French Roast Beef with gravy
Ingredients
 | 3.5 lb (about 1.6kg ) of beef, boneless chuck or rolled rump roast |
 | 50 g of melted butter (around 2 tablespoons) |
 | 1 teaspoon of garlic powder |
 | 1 tablespoon of all-purpose flour |
 | 1/2 cup of water |
 | Salt and pepper |
How to make this French roast beef with gravy
- Prepare the spice rub: In a large mixing bowl, combine the spices with the melted butter.
- Season the beef: Rub the roast beef generously with the spice mixture.
- Marinate briefly: Place the beef in the fridge for 10 minutes to let the flavors settle in.
- Preheat the oven: Heat the oven to 430°F (220°C).
- Roast the beef: Place the beef in a baking dish, pour the water into the dish, and bake for about 20 minutes*, basting occasionally with the pan juices.
- Rest the meat: Remove from the oven, cover loosely with foil or a lid, and let rest for 5 minutes before serving.
- Prepare the gravy base: Transfer the meat juices from the roasting dish into a small saucepan over medium heat.
- Make the thickener: In a small bowl, mix the flour with one tablespoon of water to form a smooth paste.
- Finish the gravy: Whisk the flour mixture into the saucepan and cook for about 5 minutes, until the sauce thickens.
- Serve warm alongside the roast beef.
A well-made roast beef is a thing of beauty. The classic rôti de boeuf is one of the top traditional dishes served for special occasions in France such as for a dinner party, Sunday lunch, for Christmas dinner, New Year, etc.
It is a very minimalist recipe, because the key is to let the meat be the star. As such there are not a lot of spices or herbs used. Instead, the roast beef is usually served with a gravy or sauce.
If you are trying to decide how large a piece of meat you need, I can tell you in France, the local butchers advise to plan for about about 0.45lb (200g) of beef per person.
French meals do include a large number of dishes however, including starters, cheese and dessert courses, so depending on the number of dishes you are proposing, you may want to increase that to 0.5lb (225g) of beef per person.
Either way, the meat tastes delicious warm or cold, so you can easily save it for leftovers in a salad or lunch!
There are several types of French sauces you can serve this such as the béarnaise, tartar, or even an aioli. However, the gravy juices of roast beef are just as delicious and can be used as a sauce as well.
Similar recipes
- Lamb roast with gravy
- Beef pot au feu
- Carbonade flamande
- Boeuf Bourguignon
- Pork loin roast with mustard
- Daube de boeuf provençale
French roast beef
Equipment
Ingredients
- 3.5 lb boneless chuck or rolled rump roast (about 1.6kg )
- 50 g of melted butter around 2 tablespoons
- 1 teaspoon of garlic powder
- 1 tablespoon of flour
- pinch of salt and pepper to taste
- 1/2 cup of water
Instructions
- In a large mixing bowl, mix the spices together along with the melted butter.
- Rub the beef generously with the spice mixture.
- Place in the fridge for 10 minutes to allow it to marinate.
- When ready to cook, preheat the oven for 430°F (220°C).
- Place the roast beef in a baking dish and pour the water into the dish. Bake for about 20 minutes* and baste occasionally with the pan juices.
- Remove the roast beef from the oven and cover the dish with tin foil or a lid to let the meat rest for 5 minutes before serving.
- After moving the roast beef to a serving plate, move the meat juices that were in the roasting tray into a small saucepan on the stove.
- In a small bowl, place the flour along with a tablespoon of water and mix to make a roux.
- Mix the roux in to the saucepan and let the mixture come together for 5 minutes until it starts to thicken.
- Serve warm alongside the roast beef.
Notes
Cooking times
- Rare – cook for 20 minutes
- Medium-rare – cook 25 minutes
- Medium – cook 28 minutes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This delicious French roast beef can be served with a potato side dish like this gratin dauphinois, lyonnais potatoes or a mushroom and potato gratin. It can also be served with some green vegetables or taglietelle pasta.
For starters, consider foie gras, oysters, or these scallops in pesto which are all typical dishes served on special occasions in France.
What drinks to serve with it?
In France, a meal like roast beef is usually only served with wine. French etiquette dictates that there are no apéritifs or other drinks during the main course. Those are reserved for the apéro hour (happy hour).
To keep the flavors consistent, pick a dry red wine such as light red from Bourgogne or a Bordeaux from Saint Emilion. You can read more about French wines here.
How to store it?
This roast beef keeps quite well in the fridge, and can be served warm or cold. Just let it cool and then place in an airtight glass container in the fridge, so that the beef doesn’t dry out.
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