Best 10 Roast Beef And Gravy Recipes

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**Indulge in a Classic Culinary Journey: Explore our Wide Selection of Roast Beef and Gravy Recipes**

Experience the timeless flavors of roast beef and gravy with our comprehensive collection of recipes. From traditional Sunday roasts to modern twists on a classic, we have something for every taste and occasion. Discover tender and juicy beef cooked to perfection, complemented by rich and flavorful gravy that elevates the dish to a whole new level. Whether you prefer a simple and straightforward recipe or one that incorporates unique ingredients and cooking techniques, our selection offers a delightful variety to satisfy your cravings. Prepare to tantalize your taste buds and impress your loved ones with these mouthwatering and delectable creations.

Let's cook with our recipes!

ROAST BEEF AND GRAVY



Roast Beef and Gravy image

This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and forget about it. My family likes it with mashed potatoes and fruit salad. -Abby Metzger, Larchwood, Iowa

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 4

1 boneless beef chuck roast (3 pounds)
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/3 cup sherry or beef broth
1 envelope onion soup mix

Steps:

  • Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 267 calories, Fat 14g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 517mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

ROAST BEEF AND GRAVY



Roast Beef and Gravy image

Prepared in a slow cooker, this is a simple way to make roast beef and gravy. Serve with mashed potatoes and fruit salad for a complete meal.

Provided by weezard1

Categories     Main Dish Recipes     Roast Recipes

Time 8h10m

Yield 8

Number Of Ingredients 5

1 (3 pound) boneless beef chuck roast
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1 (14 ounce) can beef broth
⅓ cup dry sherry
1 envelope onion soup mix

Steps:

  • Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast.
  • Cover and cook on Low until meat is tender, 8 to 9 hours.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 8.9 g, Cholesterol 77.5 mg, Fat 22.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 8.3 g, Sodium 1071.1 mg, Sugar 1.3 g

SUNDAY NIGHT ROAST BEEF AND GRAVY WITH EASY RICE



Sunday Night Roast Beef and Gravy with Easy Rice image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 23

1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 large yellow onion, sliced
3 sprigs fresh thyme
3 cups canned low-sodium beef broth
2 tablespoons cornstarch
1/4 cup water
Easy Rice, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 cups long-grain white rice
4 cups water or canned, low-sodium chicken broth
1 tablespoon unsalted butter
1 1/2 teaspoons salt

Steps:

  • Preheat the oven to 275 degrees F.
  • Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.
  • Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.
  • Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.
  • Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
  • In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.

BEEF RIB-EYE ROAST WITH POTATOES, MUSHROOMS AND PAN GRAVY



Beef Rib-Eye Roast With Potatoes, Mushrooms and Pan Gravy image

You have selected a wonderful cut of beef, rib-eye roast is a whole cut of beef before it has been cut in to rib-eye steaks, follow the directions on this recipe and you will have a perfectly-cooked roast! --- plan well ahead the roast must be brought down to almost room temperature before cooking and this will take a few hours or more --- cooking time stated on this recipe is for a 4-pound roast and is only approximate, for a perfectly cooked roast a meat thermometer is required --- use not more than the stated amount of salt or it will draw out the juices form the meat when cooking

Provided by Kittencalrecipezazz

Categories     Roast Beef

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 13

6 -8 whole garlic cloves, sliced
1 (4 lb) beef rib eye roast
3 -4 tablespoons olive oil
1/2-1 teaspoon seasoning salt or 1/2-1 teaspoon white salt
fresh ground black pepper (to taste)
1/4-1/3 cup low sodium beef broth
4 lbs small potatoes, peeled (use very small potatoes or use larger and cut in half)
3 -6 tablespoons oil
1 lb small white button mushroom
2 tablespoons butter, very soft
2 tablespoons flour
2 (14 ounce) cans beef broth
2 tablespoons tomato paste

Steps:

  • Make slits in the roast and stuff it with garlic slices all over (you may do this the24 hours in advance).
  • Rub the roast all over with olive oil, then season with salt and pepper.
  • Place the roast in a shallow roasting pan, fat side up.
  • Allow the beef to come down to almost room temperature (this will take about 2-1/2 hours).
  • Set oven to 350 degrees F.
  • Pour 1/4-1/3 cup beef broth in the bottom of the pan.
  • Insert a meat thermometer into the center of the roast.
  • Cook the roast for 40 minutes.
  • After the 40 minutes of cooking the roast, toss the potatoes in oil and then add to the pan, stirring to coat with the meat juices, then season the potatoes with salt and pepper, continue to cook for about 20 minutes.
  • After 20 minutes of cooking, add in the mushrooms to the pan, stirring to coat with the juices, and then continue to cook for another 40-50 minutes, depending on how you like your roast (your thermometer should read about 130F).
  • Remove the roast to a cutting board, and transfer the potatoes and mushrooms to a platter.
  • Pour the pan juices into a small saucepan and skim off any fat accumulated on top.
  • Pour the 2 cans of beef broth into the pan juices and bring to a boil; lower heat and let simmer for 3 minutes.
  • Mix together the soft butter and flour in a small cup, the add into the saucepan with the tomato paste; whisking gently to combine.
  • Slice the beef and serve with gravy, mushrooms and potatoes.
  • Delicious!

SLOW-COOKER BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY



Slow-Cooker Beef Roast and Vegetables with Horseradish Gravy image

Horseradish comes out of the jar and into the recipe for this long-simmering roast, with plenty of potatoes to soak up delicious juices and flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h25m

Yield 6

Number Of Ingredients 12

1 (3-lb.) boneless beef rump or tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons creamy horseradish
1 (.87-oz.) pkg. brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
6 to 8 small red potatoes (1 lb.), scrubbed, quartered
1 medium stalk celery, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
Dash coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
  • In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
  • Cover; cook on Low setting for 8 to 9 hours.
  • Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.

Nutrition Facts : Calories 360, Carbohydrate 24 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 48 g, SaturatedFat 3 g, ServingSize 1/6 or Recipe, Sodium 560 mg, Sugar 3 g

BEEF ROAST AND ONION GRAVY



Beef Roast and Onion Gravy image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 8

2 tablespoons vegetable oil
2 tablespoon chopped onion
3 cloves garlic, minced
1/8 teaspoon dried parsley flakes
1/2 teaspoon ground black pepper
3 1/2 cups Swanson® Beef Stock
1 beef eye round roast (about 3 pounds)
1/3 cup all-purpose flour

Steps:

  • Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, garlic, parsley and black pepper and cook until the onion is tender-crisp, stirring often. Stir the stock in the skillet and heat to a boil. Remove the skillet from the heat.
  • Place the beef in a roasting pan and brush with the stock mixture. Roast at 350 degrees F for 1 hour or to desired doneness, brushing occasionally with the stock mixture. Remove the beef from the roasting pan.
  • Stir the flour in the skillet. Stir the flour mixture in the roasting pan. Cook and stir over medium heat until the mixture boils and thickens. Serve the gravy with the beef.

BEEF ROAST AND ONION GRAVY



Beef Roast and Onion Gravy image

Flavorful beef stock serves double-duty in this tasty recipe as it is used as a basting sauce for the roast and to make the savory onion-studded pan gravy.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 2h10m

Yield 12

Number Of Ingredients 8

1 (3 pound) boneless beef eye of round roast
½ teaspoon ground black pepper
2 tablespoons vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon finely chopped fresh parsley
1 (26 ounce) carton Swanson® Beef Stock or Swanson® Unsalted Beef Stock
¼ cup all-purpose flour

Steps:

  • Heat the oven to 325 degrees F. Place the beef, fat-side up, onto a rack in a shallow roasting pan. Season the beef with half the black pepper.
  • Roast for 1 1/2 hours for medium-rare or until desired doneness. Remove the beef from the pan. Let the beef stand for 15 minutes before slicing.
  • Add the oil to the roasting pan and heat over medium heat. Add the onion, garlic, parsley and remaining black pepper to the pan. Cook and stir until the onion is tender-crisp, scraping up the browned bits from the bottom of the pan.
  • Stir the stock and flour in a large bowl until smooth. Add the stock mixture to the pan. Cook and stir until the mixture boils and thickens. Serve the gravy with the beef.

Nutrition Facts : Calories 281.1 calories, Carbohydrate 3.4 g, Cholesterol 69.1 mg, Fat 18.5 g, Fiber 0.2 g, Protein 23.8 g, SaturatedFat 6.8 g, Sodium 184.1 mg, Sugar 1 g

SLOW COOKED BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY



Slow Cooked Beef Roast and Vegetables With Horseradish Gravy image

Make and share this Slow Cooked Beef Roast and Vegetables With Horseradish Gravy recipe from Food.com.

Provided by carolinafan

Categories     Roast Beef

Time 9h25m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs boneless beef rump roast or 3 lbs beef tip roast, trimmed of fat
1 garlic clove, slivered
3 tablespoons horseradish cream
1 (7/8 ounce) package brown gravy mix
3 medium carrots, cut in half lengthwise and into 2-inch pieces
8 -10 medium potatoes, cut into pieces
1 celery rib, cut in half lengthwise and into 2-inch pieces
1/2 cup water
1/2 teaspoon salt
1 dash fresh coarse ground black pepper
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3-1/2 to 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
  • In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
  • Cover; cook on Low setting 8 to 9 hours.
  • Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm.
  • In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well.
  • Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly.
  • Cut beef into slices. Serve beef with vegetables and gravy.

SIMPLE ROAST BEEF AND GRAVY



Simple Roast Beef and Gravy image

This is a simple way to get delicious comfort food with minimal effort. I like to make this when I have dinner guests in a casual setting and serve it with mashed potatoes, homemade rolls, and green beans. Because it's so simple you can spend a little more time on the side dishes. As a bonus, my children love it. I think the original recipe came from Taste of Home, but I've tweaked it.

Provided by tecrz

Categories     Roast Beef

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (3 lb) boneless beef chuck roast
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 (1 1/4 ounce) envelope Lipton beefy onion soup mix
1/3 cup water

Steps:

  • Place roast in a slow cooker, cut in half if necessary.
  • In a bowl, combine the soup, mix, and water. Pour over roast.
  • Cover and cook on low 8-9 hours until meat is tender.

Nutrition Facts : Calories 997.1, Fat 75.6, SaturatedFat 29.1, Cholesterol 234.7, Sodium 1184.5, Carbohydrate 10.2, Sugar 2.2, Protein 65

ROAST BEEF AND GRAVY



ROAST BEEF AND GRAVY image

Categories     Beef     Roast     Dinner

Yield 8 servings

Number Of Ingredients 19

one 3-3 1/2 lb bottom round rump roast at room temp
1 tsp essence, recipe below
1/2 tsp freshly ground black pepper
3 TBL olive oil
1/2 large yellow onion, sliced
3 sprigs fresh time
3 cups canned low sodium beef broth
2 TBL cornstarch
1/4 cup water
For essence
Mix together
1 1/2 tsp paprika
1 tsp salt
1 tsp garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried oregano (or basil)
1 tsp dried thyme

Steps:

  • Season meat on all sides with Essence, salt and pepper (preferable a few hours before cooking) Bring roast to room temperature Heat oil in large dutch oven and brown roast on all sides, about 4 minutes per side. Remove roast and set aside. Add onion slices and Thyme sprigs to dutch oven. Place roast on top of the onions, fat side up. Add the beef broth, and place in oven, uncovered. Roast until the beef is tender and registers an internal temp of 130-135 F, about 1 1/2/-2 hours (20 min per lb). Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving. Meanwhile use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2-3 minutes. Remove from heat and transfer to gravy boat.

Tips:

  • Select high-quality beef: Choose a well-marbled roast for maximum flavor and tenderness. Look for a roast with a good amount of intramuscular fat, which will help keep the meat moist during cooking.
  • Sear the beef before roasting: Searing the beef before roasting helps to develop a rich, flavorful crust and lock in the juices. Make sure to sear the meat over medium-high heat until it is browned on all sides.
  • Use a meat thermometer: To ensure that the beef is cooked to your desired doneness, insert a meat thermometer into the thickest part of the roast. The internal temperature should reach 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.
  • Let the beef rest before carving: After the beef is roasted, let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
  • Make a flavorful gravy: The pan drippings from the beef roast can be used to make a delicious gravy. Simply pour the drippings into a saucepan and whisk in some flour or cornstarch to thicken. You can also add herbs, spices, or vegetables to the gravy for extra flavor.

Conclusion:

Roast beef is a classic dish that can be enjoyed by people of all ages. It is a versatile dish that can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad. By following the tips in this article, you can create a delicious and flavorful roast beef dinner that your family and friends will love.

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