RoastsBritishEasy

Roast Beef with Onion Gravy

Name: Roast Beef with Onion Gravy
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: British
Ingredients: 3 lb (1360 g) beef top round roast, trimmed of excess surface fat, tied with kitchen twine, at room temperature; 2 tsp (8 g) kosher salt, plus more to taste for the gravy; 1 tsp (2 g) black pepper, freshly ground; 2 tsp (2 g) fresh thyme leaves, stripped from the stems and finely chopped; 1 tbsp (15 ml) vegetable oil; 2 medium (300 g) yellow onions, peeled and cut into ½-inch (1.25 cm) thick rounds; 4 cloves (12 g) garlic cloves, smashed and peeled; 4 sprigs (4 g) fresh thyme sprigs, whole; 2 tbsp (28 g) unsalted butter; 3 tbsp (24 g) all-purpose flour; 2½ cups (600 ml) low-sodium beef broth, at room temperature or warmed; 1 tsp (5 ml) Worcestershire sauce

From the MyKitchenBank Kitchen

A classic British Sunday roast: a lean top round roast seasoned with thyme, roasted over sliced onions until rosy in the middle, then sliced thin and served with a savory gravy made from the pan drippings.

Prep: 25 min
Cook: 1 hr 20 min
Wait: 1 hr 5 min
Total: 2 hr 50 min
Makes: 1 roast (about 6 servings, plus about 2 cups gravy)

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Ingredients

6 servings

3 lb (1360 g) beef top round roast, trimmed of excess surface fat, tied with kitchen twine, at room temperature
2 tsp (8 g) kosher salt, plus more to taste for the gravy
1 tsp (2 g) black pepper, freshly ground
2 tsp (2 g) fresh thyme leaves, stripped from the stems and finely chopped
1 tbsp (15 ml) vegetable oil
2 medium (300 g) yellow onions, peeled and cut into ½-inch (1.25 cm) thick rounds
4 cloves (12 g) garlic cloves, smashed and peeled
4 sprigs (4 g) fresh thyme sprigs, whole
For the gravy
2 tbsp (28 g) unsalted butter
3 tbsp (24 g) all-purpose flour
2½ cups (600 ml) low-sodium beef broth, at room temperature or warmed
1 tsp (5 ml) Worcestershire sauce

Equipment (7)

Heavy roasting pan or 13×9-inch (33×23 cm) metal baking pan, ideally with a rack
Instant-read or probe thermometer
Kitchen twine
Whisk
Fine-mesh sieve (optional, for a smooth gravy)
Sharp carving or slicing knife
Cutting board with a juice groove

Steps

Before you start

Take the beef out of the fridge 1 hour before roasting so it cooks evenly. This is built into step 1.
Use an instant-read or probe thermometer. Top round is lean, and a few degrees decide whether it is tender or dry.
Position an oven rack in the lower third and make sure the roasting pan fits with room around the meat.
Ask your butcher to tie the roast, or tie it yourself with kitchen twine at 1½-inch (4 cm) intervals so it keeps an even shape.

1
Season the beef
- Pat the tied roast completely dry with paper towels.
- Mix the kosher salt, black pepper and chopped thyme leaves, then rub the mixture over the entire surface of the beef.
- Rub the vegetable oil over the roast.
- Set it on a plate and leave it at room temperature for 1 hour.
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Ready when: Roast no longer feels cold when you press it
Tip: Dry meat browns far better than damp meat, so don't skip the paper towels.
2
Build the onion bedOven 450°F / 230°C
- Near the end of the rest, position a rack in the lower third of the oven and preheat to 450°F (230°C).
- Scatter the onion rounds, smashed garlic and thyme sprigs in the roasting pan in an even layer.
- Set the roast fat-side up on top (or on a rack set over the onions) and insert the thermometer probe into the center of the thickest part if using a leave-in probe.
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Ready when: Oven is fully preheated and the roast sits level on the onions
Tip: Keep the onions in a single layer so they roast and brown in the drippings instead of steaming.
3
Sear in hot ovenOven 450°F / 230°C
- Roast at 450°F (230°C) for 15 minutes without opening the door.
- This browns the outside of the beef and starts the drippings caramelizing in the pan.
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Ready when: The surface of the beef looks deeply browned and the onions around the edges are starting to color
Tip: If the pan starts to smoke heavily, add 2 tablespoons of water to the pan.
4
Roast low and slowOven 300°F / 150°C
- Without removing the pan, lower the oven temperature to 300°F (150°C).
- Continue roasting for 45 to 55 minutes.
- Start checking at 40 minutes.
- Remove the roast when the center reads 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.
- The temperature will rise 5 to 8°F (3 to 4°C) while it rests.
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Ready when: Thermometer in the thickest part reads 125°F (52°C) for medium-rare
Tip: Top round is very lean and gets dry and tough beyond medium, so pull it on time. Roast size and shape change timing, so trust the thermometer, not the clock.
5
Rest the roast
- Transfer the roast to a cutting board with a juice groove, leaving the onions and drippings in the pan.
- Tent loosely with foil and rest for 20 minutes total.
- Start the gravy in the next step while it rests.
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Ready when: Internal temperature climbs to about 130–135°F (54–57°C) for medium-rare
Tip: Do not wrap the roast tightly in foil, which steams the crust and softens it.
6
Make the gravy
- Discard the thyme sprigs.
- Set the roasting pan across two burners over medium heat (or scrape everything into a large skillet).
- Spoon off and discard all but about 2 tablespoons of the fat.
- Add the butter and let it melt, then sprinkle over the flour and stir constantly for 2 minutes until it smells nutty and turns light golden-brown.
- Slowly pour in the broth about ½ cup (120 ml) at a time, whisking and scraping up all the browned bits from the bottom of the pan.
- Bring to a simmer, then cook for 8 to 10 minutes, stirring often, until the gravy is thick enough to coat the back of a spoon.
- Stir in the Worcestershire sauce and season to taste with salt and pepper.
- Pour the gravy through a fine-mesh sieve for a smooth gravy, or leave the soft onions in for a more rustic one.
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Ready when: Gravy coats the back of a spoon and a finger drawn through it leaves a clear line
Tip: Add the broth gradually and whisk well to avoid lumps. If the gravy gets too thick, whisk in a splash of broth or water.
7
Slice and serve
- Remove the twine.
- Using a sharp knife, slice the roast against the grain into slices about ⅛ to ¼ inch (3 to 6 mm) thick.
- Pour any juices from the cutting board into the gravy.
- Serve the beef right away with the hot gravy.
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Ready when: Slices are rosy pink in the middle and hold together without crumbling
Tip: Slicing thinly and against the grain is the best way to keep lean top round tender.

Good to know

Tips

Always slice against the grain. Look for the direction of the muscle fibers and cut across them to shorten the fibers for tender bites.
Use a thermometer. Lean top round overcooks quickly and goes from tender to dry in just a few degrees.
For a gravy with deeper color and flavor, let the onions and drippings brown well in the pan before the roast comes out, but don't let them burn.
Serve with Yorkshire puddings, roast potatoes and steamed greens for a traditional British Sunday dinner.

Make ahead

"Season the beef with the salt, pepper and thyme up to 24 hours ahead, uncovered on a rack in the fridge, then bring it to room temperature for 1 hour before roasting. The gravy can be made up to 3 days ahead from stock plus butter and flour, then reheated and thinned with broth; add the pan juices after roasting."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: store sliced beef and gravy separately in airtight containers for up to 3 days. Freezer: freeze sliced beef covered in gravy for up to 2 months; thaw overnight in the fridge. Reheat slices gently in simmering gravy for 2 to 3 minutes just until warm so the beef doesn't overcook; reheat gravy in a saucepan over medium-low heat, whisking and adding a splash of broth if thick."

Substitutions

beef top round roast → beef eye of round roast or sirloin tip roast. Similar lean cuts; cook to the same internal temperature and slice thinly. Time may vary by 5 to 10 minutes.
all-purpose flour → cornstarch (1½ tablespoons / 12 g). Whisk with 3 tablespoons cold water and stir into the simmering broth; skip the butter-flour roux and simmer 2 minutes. Gravy will be glossier and lighter-flavored.
fresh thyme leaves → 1 teaspoon dried thyme. Dried is stronger, so use half the amount; rosemary also works.
low-sodium beef broth → beef stock or chicken broth. Stock gives a richer flavor; chicken broth gives a milder gravy. Adjust the salt to taste.