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Recipe: Roast Beef with Gravy

April 15, 2014
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America's Test Kitchen has a roast beef recipe -- that's right, you can make the classic sandwich filling at home, it doesn't have to be store-bought!

Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Roast Beef with Gravy
Serves 6 to 8
1 (4- to 5-pound) boneless top round roast, tied (see note)
Salt and pepper
1 tablespoon vegetable oil
4 tablespoons unsalted butter
2 carrots, peeled and cut into 2-inch pieces
1 onion, peeled and cut into 1/2-inch rounds
1 celery rib, cut into 2-inch pieces
1/2 cup all-purpose flour
1 teaspoon tomato paste
2 (10.5-ounce) cans beef consommé
1 1/2 cups water

SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt. Wrap in plastic wrap and refrigerate at least 1 hour or up to 24 hours.

BROWN ROAST Adjust oven rack to middle position and heat oven to 225 degrees. Pat roast dry with paper towels and rub with 2 teaspoons pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Brown roast all over, 8 to 12 minutes; transfer to plate.

ROAST BEEF Pour off all but 2 tablespoons fat from pan. Add butter to skillet and melt over medium heat. Cook carrots, onion, and celery until lightly browned, 6 to 8 minutes. Add flour and tomato paste and cook until flour is golden and paste begins to darken, about 2 minutes. Off heat, push vegetables to center of pan. Place roast on top of vegetable and transfer skillet to oven. Cook until meat registers 125 degrees (for medium-rare), 2 1/2 to 3 1/2 hours. Transfer roast to carving board, tent with foil, and let rest 20 minutes.

MAKE GRAVY Meanwhile, keeping in mind that handle will be hot, return skillet with vegetables to medium-high heat and cook, stirring occasionally, until vegetables are deep golden brown, about 5 minutes. Slowly whisk in consommé and water, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer until thickened, 10 to 15 minutes. Strain gravy through fine-mesh strainer into serving bowl; discard vegetables. Season with salt and pepper.

CARVE Remove kitchen twine from roast. Thinly slice roast crosswise against grain. Serve with gravy.

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