Let’s face it. Roast beef is not the same without gravy and not all gravies are created equal
You know, that heavenly liquid spooned over potatoes, meat and decadent Yorkshire puddings.
It’s what makes roast beef dinner one of my absolute favs!
After seeing gravy made with that dreaded Bisto (eeeew) It occured to me that I needed to share my method of making the best mouthwatering roast beef accompaniment.
This method is for a traditional roast of beef cooked in a hot oven - not a slowcooker meal with lots of liquid or pot roast dinner that falls apart on the plate.
You’re going to want a roast that is cut out for this meal. Obviously a Prime rib or a tenderloin is going to shine but don’t discount less expensive cuts too! Here are my recommendations:
Tenderloin
Boneless cross rib
Need a great roast? Get yours from our MurrayHill Market HERE
Start with the right sized roasting pan.
It doesn’t have to be deep nor have a lid but it should be heavy and safe for use on the stovetop. I have often used a trusty cast iron fry pan to roast my beef.
My preference is cast iron but a heavy SS or aluminum will also work.
It should be large enough that it doesn’t crowd the roast and leaves a little space - but not so large that there is too much room for drippings to thin out and burn while roasting.
Skip the roasting rack and lid - you want the meat in contact with the pan and the steam to get out
Its all about the Sear! This step is smokey but essential
Use grease with a high smoke point for searing like good ol’ bacon grease. Only add butter at the very end of the browning process as it will burn and spoil the flavour of the gravy.
Season liberally with salt and freshly ground pepper and brown very well on all sides.
Tip: when browning, place meat in pan and do not move until it ‘releases’. Once the surface is caramelized it will ‘let go’ and you can flip to the next side.
Once the entire surface is well browned, I like to add 1/4 to 1/2 cup of water before putting the roast in the oven. this will prevent all that caramel goodness from burning while roasting.
If you wish to add fresh herbs like rosemary or thyme, I do it now.
I roast my beef at 350 F for about 20min/pound or until the internal temp reaches 130F. This results in a beautiful medium-rare roast the is delicious hot or cold.
As you can see, after a mere 45 min, the amount of yummy drippings in the pan.
There will be a small amount of fat on the surface and this is what you want to use to make Yorkshire puddings!
Remove the roast and set aside tented with foil to let rest while you make the gravy.
Skim as much of the clear fat off and add 1 1/2 cups of water or home made beef broth to the pan (I use water more often than not). Return to hot stove top and bring to a simmer while whisking all the little brown bits off the bottom and sides of the pan.
Salt to taste - you will likely need to add a fair amount.
Next step is thickening the gravy.
I use a mixture of flour and water and have had success with gluten free flour as well as cornstarch. Start with a couple of tablespoons of flour in a small jar and gradually add water to make a paste. continue to add water and shaking or stirring until it reaches a creamy consistency.
With the gravy drippings simmering, slowly whisk in flour and water mixture until gravy is desired thickness.
Sometimes, if I want a little more gravy and the drippings have enough flavour, I can add a little more water and thicken again as long as it doesnt dilute the flavour too much.
This is the kind of gravy flavour you will remember as a kid at Grandma’s sunday dinner
and you’ll want to spoon it all over everything- especially Yorkshire puddings!
You can Buy the Perfect Roast for your special gathering from the MurrayHill Market HERE
