This flavorful Roast Beef with Gravy is melt-in-your-mouth tender and juicy with rich, velvety gravy made from scratch. It’s the perfect dish to serve for holidays or special occasion dinners.

❤️ Why You’ll Love This Roast Beef with Gravy Recipe

• Tender roasted beef cooked to perfection
• Easy to make homemade gravy to serve over the top
• Perfect for special occasion or holiday dinners
• Serve with cheesy mashed cauliflower or your favorite side dish

This homemade Roast Beef with Gravy is everything you want in a hearty, satisfying meal. The beef is tender and juicy, and the rich, silky gravy takes it over the top. It’s one of those dishes that feels a little extra special, but it’s easy enough to pull off for casual family dinners.

What you’ll love most is how simple it is to get such amazing results. You’ll have perfectly cooked beef, a skillet full of glossy gravy, and plenty of options for sides. Serve it with cheesy mashed cauliflower or whatever healthy side your family loves and watch it disappear.

Looking for other scrumptious roast recipes? Be sure and check out this Instant Pot Pot Roast and this Roast Beef Tenderloin.

🛒 Ingredients for Roast Beef with Gravy

• Top round roast
• Beef broth
• White wine
• Garlic
• Butter
• Olive oil
• Rosemary
• Salt
• Ground black pepper
• Xanthan gum

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Skillet
• Wire rack
• Mixing bowl
• Whisk
• Meat thermometer

🔪 How to Make Roast Beef with Gravy

To Make the Roast

Take your roast out of the oven 1 1/2 hrs before roasting to allow it to come to room temperature. This will help ensure even cooking.

Pat the roast dry using paper towels, then using kitchen twine, wrap your roast, which will help it retain its shape while roasting.

Preheat oven to 425°F.

Add the olive oil, butter, rosemary, minced garlic, salt and ground black pepper to a mixing bowl.

Mix to combine.

Then rub all over the roast.

Insert a meat thermometer into one end and set the roast on a baking rack over a skillet.

Roast in the oven for 15 minutes, then turn the temperature down to 275°F and continue roasting for about an hour or until it reaches an internal temperature of 125°F.

Remove from the oven and set the roast onto a cutting board, tented with aluminum foil.

Remove the rack from the skillet and heat it to medium on your stove top.

To Make the Gravy

Add in the garlic and sauté for 15 seconds, then pour the wine in to deglaze the pan, scraping up those brown bits of flavor on the bottom.

Pour in the beef broth and salt, then whisk in the xanthan gum.  Simmer on medium until thickened to your liking. 

If you like a thicker gravy you can add another 1/4 teaspoon of the xanthan gum. 

Once ready, whisk in the butter and cook for another 1-2 minutes until silky and glossy.

Slice the roast against the grain in thin slices and serve with some gravy over the top.

☑️ Storage Instructions

Fridge: Store leftover sliced beef and gravy separately in airtight containers for up to 4 days. You can reheat the beef in a covered skillet with a splash of broth to keep it moist.

Freezer: Freeze gravy in an airtight container, leaving space at the top in case it expands. Wrap cooked roast tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.

🍴 What to Serve with Roast and Gravy

This roast goes well with almost any side dish. For some popular low-carb side recipes, these are some of my favorites:

• Easy Broccoli Salad with Bacon
• Roasted Balsamic Brussels Sprouts with Prosciutto
• Green Beans Almondine
• Grilled Broccolini
• Jalapeño Popper Cauliflower “Mac” and Cheese
• Bacon Wrapped Green Beans
• Easy Creamed Spinach
• Roasted Garlic & Rosemary Mashed Cauliflower

💡 Tips for Making Roast Beef

• Use a meat thermometer: This ensures your roast is cooked perfectly without overcooking. Remove it at 125°F for medium-rare.

• Truss it: Though it’s not required, tying your roast with kitchen twine will help it maintain its shape and give you even cooking.

•  Rest before slicing: Let the roast rest under foil for at least 15 minutes to redistribute the juices.

• Slice against the grain: Thin slices cut this way make the beef even more tender and easy to eat.

• Strain the gravy: If you want an ultra-smooth gravy, pour it through a fine mesh sieve before serving.

• Don’t rush the simmer: Let the gravy reduce slowly to concentrate its flavor. Rushing it might leave it tasting thin and bland.

🔄 Substitutions and Additions

• Other fresh herbs: Swap rosemary for thyme or parsley for a subtle flavor difference.

• Skip the wine: Replace white wine with additional beef broth if preferred.

• Amp up the garlic: Add roasted garlic to the gravy for a deeper, sweeter flavor.

• Try a different roast: A chuck roast or eye of round works well if top round isn’t available.

• Add some heat: Add a pinch of red pepper flakes to the gravy for a little kick.

• Add mushrooms. Sauté mushrooms in the skillet before deglazing for a delicious addition.

Why is My Roast Tough?

A tough roast usually means it’s overcooked. Use a meat thermometer and remove it at 125°F for medium-rare.

Can I Make the Gravy Without Xanthan Gum?

Yes, you can use a cornstarch slurry instead, but it won’t be as keto-friendly.

How Do I Reheat the Roast Without Drying it Out?

Reheat slices in a covered skillet with a splash of beef broth over low heat.

Can I Cook This Roast in a Slow Cooker?

Yes, but you’ll miss the flavorful crust from the oven. For best results, sear the roast first if using a slow cooker.

Can I Make Roast Beef Ahead of Time?

Absolutely. Slice the roast and store it with gravy in the fridge. Reheat gently before serving.

🍽️ More Tasty Beef Recipes

• Garlic Butter Steak Bites
• Pan-Seared Filet Mignon
• Skirt Steak Chimichurri
• Grilled Steak with Compound Butter
• Grilled Steak Salad with Chipotle Lime Vinaigrette