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Holiday Roast Beef with Gravy

Melissa
If you are looking to feed a crowd this holiday season, make this flavourful Holiday Roast Beef with Gravy! An inside round roast is coated in a garlic, rosemary, and thyme mixture and is baked with sliced yellow onions. Serve this seasonal recipe with an easy homemade gravy for the best holiday dinner ever!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Canadian
Servings 6
Calories 359 kcal

Ingredients
  

For the Beef:

  • 1 inside round roast 3 pounds, tied with string
  • 1 tablespoon sea salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic finely chopped
  • 3 tablespoons fresh rosemary stems removed, finely chopped
  • 2 tablespoons fresh thyme stems removed, finely chopped
  • 2 yellow onions finely sliced
  • 1 cup beef broth

For the Gravy:

  • 1 ½ cups beef broth
  • Pan drippings from the roasting pan
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions
 

  • Remove the roast from the refrigerator 30 minutes before cooking to rest at room temperature. Pat dry with a paper towel and season all sides evenly with the salt and pepper.
  • Add the olive oil, garlic, rosemary, and thyme in a small bowl and mix to combine.
  • Preheat the oven to 425 degrees Fahrenheit. Adjust the oven rack so that it in in the centre of the oven.
  • Spoon the herb and garlic mixture over the roast, making sure to coat the top and the sides, but not the ends. Press the mixture lightly into the roast using your hands to ensure the herbs and garlic stick.
  • Place the sliced onions in the bottom of a roasting pan and place the roast on top.
  • Place the roast in the centre of the oven. Bake at 425 degrees Fahrenheit for 20 minutes.
  • After 20 minutes, remove from the oven and add 1 cup of beef broth to the bottom of the roasting pan. Return to the oven, reduce the heat, and bake at 350 degrees Fahrenheit for 1 hour to 1 hour and 15 minutes. The cooking time will depend on the size of the roast and your desired doneness (see recipe note below).
  • Remove the roast from the oven and transfer to a cutting board. Cover with aluminum foil and let it rest for 15 minutes.
  • While the roast is resting, prepare the gravy. Combine the cornstarch and water in a small bowl to make a cornstarch slurry and set aside.
  • Add the remaining 1 ½ cups of beef broth to a small pot and carefully pour in the juices from the roasting pan. Bring to a boil over high heat. Once boiling, add the cornstarch slurry to the pan, whisking as you pour it in. Whisk to combine and bring to a boil to thicken the gravy. Add more or less cornstarch slurry to achieve your desired gravy thickness. Reduce the heat to low to keep the gravy warm as you carve the roast.
  • Use a sharp knife to remove the strings from the roast and discard. Slice the roast beef into slices and arrange on a platter with the roasted onions from the pan. Serve immediately with the warm gravy and enjoy!

Notes

Use a meat thermometer to measure your desired doneness of the roast. Always remove the roast from the oven when it is 5 degrees under the following temperatures as it will continue to cook as it rests:
  • Medium Rare - to achieve a medium-rare roast, you will want an internal temperature of 135 degrees.
  • Medium - to achieve a medium roast, you will want an internal temperature of 145 degrees.
  • Well Done - to achieve a well done roast, you will want an internal temperature of 160 degrees.

Nutrition

Calories: 359kcalCarbohydrates: 8gProtein: 50gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 125mgSodium: 1669mgPotassium: 914mgFiber: 1gSugar: 2gVitamin A: 146IUVitamin C: 7mgCalcium: 81mgIron: 5mg
Keyword holiday dinner ideas, holiday mains, holiday roast beef, roast beef, roast beef with gravy, roast beef with rosemary, winter dinner ideas, winter recipes
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