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Easy Quick Roast Beef with Brown Gravy & Potatoes

Indulge in the comforting and classic flavors of this Easy Quick Roast Beef with Brown Gravy & Potatoes. This recipe is perfect for those who crave a hearty and satisfying meal without spending hours in the kitchen. With tender, juicy roast beef, rich brown gravy, and perfectly roasted potatoes, this dish is a true crowd-pleaser. The key to this Easy Quick Roast Beef with Brown Gravy & Potatoes recipe lies in its simplicity and the use of readily available ingredients. Whether you're preparing a family dinner or hosting guests, this recipe is guaranteed to impress. Let's dive into the step-by-step process of creating this delicious Easy Quick Roast Beef with Brown Gravy & Potatoes.
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Equipment

  • Large roasting pan
  • Meat thermometer
  • Mixing bowls
  • Whisk
  • Large skillet
  • Cutting board
  • Sharp knife
  • Aluminum foil
  • Basting brush

Ingredients
  

  • 3-4 lb beef roast such as chuck or sirloin
  • 1 lb baby potatoes halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon butter
  • Fresh parsley optional, for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Season the beef roast generously with salt, pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
  • In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.
  • Roast the Beef and Potatoes:
  • Place the seared beef roast in a large roasting pan.
  • In a mixing bowl, toss the halved baby potatoes with the remaining olive oil, salt, and pepper. Arrange the potatoes around the beef in the roasting pan.
  • Roast in the preheated oven for about 1.5 to 2 hours, or until the beef reaches your desired level of doneness (use a meat thermometer to check: 135°F for medium-rare, 145°F for medium).
  • Make the Brown Gravy:
  • While the beef is roasting, prepare the brown gravy. In the same skillet used for searing the beef, melt the butter over medium heat.
  • Add the flour and whisk continuously to form a roux, cooking for about 2 minutes until it turns golden brown.
  • Gradually whisk in the beef broth and Worcestershire sauce, ensuring there are no lumps.
  • Bring the mixture to a simmer, stirring constantly, until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
  • Rest the Beef:
  • Once the beef is done roasting, remove it from the oven and transfer it to a cutting board. Cover with aluminum foil and let it rest for about 15 minutes to allow the juices to redistribute.
  • Serve:
  • Slice the rested roast beef against the grain into thin slices.
  • Serve the roast beef with the roasted potatoes and generously spoon the brown gravy over the top.
  • Garnish with fresh parsley if desired.