Cooking an expensive piece of meat for a large group can be kind of scary for even the most experienced cooks. But for a beginner, especially if the roast is for a special occasion, it can be absolutely terrifying.
So, to take the edge off, we’ll use a cheaper piece of meat. If done properly following this simple method, the meat will come out beautifully tender and flavorful every time. And for the sake of argument, if it’s not done properly and ends up being inedible, you’ll only have to complain about wasting $35 instead of $100.
That’s not likely to happen. Even if you overcook your meat a little and it’s done more than you expected, the results are still going to be great. Just ask me, since that’s exactly what I did. I didn’t check the internal temp soon enough and my beef went from medium to medium-well, but as we say in the roast beef for beginners business, “all’s well that ends well.”
Speaking of, even if you don’t make roast beef, I hope you find the pan gravy demo useful, since that technique works no matter what you’re roasting. Having said that, I really do hope you give this easy roast beef and mushroom pan gravy a try soon. Enjoy!
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Roast Beef and Pan Gravy for Beginners
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Ingredients
For Dry Brine:
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3 1/2 to 4 teaspoons kosher salt (use 1 teaspoon per pound of beef)
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1 teaspoon ground black pepper
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1 teaspoon granulated garlic
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3 1/2 to 4 pounds top round beef roast (sometimes sold as "London Broil")
For Roast and Pan Gravy:
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1 tablespoon vegetable oil
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1 yellow onion, diced
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3 cups torn miatake (hen-of-the-woods) mushrooms, or any mushrooms
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1/2 teaspoon kosher salt
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2 tablespoons melted butter
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1 tablespoon cold butter
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1 tablespoon all-purpose flour
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2 tablespoons sherry vinegar or any wine vinegar
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2 cups high quality, low-sodium beef broth
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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1 teaspoon freshly picked thyme leaves
Directions
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Combine 1 teaspoon salt per pound of beef, 1 teaspoon black pepper, and granulated garlic in a small bowl and mix well. Set the beef on a piece of butcher paper, and apply half of salt mixture evenly to each side, tamping it on lightly with a fork. Press the sides of the roast onto any seasoning that has fallen onto the paper. Place beef on a wire rack set over a pan. Refrigerate the “dry brined” beef, uncovered, for 24 hours, turning meat over once after 12 hours.
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Preheat the oven to 475 degrees F (245 degrees C).
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Heat oil in an oven-safe pan or skillet over high heat; add beef to pan and sear on both sides until nicely browned, about 3 minutes per side. Using tongs, pick up the meat and sear on the sides as well, if desired.
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Turn off heat and add onions to the pan wherever they fit; top with mushrooms. Season vegetables with the 1/2 teaspoon salt. Drizzle melted butter over vegetables, and brush melted butter over beef.
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Roast in the preheated oven for 15 minutes.
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Reduce oven temperature to 325 degrees F (170 degrees C), and continue to roast beef until desired internal temperature is reached. Begin to check temperature after 15 to 20 minutes. For medium-rare, an instant-read thermometer inserted near the center of beef should reach 125 degrees F (52 degrees C). For medium, internal temperature should reach 130 to 135 degrees F (54 to 57 degrees C). Total roasting time will depend on the size of the roast.
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Remove beef from the oven, transfer to a plate, and cover loosely with foil. Let rest at least 15 to 20 minutes before slicing.
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Meanwhile, prepare the gravy. Remove mushrooms from the pan, and keep warm until ready to serve.
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Melt 1 tablespoon cold butter in the pan over medium-high heat; sprinkle in flour, and cook, stirring, for 2 minutes. Whisk in vinegar and beef broth, and bring mixture to a boil, stirring occasionally. Season with salt, black pepper, and cayenne to taste, and add thyme leaves.
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Continue boiling on medium-high heat until gravy reduces by about half and thickens slightly. Gravy can be reduced more for a thicker texture.
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Once meat is rested, slice thinly at a 45-degree angle, and serve with mushrooms and hot gravy over the top.
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Chef John
Chef's Notes:
This method will work with any type of beef roast, but times will vary.
A splash of red wine (about 1/4 cup) can be used instead of vinegar.
For a thicker gravy, double the butter and flour amounts for the beginning gravy step.
Nutrition Facts (per serving)
| 730 | Calories |
| 36g | Fat |
| 8g | Carbs |
| 96g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 730 | |
| % Daily Value * | |
| Total Fat 36g | 46% |
| Saturated Fat 14g | 71% |
| Cholesterol 287mg | 96% |
| Sodium 1120mg | 49% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 2g | 8% |
| Total Sugars 3g | |
| Protein 96g | 192% |
| Vitamin C 4mg | 5% |
| Calcium 37mg | 3% |
| Iron 9mg | 51% |
| Potassium 1099mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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