Roast beef with pan gravy is a classic, comforting dish that features a roasted cut of beef served with a rich gravy made from the pan drippings. Here’s a simple explanation for beginners:

Roast Beef:

Roast beef involves cooking a large piece of beef, typically in the oven, until it’s tender and flavorful. It’s often seasoned with herbs and spices, then seared to develop a crust before being roasted. The goal is to cook the meat to a desired level of doneness (e.g., medium-rare, medium) while maintaining its juiciness and enhancing its natural flavors.

Pan Gravy:

Pan gravy is made from the flavorful drippings left in the pan after roasting the beef. These drippings are combined with flour to create a roux, which is then mixed with broth to make a smooth, rich gravy. The gravy is usually seasoned to taste and served over the sliced roast beef.

Why It’s Great for Beginners:

1. Simple Ingredients: The recipe uses basic ingredients that are easy to find.

2. Basic Techniques: The process involves fundamental cooking techniques like searing, roasting, and making a roux, which are valuable skills for any cook.

3. Delicious Results: The combination of tender, juicy roast beef with savory gravy is satisfying and impressive, making it a great dish to serve for family meals or special occasions.

Basic Steps:

1. Season and Sear the Beef: Coat the beef with a mix of herbs and spices, then sear it in a hot pan to develop a flavorful crust.

2. Roast the Beef: Place the seared beef in the oven and roast it until it reaches the desired doneness.

3. Make the Gravy: Use the drippings from the roasting pan to make a gravy by whisking in flour and broth until smooth and thickened.

Ingredients:

• 3-4 pounds beef roast (such as chuck roast or top round)

• 2 tablespoons olive oil

• 2 teaspoons salt

• 1 teaspoon black pepper

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 cup beef broth

• 1 onion, quartered

• 4 garlic cloves, smashed

• 2-3 sprigs of fresh rosemary (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Season Beef: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Rub this mixture all over the beef roast.

3. Sear Beef: In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Add the beef roast and sear on all sides until browned, about 3-4 minutes per side.

4. Add Aromatics: Once the beef is seared, add the quartered onion, smashed garlic cloves, and fresh rosemary sprigs (if using) to the pan.

5. Roast: Pour the beef broth into the pan around the beef (not directly on top). Place the pan in the preheated oven and roast for 1 1/2 to 2 hours, or until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).

6. Rest Beef: Remove the roast from the oven and transfer it to a cutting board. Tent it with aluminum foil and let it rest for 15-20 minutes before slicing.

Pan Gravy Recipe

Ingredients:

• Pan drippings from the roast

• 2 tablespoons all-purpose flour

• 1 cup beef broth

• Salt and pepper to taste

Instructions:

1. Prepare Drippings: While the roast is resting, place the skillet or roasting pan with the pan drippings on the stovetop over medium heat. If there’s a lot of fat, you can spoon some of it off, leaving about 2 tablespoons in the pan.

2. Make Roux: Sprinkle the flour into the pan and whisk it into the drippings, creating a smooth paste (roux). Cook for about 1-2 minutes, stirring constantly, to remove the raw flour taste.

3. Add Broth: Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pan. Continue to whisk until the mixture is smooth.

4. Simmer: Bring the gravy to a simmer and cook until it thickens to your desired consistency, about 5-7 minutes. Taste and season with salt and pepper as needed.

5. Serve: Slice the roast beef and serve with the pan gravy drizzled on top or on the side.

Tips:

• Temperature: Use a meat thermometer to check the internal temperature of the roast for perfect doneness.

• Resting: Letting the meat rest after roasting helps the juices redistribute, making the meat more tender and flavorful.

• Gravy Consistency: If your gravy is too thick, you can thin it with a little more beef broth or water. If it’s too thin, let it simmer longer to reduce.

This dish is perfect for beginners because it teaches essential cooking skills while producing a delicious and hearty meal.