The beef roast with gravy is a classic main course that many of us have cooked, especially for Sunday family lunches or festive occasions. Kids love it, and if you have guests, it always makes a delicious impression.
My version is cooked on the stove, which speeds up the process a bit.
The method to prepare this meat roast is very simple and much quicker than oven roasting. You’ll still get a good and succulent meat accompanied by an irresistible vegetable gravy.
You can always make some good baked potatoes to pair with the dish.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Beef Roast with Gravy
- 2.2 lbs Beef
- 2 sprigs Celery
- 2 Carrots
- 2 Onions
- 1 clove Garlic
- 1 leaf Bay Leaf
- 1 cup White Wine
- 1 sprig Rosemary
- to taste Salt
- to taste Olive Oil
- 4 cups Vegetable or Beef Broth
Tools
- 1 Pot
- 1 Stove
Preparation for Beef Roast with Gravy
Clean and cut the onions, carrots, and celery into small pieces. Place them in a large, high-sided pot, add the garlic clove and rosemary sprig, and sauté with olive oil over low heat for about ten minutes.
Add the beef, lightly season it with salt, and brown it well on all sides, being careful not to burn the vegetables.Remove the garlic and rosemary, and deglaze with the white wine. Then continue cooking the beef for about 1 hour, turning it on all sides and gradually adding the broth as it tends to dry out.
After the cooking time, let the beef rest and blend the remaining vegetable base in the pot.
Slice the roast into thin slices and serve them with the obtained gravy.If the cooking base is very liquid, you can add a teaspoon of cornstarch and thicken it over the heat until it reaches a creamy consistency.
Anna advises…
For your dish to turn out well, pay particular attention to two things: the quality of the piece of beef you’ll use, ask your butcher for advice, and the cooking.
To know if your roast is browned just right, simply observe the surface color, which will change from pink to brown.
The slices keep in the fridge for about 2 days and can be dressed with the hot gravy until needed.
For your dish to turn out well, pay particular attention to two things: the quality of the piece of beef you’ll use, ask your butcher for advice, and the cooking.
To know if your roast is browned just right, simply observe the surface color, which will change from pink to brown.
The slices keep in the fridge for about 2 days and can be dressed with the hot gravy until needed.
FAQ (Frequently Asked Questions)
Can I serve the roast with potatoes?
Yes, you can make some baked potatoes, or add them and cook with the meat.
Can I serve it with salad?
Of course, you can serve it with a salad of your choice.
