Classic Roast Beef and Gravy

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Appears in Cook's Country December/January 2009, Cook's Country TV

The best roast beef is cooked gently to keep all its juices inside. But without enough pan drippings, how do you make a rich, beefy gravy?

SERVES 6 to 8

TIME 2¼ to 2¾ hours, plus 1 hour salting and 20 minutes resting

has video

WHY THIS RECIPE WORKS

Of all the meat options available for our Classic Roast Beef and Gravy recipe, we settled on a top sirloin roast with a thick fat cap, which rendered as the beef roasted kept it moist.After seasoning with salt and pepper, we let the roast s...

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