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This roast beef and pan gravy for beginners is an easy, no-fail method that will turn the cheapest, toughest cuts of beef into succulent, tender meat with a light mushroom pan gravy. The best news is that you need no experience or skill to make it work.
Ingredients
- 1/2 to 4 teaspoons kosher salt (use 1 teaspoon per pound of beef): 3 piece
- ground black pepper: 1 tsp
- granulated garlic: 1 tsp
- 1/2 to 4 pounds top round beef roast (sometimes sold as "London Broil"): 3 piece
- vegetable oil: 1 Tbsp
- yellow onion: 1 piece (diced)
- miatake (hen-of-the-woods) mushrooms, or any mushrooms: 3 cups (torn)
- kosher salt: 0.5 tsp
- butter: 2 Tbsp (melted)
- butter: 1 Tbsp (cold)
- all-purpose flour: 1 Tbsp
- sherry vinegar or any wine vinegar: 2 Tbsp
- high quality, low-sodium beef broth: 2 cups
- salt and freshly ground black pepper: (to taste)
- pinch cayenne pepper: 1 piece (to taste)
- freshly picked thyme leaves: 1 tsp
Metric Conversion
Stages of cooking
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Combine 1 teaspoon salt per pound of beef, 1 teaspoon black pepper, and granulated garlic in a small bowl and mix well. Set the beef on a piece of butcher paper, and apply half of salt mixture evenly to each side, tamping it on lightly with a fork. Press the sides of the roast onto any seasoning that has fallen onto the paper. Place beef on a wire rack set over a pan. Refrigerate the “dry brined” beef, uncovered, for 24 hours, turning meat over once after 12 hours.
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Preheat the oven to 475 degrees F (245 degrees C).
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Heat oil in an oven-safe pan or skillet over high heat; add beef to pan and sear on both sides until nicely browned, about 3 minutes per side. Using tongs, pick up the meat and sear on the sides as well, if desired.
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Turn off heat and add onions to the pan wherever they fit; top with mushrooms. Season vegetables with the 1/2 teaspoon salt. Drizzle melted butter over vegetables, and brush melted butter over beef.
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Roast in the preheated oven for 15 minutes.
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Reduce oven temperature to 325 degrees F (170 degrees C), and continue to roast beef until desired internal temperature is reached. Begin to check temperature after 15 to 20 minutes. For medium-rare, an instant-read thermometer inserted near the center of beef should reach 125 degrees F (52 degrees C). For medium, internal temperature should reach 130 to 135 degrees F (54 to 57 degrees C). Total roasting time will depend on the size of the roast.
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Remove beef from the oven, transfer to a plate, and cover loosely with foil. Let rest at least 15 to 20 minutes before slicing.
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Meanwhile, prepare the gravy. Remove mushrooms from the pan, and keep warm until ready to serve.
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Melt 1 tablespoon cold butter in the pan over medium-high heat; sprinkle in flour, and cook, stirring, for 2 minutes. Whisk in vinegar and beef broth, and bring mixture to a boil, stirring occasionally. Season with salt, black pepper, and cayenne to taste, and add thyme leaves.
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Continue boiling on medium-high heat until gravy reduces by about half and thickens slightly. Gravy can be reduced more for a thicker texture.
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Once meat is rested, slice thinly at a 45-degree angle, and serve with mushrooms and hot gravy over the top. Chef John Chef's Notes: This method will work with any type of beef roast, but times will vary.A splash of red wine (about 1/4 cup) can be used instead of vinegar.For a thicker gravy, double the butter and flour amounts for the beginning gravy step.
