Herb-Glazed Roast Beef with Pan Gravy

Herb-Glazed Roast Beef with Pan Gravy

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes to 1 hour 45 minutes
Servings: 6–8

Ingredients

• 3–4 lb beef roast, such as sirloin roast or top round
• 2 tablespoons olive oil
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cloves garlic, minced
• 2 tablespoons butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar or honey
• 1 cup beef broth
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Fresh parsley or rosemary, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Pat the beef roast dry with paper towels. Rub it all over with olive oil, then season evenly with salt, black pepper, garlic powder, onion powder, thyme, and rosemary.
3. Heat a large oven-safe skillet or roasting pan over medium-high heat. Add the roast and sear for 3–4 minutes per side, until the outside develops a deep brown crust.
4. In a small bowl, stir together the minced garlic, melted butter, Dijon mustard, Worcestershire sauce, and brown sugar or honey.
5. Brush the garlic herb glaze generously over the entire surface of the seared roast.
6. Carefully pour the beef broth into the bottom of the pan, avoiding the top of the roast so the glaze stays in place.
7. Transfer the pan to the oven and roast until the beef reaches your desired level of doneness. For medium-rare, remove it when the internal temperature reaches about 130–135°F (54–57°C). For medium, cook to about 140–145°F (60–63°C).
8. During roasting, spoon some of the pan juices over the beef once or twice to keep the exterior moist, glossy, and flavorful.
9. Remove the roast from the oven and loosely cover it with foil. Let it rest for 15–20 minutes before slicing so the juices can redistribute through the meat.
10. While the roast rests, pour the pan juices into a small saucepan and bring them to a gentle simmer.
11. In a small bowl, mix the cornstarch and cold water until completely smooth. Slowly whisk the slurry into the simmering pan juices.
12. Cook the gravy for 2–3 minutes, stirring frequently, until slightly thickened and glossy.
13. Slice the rested beef into thick pieces and arrange them on a serving platter.
14. Spoon the warm pan gravy generously over the sliced roast and garnish with fresh parsley or rosemary.

Tips

For juicy, tender slices, avoid overcooking the beef and always allow it to rest before cutting.

A meat thermometer is the most reliable way to check doneness, since cooking time can vary depending on the shape and thickness of the roast.

For a darker, more caramelized crust, brush the roast with a little extra glaze during the final 10 minutes of roasting.

If the gravy becomes too thick, whisk in a small splash of beef broth until it reaches your preferred consistency.

Serving Suggestions

Serve this herb-glazed roast beef with crispy roasted potatoes, creamy mashed potatoes, green beans, glazed carrots, roasted vegetables, or warm dinner rolls.

The rich pan gravy also pairs especially well with Yorkshire pudding, buttered noodles, or crusty bread.