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A platter of sliced roast beef with roasted potatoes and carrots topped with brown gravy

Classic Roast Beef with Gravy, Carrots & Potatoes

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
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.