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!
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.