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!
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 be easier to absorb into the meat. Tie the twine around the piece so it will keep its 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 to 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 broth 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