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Classic Roast Beef and Gravy – well seasoned and slow cooked, this sirloin roast comes to the table tender and juicy and served with a rich red wine gravy.
One Sunday each month, we host a family dinner with our adult children, their wonderful spouses and our perfectly adorable, smart and beautiful grandchildren (hehe). I’m always looking for great recipes to serve with confidence and this deliciously classic Sunday supper recipe, adapted from Cook’s Country, is perfection! Â When you think of Sunday supper at Gram’s, doesn’t roast beef and gravy with mashed potatoes and Roasted Green Beans come to mind?
Top sirloin roast is less expensive than many other cuts of beef, but can dry out easily if not roasted properly.
Since a top sirloin is a less-fatty roast than some, it’s hard to get enough drippings to make a great gravy. But what’s Sunday supper at Gram’s without gravy?! Cook’s Country came up with a great method to impart a rich meaty flavor in the gravy, without the rendered fat. The key to this gravy nirvana is through the combination of mushrooms, tomato paste, beef broth, and Worcestershire sauce. Simple and delicious – and super easy to make too!
Tips for making the best roast beef
An easy tip for great flavor and a juicy, tender texture, is to salt the roast, cover it in plastic wrap and refrigerate overnight. When ready to cook, pat the roast dry with paper towels, season with plenty of pepper and brown the roast in a hot Dutch oven. Then it’s off to the oven to roast for 1 1/2 hours to until it reaches 125 degrees for medium-rare. This top sirloin pictured here was roasted until it reached 130 degrees. I prefer it a little more pink, but my husband does not, so this is what the middle ground looks like. The ends are a little more well done for those that prefer it cooked through.
Did I happen to mention leftovers? Think roast beef sandwiches, cheesy beef paninis – it’s all delicious 🙂
You won’t believe how easy it is to make classic roast beef and gravy!
If you’ve ever been afraid to make a roast, follow these easy directions and surprise your family with this delicious Classic Roast Beef and Gravy!
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Classic Roast Beef and Gravy
Ingredients
- 1 4-pound top sirloin roast
- salt and pepper
- 1 tablespoon vegetable oil (like canola)
- 6 ounces white mushrooms, chopped
- 2 onions, chopped fine
- 1 large carrot, peeled and rough chopped
- 1 rib celery, rough chopped
- 1 tablespoon tomato paste
- 3 large garlic cloves, minced
- ¼ cup all-purpose flour
- 1 cup red table wine
- 32 ounces low-sodium beef broth
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
- 1 teaspoon Worcestershire sauce
Instructions
- Trim most of the fat from the top of the roast, leaving a ¼-inch thick cap on top.  Pat the roast dry with paper towels. Rub 2 teaspoons of salt evenly over the entire surface of the roast. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Place the oven rack to the lower-middle position and preheat to 275°F. Pat the roast dry with paper towels and rub with 2 teaspoons pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat, just until almost smoking. Brown the roast on all sides (about 10-12 minutes) then transfer to a V-rack set inside a roasting pan. Carefully transfer the roast to the oven and cook until the meat registers 125°F for medium-rare, about 1 ½ hours to 2 hours.
- In the Dutch oven used to brown the roast, add the mushrooms and cook until golden, about 5 minutes. Add the onions, carrots, and celery and cook until browned, another 5 minutes. Stir in the tomato paste, garlic, and flour and cook until the garlic is fragrant, about 2 minutes. Stir in the wine and beef broth, deglazing the pan by scraping up any browned bits with a wooden spoon. Bring the gravy to a boil, then reduce the heat to medium and simmer until thickened.
- Strain the gravy then put back in the saucepan. If you prefer a thicker gravy, whisk together 1 tablespoon cornstarch with 1 tablespoon cold water. Drizzle into the simmering gravy stirring constantly. Once your gravy is thick, turn off the heat, add the Worcestershire Sauce and check the seasoning. Add salt and pepper, cover and keep warm.
- Place the roast on a cutting board and tent with foil. Allow the roast to rest for 20 minutes then slice crosswise against the grain into ½-inch thick slices. Serve with gravy and enjoy!
Recipe Notes
- Adapted from Cook's Country
Nutrition
To ensure a perfectly cooked roast, you’ll want a good meat thermometer and a V-rack: (Click on the photos for more information)
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Don’t miss our recipe for easy Roasted Green Beans to serve with this delicious roast. Also, we love these Delicious, Creamy Mashed Potatoes from The Pioneer Woman, and how about these fluffy, buttery wonderful Parker House Rolls too!? I bet your family will love this amazing dinner as much as mine does. For another great roast recipe made in the slow cooker, try this delicious Mississippi Pot Roast.  For summer grilling, don’t miss our Tri-Tip Roast with Chimichurri. So much flavor and it couldn’t be easier to make.
Thanks so much for stopping by!
Tricia
Pam
Thank you for this recipe. I do not have a Dutch oven, and don’t know what that is, I’m not very savvy in the kitchen. Can it be browned in a cast iron skillet?
Tricia Buice
Hi Pam – you are welcome to brown the roast in a skillet – no worries! Dutch Ovens are enamel covered cast iron pots with high sides that are great for making soups, stews and you can even bake bread in them. Browning in the Dutch Oven is easy because the sides are high and there is less splatter of grease. They’re pretty expensive but sometimes you can find a good sale. They’re a great kitchen tool and would be a terrific gift from someone in your family 🙂 Have a wonderful day and enjoy the roast. This recipe is a keeper!
Kim
Yum! Could a regular roast pan be used? I don’t have the V rack. If it’s that much better,
I may just have to purchase one!
Tricia Buice
Sure Kim – in fact, use a regular pan but put the meat on top of some carrots, celery or other sliced vegetables that will keep it off the bottom of the pan. Should work fine 🙂 Thanks for the great question.
sue
Rump roast or shoulder clod are very lean and make richly flavorful roasts, and cheaper than sirloin. You just cook them at lower heat 225-250F, and for a bit longer time. Or for a smaller, fast cooking roast, choose a Baja steak (whole muscle that comes out of a beef shoulder) which would serve 2 to 3. Mothing beats leftover roast beef for sandwiches! Just ask MFK Fischer.
Dora Gable
275 does not seem hot enough to cook this 4# roast for only a couple hrs…
Tricia Buice
I understand your concerns Dora but the roast is seared for 10 minutes in the Dutch oven before going in the oven. And 275 degrees is not to far off from 325 and 350. I think you’ll be pleasantly surprised and hope you’ll give it a try.
Denise VanDusen
My roast reached 125 in about 1 1/2 hours and I wanted it med/rare but it was way too rare for my taste. My husband loved it that rare but not I. It appeared raw to me.
Tricia Buice
Hi Denise. Different ovens and pans cook a little differently. Some roasts are thicker and not as long as others. There are a bunch of reasons to double check the internal temperature with a meat thermometer. Instant read thermometers are very inexpensive and have saved me more than once. Glad your husband enjoyed it, but sorry it was too rare for you.
handmade by amalia
I’m with Liz – this looks perfect. What a classy, classic dinner.
Amalia
xo
Tricia Buice
Thanks Amalia 🙂 Have a terrific week!
Liz
Now this looks like roast beef perfection! And what a clever way to make gravy. My hubby will be very happy when this is on our menu 🙂
Tricia Buice
Thanks Liz – hope you give it a try and that your husband loves it too 🙂
Susan
I know this recipe takes many of us back to our mother’s kitchens as a beef roast was common fair on Sundays years ago. Your recipe sounds wonderful and the meat looks fork tender!
Tricia Buice
It’s a classic for sure Susan – thank you so much!
Gerlinde
You are so lucky to have grandchildren you can cook for. My brother is coming from Germany at the end of this month and I am going to make this roast for him. I think I make it with Yorkshire pudding. Thanks for the recipe, Tricia!
Tricia Buice
How fun that your brother is coming for a visit. I have three brothers that I don’t get to see very often. I’m so happy you’re going to try this recipe – it’s a keeper and hope you love it too Gerlinde.
Monica
Happy New Year, Tricia! Hope 2018 has started off well, even if cold!
This honestly is like the perfect dinner. And count me in as a person who always wants to cook a roast and never has because of a deep fear! Thank you for breaking it down and sharing this wonderful recipe. I need to get on it. Happy cooking and feasting in ’18!
Tricia Buice
It is pretty cold these days, as I am sure it is for you too Monica. Happy New Year to you and yours!
Monique
I miss my mom’s I have to try your way..would bring me back home..our family never had gravy..just jus..Jacques’ family always gravies..on almost everything..my mom..used to cook some noodles in the jus..OMgee how good..w/ mashed potatoes and peas..I know 2 starches but I didn’t care or even think of it..Looks fantastic!
Tricia Buice
Noodles in the jus sounds pretty amazing. Two starches sounds delicious too! Stay warm Monique and hope you love this roast too 🙂
Angie@Angie's Recipes
I have never made roasted beef..thought it was quite complicated and difficult…thanks for sharing this easy and great recipe, Tricia. Totally love how it turned out!
Tricia Buice
Thank you Angie – we don’t eat a lot of meat anymore but sure do enjoy a nice cut when we do. This is perfect for entertaining!
Jennifer @ Seasons and Suppers
It is hard to beat a classic roast beef dinner! This looks perfect and love the gravy idea!
Tricia Buice
Thanks Jennifer – roast beef is always a good choice for a family Sunday Supper!
Chris Scheuer
I’m putting sirloin top roast on my shopping list. This looks amazing Tricia and you’re right, so perfect for a family dinner!
Tricia Buice
Thanks Chris – so easy too – enjoy 😉
sue | theviewfromgreatisland
Wow that is one good looking roast, my mouth is literally watering!
Tricia Buice
Thanks Sue – it makes a great Sunday Supper!
Larry
Medium rare roast beef, mashed potatoes and brown gravy – doesn’t get much better than that. After a month with lots of seafood, I’m about ready for some roast beef or steak.
Tricia Buice
I bet you are Larry! Glad you had a great trip and wish I had some fish right now 🙂