Do you want to learn how you can make the easiest roasted beef with delicious roasted vegetables and creamy gravy with one recipe? It can be sometimes overwhelming to plan and make a home-cooked roast dinner, but with this recipe, you will be able to cook perfect juicy meat that melts in your mouth with flavorful roasted vegetables in rich creamy gravy.

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Roasted beef is the classic and obvious choice for me when I want a fancy and cozy dish for dinner when I want to impress someone with my cooking skills, and at the same time, I do not have much time to spare in the kitchen. This roasted beef and vegetables recipe is the only one you need for any special occasion and Holiday Season.

Before you skip straight to the recipe, I will highly advise you to pay attention to several moments. Roasted beef is one of the most popular recipes out there. Therefore, almost everybody has their own favorite version and opinion on the temperature at which you should roast the meat and the time it should be cooked in the oven. I like to use lower heat and more time. To me, meat turns out more tender and juicy. I also like to choose a special cut of beef with rich color with small layers of fat. Sirloin, fillet, and top rump are always great for the recipe.

Roasted Beef with Vegetables in Creamy Gravy

If you ask me what makes the recipe so special, I will definitely say that the gravy with vegetables roasted in red wine. It brings depth to the flavor, complexity, and delicate texture of the meat.

Here are some articles that can be of help if you are planning to have a Sunday roast:

Vegetables Roasting Times Chart

How much does meat shrink when you cook it?

Vegetables Roasting Temperature Chart

How much vegetables shrink when you roast

Ingredients for Roasted Beef in the Oven:

Ingredients for Roasted Beef with Vegetables

  • 1 kg beef (sirloin, top rump, fillet);
  • 50 ml vegetable oil;
  • 2 carrots;
  • 2 onions;
  • 1 garlic head;
  • 2 rosemary sprigs;
  • 4-5 thyme sprigs;
  • 100 ml red dry wine;
  • 100 ml beef or chicken broth;
  • 80 ml light cream;
  • 20 g butter, unsalted;
  • Salt and freshly ground black pepper to your taste (around one teaspoon each).

How to make roasted beef with vegetables in creamy gravy:

  • Take the beef out of the fridge about one hour ahead before cooking, as the meat should not be cold. Pat dry the meat with paper towels. Rub the salt and freshly ground black pepper into the beef together with oil. In this way, the aroma from the pepper will easier to absorb into the meat. Tie the twine around the piece so it will keep the shape while cooking.

Rub salt pepper and oil into the beef

  • Smear the surface of the skillet with oil and heat it on the stove. Sear the beef for 4 minutes on each side on medium-high heat so that there will be a nicely browned exterior.

Sear every side of the piece in the skillet

  • Preheat oven at 325ºF/165°C.
  • Cut carrot into slices, onion into big pieces, and cut garlic cloves in half. Take a cast-iron skillet with a removable handle and place all the chopped vegetables on the bottom. Top with sprigs of rosemary and thyme.

Place the vegetables on the bottom

  • Pour red wine over the vegetables into the skillet and put seared meat piece. Roast the beef for 30 to 40 minutes at this temperature. You can smear the beef in the oven with the wine sauce several times while cooking to form a crust that is more distinguished. The internal temperature inside the beef should not rise over 140 ˚F/60°C. If you have a meat thermometer use it to check for doneness as overcooked meat can become chewy and dry.

Put the beef over the vegetables

  • Remove the skillet from the oven and set the roasted beef aside. Cover it with foil, for example, and leave it for 20 minutes before cutting it into pieces. Meanwhile, put skillet with roasted vegetables on high heat, pour broth and stir until well combined. Sauté vegetables by constantly stirring until half of the liquid in the skillet evaporates.

Pour broth to the skillet with roasted vegetables

  • Pour light cream. Add any seasoning if necessary (mine brothe was already salted). Wait until the liquid boils and take the skillet from the heat. Add butter and stir the mixture until it fully dissolves.

Add light cream

  • Cut meat into serving pieces. Serve with roasted vegetables in a creamy sauce. Enjoy your meal!

Serve!

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Roast Beef Recipe with Vegetables and Creamy Gravy

Learn how to make the easiest roasted beef with delicious roasted vegetables and creamy gravy with one recipe!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Dishes
Cuisine: English
Keyword: how to roast beef in oven, roast beef recipe, roast beef with creamy gravy, roast beef with sides, roasted beef recipe, roasted beef with vegetables
Servings: 6 portions
Calories: 174kcal

Ingredients

  • 1 kg beef (sirloin, top rump, fillet)
  • 50 ml vegetable oil
  • 2 carrots
  • 2 onions
  • 1 garlic head
  • 2 rosemary sprigs
  • 4-5 thyme sprig
  • 100 ml red dry wine
  • 100 ml beef or chicken broth
  • 80 ml light cream
  • 20 g butter, unsalted
  • Salt and freshly ground black pepper to your taste (around one teaspoon each)

Instructions

  • Take the beef out of the fridge about one hour ahead before cooking, as the meat should not be cold. Pat dry the meat with paper towels. Rub the salt and freshly ground black pepper into the beef together with oil. In this way, the aroma from the pepper will easier to absorb into the meat. Tie the twine around the piece so it will keep the shape while cooking.
  • Smear the surface of the skillet with oil and heat it on the stove. Sear the beef for 4 minutes on each side on medium-high heat so that there will be a nicely browned exterior.
  • Preheat oven at 325ºF/165°C.
  • Cut carrot into slices, onion into big pieces, and cut garlic cloves in half. Take a cast-iron skillet with a removable handle and place all the chopped vegetables on the bottom. Top with sprigs of rosemary and thyme.
  • Pour red wine over the vegetables into the skillet and put seared meat piece. Roast the beef for 30 to 40 minutes at this temperature. You can smear the beef in the oven with the wine sauce several times while cooking to form a crust that is more distinguished. The internal temperature inside the beef should not rise over 140 ˚F/60°C. If you have a meat thermometer use it to check for doneness as overcooked meat can become chewy and dry.
  • Remove the skillet from the oven and set the roasted beef aside. Cover it with foil, for example, and leave it for 20 minutes before cutting it into pieces. Meanwhile, put skillet with roasted vegetables on high heat, pour broth and stir until well combined. Sauté vegetables by constantly stirring until half of the liquid in the skillet evaporates.
  • Pour light cream. Add any seasoning if necessary (mine brothe was already salted). Wait until the liquid boils and take the skillet from the heat. Add butter and stir the mixture until it fully dissolves.
  • Cut meat into serving pieces. Serve with roasted vegetables in a creamy sauce. Enjoy your meal!

Notes

*calories per 100 g

Share your own experience and favorite roast meat and vegetables recipes in the comment section below!

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