Small Roast Beef with Pan Gravy
In short: A 900 g roast of beef with a garlic and mustard rub, cooked to a rosy medium on a bed of onions, with a simple gravy made from the pan juices. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h
- Resting
- 20 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 375 kcal
A big family roast is too much for one or two people, and a small roast solves that. A 900 g (2 lb) piece of topside or sirloin tip feeds four, with leftovers for sandwiches the next day. It is rubbed with garlic, mustard and thyme, roasted hot for a short time to brown, then finished gently so the inside stays evenly pink. The pan juices and a spoonful of flour turn into a quick gravy while the beef rests.
Instructions
- Take the beef out of the fridge 1 hour before cooking. Heat the oven to 230°C (450°F) and pat the beef dry.
- Mix the mustard, garlic, thyme, salt, pepper and olive oil, and rub the paste all over the beef.
- Spread the onions in a roasting pan and set the beef on top. Roast for 15 minutes, until the surface is browned.
- Lower the oven to 160°C (325°F) and roast for 40 to 50 minutes more, until a thermometer in the thickest part reads 57°C (135°F).
- Move the beef to a board, cover it loosely with foil and rest for 20 minutes. It climbs to about 63°C (145°F), a rosy medium, as it rests.
- Set the roasting pan over medium heat. Sprinkle the flour over the onions and juices, stir for 1 minute, then whisk in the wine and stock. Simmer for 5 minutes, scraping up the browned bits, until the gravy thickens. Season to taste.
- Slice the beef thinly across the grain, pour any board juices into the gravy and serve.
Tips
- Tie the roast with kitchen string at 3 cm (1 1/4 inch) intervals so it keeps an even shape and cooks evenly.
- Cold leftovers make good sandwiches. Slice them very thin and keep them wrapped in the fridge for up to 4 days.
Questions and answers
What is the best cut for a small roast beef?
Topside (top round), sirloin tip and rump are lean and affordable. Ribeye or striploin roasts are more tender but more expensive.
How long should I rest a roast beef?
Rest it for 15 to 20 minutes under loose foil. The juices settle and the center climbs another 5°C (9°F) or so.
How do I make gravy if there are very few drippings?
Add 1 tbsp of oil to the pan, cook the flour in it for a minute, then whisk in the stock and a splash of soy sauce. It will be thinner but still savory.
How long does it take to make Small Roast Beef with Pan Gravy?
About 1 h 15 min in total: 15 min of preparation and 1 h of cooking.
How many calories are in Small Roast Beef with Pan Gravy?
About 375 kcal per serving, with 48 g of protein, 14 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 48 g |
| Carbohydrates | 14 g |
| Fat | 14 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
