Name: Roast Beef with Red Wine Gravy
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 (3–4 lb) beef roast (top round, eye of round, or ribeye); 2 tbsp olive oil; 3–4 garlic cloves, minced or whole; 2 tsp fresh rosemary, chopped; 2 tsp fresh thyme, chopped; Salt and black pepper, to taste; 1 large onion, sliced; 2 carrots, peeled and cut into chunks (optional); 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot); 1 1/2 cups beef broth; 2 tbsp butter; 2 tbsp all-purpose flour

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Roast Beef with Red Wine Gravy is a classic, hearty main dish that brings depth, richness, and elegance to the table. The beef is roasted to perfection—tender and juicy with a flavorful crust—then paired with a silky, deeply savory red wine gravy made from the pan drippings. I love making this when I want to serve something traditional yet impressive, especially for holiday dinners or special Sunday meals.

Roast Beef with Red Wine Gravy

Why You’ll Love This Recipe

I love how this recipe strikes a perfect balance between rustic comfort and refined flavor. The beef is beautifully roasted with herbs and garlic, and the red wine gravy adds a luxurious touch that elevates the entire meal. It’s surprisingly simple to make, especially when I let the oven do most of the work. The gravy alone is worth it—I could eat it with a spoon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef roast (such as top round, eye of round, or ribeye)
Olive oil
Garlic (minced or whole cloves)
Fresh rosemary and thyme
Salt and black pepper
Onion (sliced)
Carrots (optional, for roasting alongside)
Red wine (dry, like Cabernet Sauvignon or Merlot)
Beef broth
Butter
All-purpose flour (for thickening the gravy)

Directions

I preheat the oven to 375°F (190°C).
I pat the beef roast dry with paper towels and rub it all over with olive oil, salt, pepper, minced garlic, and chopped herbs.
In a hot skillet or roasting pan, I sear the roast on all sides until browned—about 2–3 minutes per side.
I place the sliced onions (and carrots if using) in the bottom of the roasting pan and set the roast on top.
I insert a meat thermometer into the thickest part of the roast, then transfer it to the oven. I roast until it reaches my desired doneness (usually 130°F/54°C for medium-rare).
Once done, I transfer the beef to a cutting board to rest for at least 15 minutes, tented loosely with foil.
While the beef rests, I make the red wine gravy. I place the roasting pan on the stovetop, add a splash of wine to deglaze the pan, scraping up all the flavorful bits.
I whisk in flour and butter to make a roux, then slowly pour in the rest of the wine and beef broth. I simmer until thickened, strain it if needed, and season to taste.
I slice the roast against the grain and serve it with the warm red wine gravy drizzled over the top.

Servings and timing

This recipe serves 6–8.
Prep time: 15 minutes
Cook time: 1 hour 15 minutes (depending on roast size)
Rest time: 15 minutes
Total time: About 1 hour 45 minutes

Variations

I sometimes add a splash of balsamic vinegar or Dijon mustard to the gravy for extra tang.
For a mushroom version, I sauté sliced mushrooms in butter and stir them into the gravy.
If I want a slow-cooked flavor, I use a chuck roast and make this in a Dutch oven or slow cooker.
For a special occasion, I use a bone-in rib roast for a more dramatic presentation.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place slices in a covered baking dish with a little broth or gravy and warm them in a 300°F (150°C) oven until heated through. The gravy can be reheated in a saucepan over low heat, stirring often.

FAQs

What’s the best cut of beef for roasting?

I usually go with top round for a leaner option or ribeye for more marbling and flavor. Eye of round is budget-friendly but benefits from proper resting and slicing thin.

Can I make the gravy without wine?

Yes, I replace the wine with extra beef broth and a splash of Worcestershire sauce or balsamic vinegar to mimic the depth of flavor.

How do I know when the roast is done?

I use a meat thermometer. For medium-rare, I pull it at 130°F (54°C) and let it rest to reach 135°F (57°C). Resting is key to juicy meat.

Can I make the roast ahead of time?

Yes. I roast it, cool it slightly, and wrap it tightly. Before serving, I reheat it gently in the oven, covered, with some broth to keep it moist.

What sides go best with this dish?

I love serving it with mashed potatoes, roasted root vegetables, or Yorkshire pudding to soak up all that delicious gravy.

Roast Beef with Red Wine Gravy

Conclusion

Roast Beef with Red Wine Gravy is one of those timeless recipes that always delivers—hearty, flavorful, and elegant without being fussy. Whether I’m hosting a holiday dinner or simply treating my family to something special, this dish brings warmth and satisfaction to the table. The rich gravy and tender beef are a match made in culinary heaven.