + 3 quartered (minced and quartered)
Olive oil
1/2 cup (none)
Paprika
1 teaspoon (none)
Garlic powder
1 teaspoon (none)
Fresh ground black pepper
1 teaspoon + 1/4 teaspoon (none)
Kosher salt
2 teaspoons (none)
Carrots
3 medium (peeled and cut)
Celery ribs
3 (strings removed and cut)
Yellow onions
2 (skinned and halved)
Bay leaves
2 (none)
Beef broth
1/4 cup (none)
Dried rosemary
3 tablespoons (crumbled)
Dried thyme
3 tablespoons (none)
Onion powder
1 1/2 teaspoons (none)
All-purpose flour
2 tablespoons (none)
Water
1/4 cup (none)
Instructions
1
Begin by preheating your oven to 425°F (220°C) and positioning the rack on the lowest level. While the oven heats, rinse the roast under cold water and pat it dry with paper towels. Set it aside.
2
In a large zip-lock bag, combine Worcestershire sauce, red wine, ketchup, grated onion, minced garlic, olive oil, paprika, garlic powder, black pepper, and kosher salt. Seal the bag and mix thoroughly to blend the ingredients. Add the roast to the bag, ensuring it is fully coated in the marinade. Refrigerate for at least 2 hours, ideally overnight, to let the flavors penetrate the meat.
3
Prepare a shallow roasting pan by placing peeled and chopped carrots, strings removed celery ribs, halved yellow onions, and bay leaves in the bottom. Drizzle with beef broth for added flavor, and set aside.
4
Remove the roast from the marinade and transfer it to a cutting board. Use a sharp knife to make multiple 2-inch deep slits in the roast, inserting garlic quarters into these slits to enhance the flavor.
5
Evenly sprinkle dried rosemary, dried thyme, onion powder, pepper, and salt over the roast, pressing the spices into the meat, including the underside. Allow the roast to sit at room temperature for about 30 minutes.
6
Place the marinated roast fat side up in the prepared roasting pan. Roast in the preheated oven for 15 minutes, then reduce the temperature to 325°F (160°C). Continue roasting for approximately 2 hours, until the internal temperature reaches 130°F (54°C) for medium-rare.
7
Once cooked, transfer the roast to a plate and cover it loosely with foil. Let it rest for 15 minutes. Meanwhile, remove the sautéed vegetables from the oven and cut the celery and carrots into 2-inch pieces, leaving the onions whole. Keep warm.
8
Strain the pan juices through a sieve to eliminate any remaining solids. Skim the fat from the surface. You should have about 2 cups of liquid. If needed, reduce the liquid over low heat or add water, adjusting flavors as necessary.
9
To make the gravy, combine flour and water to create a slurry, then stir it into the pan juices. Scrape the bottom of the roasting pan to incorporate flavorful drippings. Bring the mixture to a boil while stirring constantly until it thickens. Adjust consistency with additional water or beef broth, if required.
10
Before serving, remove and discard the cooking string and any remaining garlic cloves from the roast. Carve the roast into 1/4-inch thick slices, starting from the smaller tip to the larger end. Arrange the slices on a platter, overlapping them, and place the warm vegetables alongside for a beautiful presentation.
Nutrition Information
27.5g
Fat
22.5g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of beef cut is best for this Classic Sunday Roast?
For this recipe, you should use a 5-pound boneless beef roast, such as prime rib, bottom round, or rump roast.
How long should I marinate the roast beef?
You should marinate the roast for at least 2 hours, but for the best flavor penetration, marinating it overnight in the refrigerator is recommended.
What are the key ingredients in the marinade?
The marinade consists of Worcestershire sauce, red wine, ketchup, grated onion, minced garlic, olive oil, paprika, garlic powder, black pepper, and kosher salt.
What is the initial oven temperature for roasting?
The oven should be preheated to 425°F (220°C) for the first 15 minutes of roasting.
At what temperature do I continue roasting after the initial sear?
After the first 15 minutes at 425°F, reduce the oven temperature to 325°F (160°C) for the remainder of the cooking time.
What is the target internal temperature for a medium-rare roast?
The roast is done when the internal temperature reaches 130°F (54°C) for medium-rare.
How do I add extra garlic flavor directly into the meat?
Use a sharp knife to make 2-inch deep slits in the roast and insert garlic quarters into these slits before roasting.
Which vegetables are roasted along with the beef?
The roast is cooked on a bed of peeled carrots, celery ribs with strings removed, and halved yellow onions.
How long should the roast beef rest before carving?
Once removed from the oven, let the roast rest on a plate loosely covered with foil for 15 minutes.
How do I make the rich pan gravy?
Create a slurry with 2 tablespoons of flour and 1/4 cup of water, then stir it into the strained pan juices and boil until thickened.
How much liquid should the pan juices yield for the gravy?
You should aim for about 2 cups of strained liquid. You can adjust the volume with water or beef broth if necessary.
How many servings does this 5-pound roast provide?
This recipe is designed to serve approximately 8 people.
What should I do with the cooking string before serving?
Discard the cooking string and any remaining garlic cloves from the slits before carving the meat.
How thick should the roast beef slices be?
The roast should be carved into slices approximately 1/4-inch thick for the best texture and presentation.
What spices are used for the dry rub on the roast?
The roast is rubbed with crumbled dried rosemary, dried thyme, onion powder, salt, and pepper.
Is it necessary to bring the roast to room temperature before cooking?
Yes, it is recommended to let the marinated roast sit at room temperature for about 30 minutes before putting it in the oven.
Should the roast be cooked fat side up or fat side down?
The roast should be placed in the pan fat side up so that the melting fat bastes the meat during cooking.
How many calories are in a serving of this roast beef?
Each serving contains approximately 487.5 calories.
What is the fat content per serving?
There are 27.5 grams of fat per serving.
How much protein is in one serving?
Each serving provides 40 grams of protein.
What can I do with the leftovers?
The leftovers are perfect for making hearty roast beef sandwiches the next day.
How do I prepare the celery ribs for the roasting pan?
You should remove the strings from the celery ribs and then cut them into pieces.
Do I need to peel the onions before roasting?
Yes, the yellow onions should be skinned and then halved before being placed in the roasting pan.
How many bay leaves are used in this recipe?
Two bay leaves are placed in the roasting pan with the vegetables and beef broth.
Can I use water instead of beef broth in the roasting pan?
The recipe calls for 1/4 cup of beef broth for better flavor, but water could be used in a pinch.
Is there any red wine in the gravy?
The red wine is part of the marinade, which adds flavor to the drippings that eventually become the gravy.
What total time should I expect for roasting?
Expect about 2 hours and 15 minutes of active oven time, plus prep and resting time.
What should I use to strain the pan juices?
Use a sieve to eliminate any solids from the pan juices before making the gravy.
Are the vegetables served with the meat?
Yes, the roasted carrots, celery, and onions should be kept warm and arranged on the platter alongside the meat slices.
Is the garlic in the marinade fresh or powdered?
The recipe uses both: fresh minced garlic for the marinade and garlic powder for the dry rub.