Sunday Dinner Herbed Beef Roast with Pan Gravy

It’s January. It is cold and dark all the time. All I want is something warm and comforting. Something that makes me feel full and sleepy on a cold winter’s night.

That’s where this Sunday Dinner comes in. Doesn’t require a whole days of roasting like other roasts might. I’ve made this dish so many times – cooked more on the rare side, and also more medium well like the photos below show. No matter the degree of doneness, this recipe yields an Herbed Beef Roast with Pan Gravy that is tender and flavorful each and every time!

I don’t know what it is about a roast that feels almost intimidating. We have a whole holiday based around roasting a bird and it turns into a full day affair. I promise this is nothing like that dry turkey you’ve eaten for far too many Thanksgivings.

This recipe will empower you to enjoy a juicy, flavorful, and most importantly – easy – roast in under 90 minutes! That makes it perfect for Sunday dinner, or any day.

This has become one of my favorite Sunday dinners! It’s so easy, tender, and the ultimate comfort food! The best part – the flavorful gravy that is made with the pan juices!

Herbed Beef Roast with Pan Gravy

This has become one of my favorite Sunday dinners! It’s so easy, tender, and the ultimate comfort food! The best part – the flavorful gravy that is made with the pan juices!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Ingredients

  

• 2 lb chuck tender roast or other cut of choice*
• 2 tbsp olive oil
• 1 tbsp Worcestershire
• 1 tsp each: salt pepper, garlic powder, rosemary
• 1/2 tsp each: onion powder mustard powder, paprika, oregano, thyme
• Up to 1.5 cups water depending on your pan size
• 3 tbsp flour
• 1 cup milk
• 2 cups beef broth

Instructions

 

• Take roast out of fridge about an hour before you’re ready to cook it.
• Preheat oven to 325F.
• Combine herbs well. Rub meat with Worcestershire and then coat in herb mixture. Let it sit for about 10 minutes for the flavors to soak in.
• In a heavy bottom skillet with lid, heat olive oil on high. Brown meat on each side. Leave the meat on until it gets a nice flavorful crust on each side (~2 min per side).
• Add a little bit of water to the skillet, enough to just coat the bottom by about an inch.
• Cover and roast ~15min per pound, or until internal temperature reaches desired doneness. Remove lid for last ~10 minutes.
• Allow meat to rest, tented with foil, for at least 10-15 minutes before slicing.
• While meat rests, begin making pan gravy.
• Heat skillet that meat was cooking in over medium heat. Add flour, whisking until thick. Slowly add milk, whisking continuously until smooth. Add beef broth and simmer until thickens.
• Serve with mashed potatoes or rice and a green veggie for a perfect meal!

Notes

You want a more tender cut that is made for roasting. Ask your local butcher for their suggested cut that fits your budget.