American·Main
Roast Beef with Pan Gravy
A foolproof method for transforming a budget-friendly top round roast into a succulent, tender meal using a 24-hour dry brine and a rich, mushroom-infused pan gravy.
Prep
15m
Cook
60m
Total
1455m
Serves
8
Method
- 01
Mix the kosher salt, black pepper, and granulated garlic. Generously season all sides of the beef roast, pressing the edges into any seasoning that falls onto the prep surface. Place the meat on a rack and refrigerate uncovered for 24 hours to dry brine.
Watch · 1:06
- 02
Preheat the oven to 475°F. In a heavy oven-safe pan over high heat, sear the beef in oil for a few minutes on each side until well-browned, including the edges.
Watch · 2:27
- 03
Turn off the heat. Scatter diced onions and mushrooms into the pan around the meat. Season the vegetables with salt, and drizzle melted butter over the mushrooms and the beef roast.
Watch · 3:22
- 04
Roast in the center of the oven at 475°F for 15 minutes. Lower the temperature to 325°F and continue roasting until the internal temperature reaches 125°F for medium-rare or 130-135°F for medium. Remove meat and mushrooms from the pan and let the beef rest, loosely covered, for 20 minutes.
Watch · 3:54
- 05
Set the pan over medium-high heat. Add butter and flour to the pan drippings and cook, stirring constantly, for about 2 minutes to form a roux and remove the raw flour taste.
Watch · 4:54
- 06
Whisk in the Sherry vinegar and beef broth. Add any accumulated juices from the resting meat. Bring to a boil, then simmer and reduce until thickened. Season with extra black pepper, thyme leaves, and a pinch of cayenne.
Watch · 5:30
- 07
Slice the beef against the grain. Serve the slices alongside the roasted mushrooms and generously ladle the pan gravy over the top.
Watch · 7:11
From Chef John
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“That's not a lump, that's probably an onion.”
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