Classic Roast Beef with Gravy, Carrots & Potatoes

It is a cold Sunday afternoon and you want something hearty. This Classic Roast Beef recipe is the answer to your cravings. It delivers tender meat and perfectly roasted vegetables in one pan. You get a complete, satisfying meal without a sink full of dishes.

Why You Will Love This Classic Roast Beef

This is the ultimate comfort food for a chilly Winter evening. It is simple enough for a busy weekend but feels special. Your family will love the rich, homemade gravy and soft carrots. This recipe is reliable and works every time you make it. It is a great way to feed a hungry crowd easily. You will love how the house smells while it roasts.

How This Comes Together

This meal comes together with very little active work. You sear the meat to lock in all that savory flavor. Then, the oven does most of the heavy lifting for you. Everything roasts together so the vegetables soak up the juices. Even a beginner can master this traditional favorite with ease.

What You Will Need

Most of these ingredients are likely already in your kitchen. We use simple pantry staples to create deep, complex flavors.

• 3 lbs beef chuck roast
• 1 lb russet potatoes, peeled and halved
• 1 lb carrots, peeled and cut into 2-inch chunks
• 1 large onion, quartered
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups beef broth
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter

Step-By-Step Directions

1. Preheat oven to 325°F (165°C).
2. Season the beef roast thoroughly with salt, pepper, thyme, and rosemary.
3. Heat olive oil in a roasting pan and sear the beef until browned.
4. Remove beef from pan and arrange potatoes, carrots, and onions in bottom.
5. Place the beef roast on top of the vegetables and transfer to oven.
6. Roast for 2 hours or until internal temperature reaches 145°F (63°C).
7. Remove roast and vegetables and let rest under foil for 15 minutes.
8. Place roasting pan on stovetop and whisk in butter and flour.
9. Gradually whisk in beef broth while scraping the bottom of the pan.
10. Simmer until the gravy has thickened to the desired consistency.
11. Slice the beef and serve immediately with the vegetables and gravy.

How To Serve It

Slice the beef against the grain for the best texture. Arrange the meat on a large platter with the vegetables. Pour that rich gravy generously over everything before serving. Add some crusty bread to soak up every last drop. A simple green salad provides a nice fresh balance here.

Leftovers and Storage

Store your leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to four days. For longer storage, you can freeze the beef and gravy. Thaw it overnight in the refrigerator before you plan to reheat. Reheat gently in the oven to keep the meat tender. Always add a splash of broth if the gravy gets too thick.

Make It Even Better (Pro Tips)

• Always sear the beef until it has a dark, golden-brown crust.
• Use a meat thermometer to ensure the beef is perfectly cooked.
• Do not skip the 15-minute resting period for the meat.
• Whisk the flour into the butter thoroughly to avoid any lumps.
• Cut your vegetables into similar sizes so they cook evenly.
• This dish is perfect for a cozy Sunday dinner with family.
• Deglaze the pan well to get all those flavorful browned bits.

Easy Ways To Change It Up

• Swap russet potatoes for sweet potatoes for a sweeter flavor.
• Add a splash of red wine to the gravy for depth.
• Throw in some whole garlic cloves for extra roasted goodness.
• Use parsnips alongside the carrots for a seasonal Winter twist.

Quick Questions

What is the best cut of meat?

Chuck roast is ideal because it becomes very tender when roasted. It has enough fat to stay juicy during the long cook time.

Can I use a slow cooker?

Yes, you can adapt this for a slow cooker easily. Searing the meat first is still highly recommended for the best flavor.

How do I know it is done?

Aim for an internal temperature of 145°F for a medium result. Always measure the temperature in the thickest part of the meat.

I hope you enjoy this hearty meal as much as I do. It is the perfect way to bring everyone together. Give it a try this weekend and let me know.

— Ethan

Classic Roast Beef with Gravy, Carrots & Potatoes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Calories: 650

Ingredients Method

Ingredients

  

• 3 lbs beef chuck roast
• 1 lb russet potatoes, peeled and halved
• 1 lb carrots , peeled and cut into 2-inch chunks
• 1 large onion , quartered
• 2 tablespoons olive oil
• 1 teaspoon sal t
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups beef broth
• 2 tablespoons all -purpose flour
• 2 tablespoons unsalted butter

Method

 

1. Preheat oven to 325°F (165°C).
2. Season the beef roast thoroughly with salt, pepper, thyme, and rosemary.
3. Heat olive oil in a roasting pan or Dutch oven over medium-high heat and sear the beef on all sides until browned.
4. Remove beef from pan and arrange the potatoes, carrots, and onions in the bottom of the roasting pan.
5. Place the beef roast on top of the vegetables and transfer to the oven.
6. Roast for approximately 2 hours or until the internal temperature reaches 145°F (63°C).
7. Remove the roast and vegetables from the pan and let rest under aluminum foil for 15 minutes.
8. Place the roasting pan on the stovetop over medium heat and whisk in butter and flour to form a roux with the pan drippings.
9. Gradually whisk in the beef broth while scraping the bottom of the pan to incorporate browned bits.
10. Simmer until the gravy has thickened to the desired consistency.
11. Slice the beef and serve immediately with the vegetables and gravy.