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how to make melt in the mouth roast beef with gravy.
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5 from 1 vote

How To Make Melt in the Mouth Roast Beef with Gravy

Need an easy roast beef recipe for a Sunday roast or special occasion? This easy recipe will produce the juiciest and most tender roast beef, with minimal effort!
Prep Time10 mins
Cook Time2 hrs
Resting time30 mins
Total Time2 hrs 40 mins
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 477kcal
Author: Briana

Ingredients

For the beef roast:

  • 3 pounds bottom round beef roast (or your cut of choice)
  • 1.5 tablespoons kosher salt, divided (to taste)
  • 1.5 teaspoons coarse black pepper, divided (to taste)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil

For the braising liquid & gravy:

  • 32 ounces beef stock, divided (4 cups)
  • 4 ounces dry red wine (can be replaced with more beef stock)
  • 8 cloves garlic
  • 8 sprigs fresh thyme (optional)
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 2 tablespoons unsalted butter
  • 2 ounces heavy cream
  • ½ teaspoon xanthan gum (to thicken the gravy)

Instructions

  • Preheat the oven to 250°F. In a small bowl, combine most of the salt, and pepper. Then add in all the garlic powder, onion powder, smoked paprika, and thyme. Season the roast really well on all sides. Reserve a bit of salt and pepper for later.
  • Heat a skillet or dutch oven over medium high heat. Add the olive oil, and sear roast on all sides until brown. This will take roughly 10 minutes, then transfer meat to a plate. 
  • To the skillet, add about half (2 cups) of beef broth and red wine and scrape the bottom of the pan with a wooden spoon. Add the beef roast back to the pan, then add in thyme, garlic cloves, and bay leaves. Add to the oven, uncovered, and cook using a meat thermometer until the temperature reaches around 115 - 120°F to enjoy the roast medium-rare.
  • Remove the roast from the pan, set it on a plate, and tent the roast with foil. Leave the thermometer inside to monitor the temperature. Allow the roast to rest tented for at least 15-20 minutes, and allow the temperature to reach 125°F - 130°F depending on your preferences. Don't skip this step.
  • Meanwhile, prepare the gravy. Remove the bay leaves, garlic cloves, and thyme from the pan and discard. Add the remaining beef stock, and allow the sauce to simmer over low heat. Add in the butter, and the heavy cream, and then whisk in the Worcestershire sauce and dijon mustard. Sprinkle in xanthan gum slowly to thicken the sauce, simmer for 10-15 minutes. Don't allow the sauce to boil or you will curdle the cream. Adjust seasonings, and when the gravy coats the back of a spoon, you're ready. Cut the beef thin, and serve with gravy and sides of choice. Enjoy! 
  • Store in the fridge in an airtight container for up to 4 days. Reheat gently.

Notes

  • Always use a meat thermometer to ensure the proper internal temperature is reached. Undercooking or overcooking your meat will result in tough or dry meat. 
  • Take the meat out and tent it about 5-8°F before the target temperature is reached depending on the size of the roast. Larger roasts will come up in temperature more than smaller roasts. 
  • Don't skip searing, tenting, and resting the meat, which allows for the temperature to come up properly, as well as seal in the juices and creates flavor. 
  • Please view extensive notes and details in the body of the post. 

Nutrition

Calories: 477kcal | Carbohydrates: 6g | Protein: 54g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 2283mg | Potassium: 1154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 416IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 6mg