Homemade Roast Beef & Gravy

Forget the deli — we’re making roast beef sandwiches from scratch!

Thinly sliced homemade roast beef topped with caramelized mushrooms & onions on a ciabatta roll. And the best part? A rich, homemade brown gravy for dipping.

SO worth making at home (with the help of an electric slicer).

Ingredients

Roast

• 2-4 lb round top roast

Marinade

• 2 tbsp olive oil

• 2-4 garlic cloves, minced

• 1 tbsp fresh rosemary, finely chopped

• 1 tbsp fresh thyme

• 1½ tsp salt

• 1 tsp freshly cracked black pepper

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

Homemade Gravy

• 3 tbsp butter (optional: add any beef drippings for more flavor)

• 3 tbsp all-purpose flour

• 2 cups beef stock

• 1 tsp Worcestershire sauce

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and freshly cracked black pepper, to taste

Instructions

1. Preheat oven to 450°F. Brush or rub marinade onto and around the roast.

2. Roast at 450°F for 15 minutes to develop a sear, then reduce oven temperature to 325° and roast until internal temperature of 145°F is achieved (about 1 hour). Remove from the heat and allow it to rest.

3. Prepare the homemade gravy: melt down 3 tbsp butter, whisk in 3 tbsp flour for 2-3 minutes, then whisk in beef stock. Season with salt, pepper, onion and garlic powders, simmering to reduce.

4. Serve on bread or rolls and sides of choice.

Notes:
Roasting on a rack allows the roast to evenly cook and sear all around.
Top round roast is a lean cut of meat. You want to avoid over-cooking, and be sure to slice it thinly (highly recommend using an electric slicer).