Melt-in-Your-Mouth Oven Roast Beef with Pan Gravy
A show-stopping Sunday roast with a golden crust and impossibly tender center. The butter-and-bouillon rub locks in flavor from the first pierce to the last slice, and the drippings turn into a silky, rich gravy in minutes. Simple enough for a weeknight, impressive enough for guests.
🛒 Ingredients
4 servings
- 1.5 kg (3.3 lb) beef roast (tri-tip or top round)
- 3 beef bouillon cubes (crushed, not dissolved)
- 3 tablespoons unsalted butter, softened
- 1 tablespoon all-purpose flour
- 1 cup (250 ml) water
- Fresh flat-leaf parsley, chopped
- Freshly ground black pepper
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Directions
- 1
Preheat oven to 220 °C / 425 °F. Pierce the roast all over with a thin knife to allow the seasoning rub to penetrate deep into the meat.
- 2
Crush the bouillon cubes and blend them thoroughly with the softened butter until you have a smooth paste. Season with black pepper.
- 3
Coat the entire roast with the butter paste, pressing firmly so it adheres on all sides. Place in a roasting pan.
- 4
Cover tightly with aluminum foil and roast for 1 hour. The trapped steam keeps the interior juicy and tender.
- 5
Remove the foil and continue roasting for another 30 minutes to develop a deep golden crust.
- 6
Transfer the roast to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing — this keeps all the juices inside.
- 7
Pour the pan drippings into a small saucepan. Whisk in the flour, then gradually add the water, stirring constantly.
- 8
Simmer over medium heat, stirring, until the gravy thickens slightly. Taste, adjust seasoning, and finish with fresh parsley.
💡 Chef's Tip
Take the roast out of the fridge 30 minutes before cooking so it reaches room temperature — this ensures even cooking throughout. For a deeper gravy, deglaze the roasting pan with a splash of red wine before adding the water.
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