Roast Beef and Pan Gravy for Beginners | Food Wishes

This roast beef and pan gravy for beginners is an easy, no-fail method that turns even lesser expensive cuts of beef into succulent, tender roasts. Plus, you’ll learn how to make an amazing mushroom gravy right in the pan. The best news is that you need no experience or skill to make it work. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/roast-beef...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Roast Beef and Pan Gravy for Beginners, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...

[@foodwishes]

Hello! We're back! Hope you all had a great Thanksgiving! ♥

[@bulletproofblouse]

Hey Chef John, what's crackin'?

[@nikip9161]

Thank you, to you as well. Welcome back. 🍻

[@maurad5378]

So glad you’re back!

[@emmyashbaugh]

Thanks Chef!! Took your advice and wowed the family on turkey day with one of my sides served in a baked pumpkin. It ended up the star of the show! 🫶🤘

[@kartickshirur9648]

Happy Thanksgiving to you and Michelle. Welcome back. Thank you for inspiring me to cook delicious food, and impress my friends and family.

[@lawrencetaylor4101]

What I really appreciated about this is that Chef John made it in a pan that also serves as an individual serving dish.

[@toastedt140]

​@cdub42 I was looking forward to getting a nice set of pans and my partner got one of those non stick five pan sets from Walmart. I wanted to cry lol

[@jeilyortega1204]

a cast iron pan i think would work well too, thats how im going to make this, since i dont have pan like his

[@cdub42]

@@jeilyortega1204 his is a Staub enameled cast iron roaster. Massively more expensive than a lodge, and a cast iron would work fine as this is not a very acidic recipe, but the Staub sure are pretty lol

[@themightykabool]

"Individual" Hahahaha!

[@1DrBar]

I use a ceramic Dutch oven bottom from Emile Henry which I find works better than any cast iron product that I've used. It seems to heat more evenly and is good on the stovetop, oven, or my grill.

[@wilfbentley6738]

This is exactly the way my Mom taught me to make pan gravy over 50 yrs ago. I went on and made this for my kids and taught them how to make the gravy also. Mom didn't roast onions and mushrooms in the pan, she roasted potatoes in the pan with the beef, then cooked the onions and mushrooms separately later. When we were especially good (?when was that?) Mom also made Yorkshire puddings to go with this. Then we for sure didn't have leftover gravy.

[@Finsirith]

Oh, yes! That was the best part of roast beef--when my mom made Yorkshire pudding the next day with the drippings!

[@ChezJ1]

Sounds delicious. 😁

[@cyphonrider]

Chef John, I made this and it was a HIT! The gravy was actually amazing, I got lots of compliments. Thank you very much!

[@bonniepwtf]

The doneness was perfect for me. Every time I try doing round steak it's tough, thanks for showing a new way to try.

[@PeanutButterVibes]

Chef John!!! I’ve been watching you for over 10 years and taught me how to cook pot roast in my first apartment when I was in college. I love how you’ve used the same intro song in all your videos. Thank you for sharing your knowledge with us!!🙏🧡

[@bkm2797]

Happy to have you back John, been missing that dry sense of humor, and of course those really tasty recipes.

[@SherioCheers]

My husband and I aren't big "Ham" fans and we're generally Turkey-d out by December - Thanks for giving us another Beef recipe to add to the repertoire!

[@Lavadx]

This looks SO GOOD!!!

[@Skwishie]

Thank you Chef John for thinking of the beginners! 🥲

[@karetoev4999]

Hmmm.... Looks so delicious! I should know better than to watch Chef John when I am hungry.

[@serawasnever2902]

You are so sweet to everybody! Thank you for breaking bread with us.

[@fudoshin4407]

Nicely said

[@LauraCourtneyette]

Welcome back Chef! This looks delicious - will def give this a try

[@darkchillz_1713]

this is the first time someone taught me how to make gravy correctly...Thank you Chef John...I wish I knew that decades ago lol

[@jackbutler1038]

Made three (3!) of these on Christmas Day...and I don't usually make beef. I dry-brined for 48 hours, seared off then had 2 in a roasting pan and 1 in a cast iron pan, deliberately cooked one a little more well since I had a variety of palates. All three came out very tender; I'd say they were cooked in the "medium" range. The gravy was a nice touch to the Chef John Au Gratin mashed potatoes...highly recommend preparing both together. I'm soaking in the compliments as we speak but the credit goes to Chef John. I'm no rookie in the kitchen but these vids gave me the chutzpah to prepare them on the "big stage". Merry Christmas!

[@nikip9161]

Deeeelicious. And can you imagine the fabulous hot beef sandwich coming down the pike? Ohhhh yes. 😋👍❤️

[@1DrBar]

That is a great sounding idea.

[@TentinQuarantino_]

With a bunch of horseradish, arugula, melted swiss on a crusty roll, ooooooo

[@kimmy0868]

Your recipes never ever disappoint!!! I do all of my tougher cuts of beef minus chuck this way and it’s just perfection.

[@endlessoul]

I am 100% trying this!

[@Ramo2653]

Made this today with a rump roast since that’s what my store had and it was great. That pan gravy is amazing.

[@larsnordstrom364]

This is a great recipe! I made this to feed my kids once a week when they were growing up. It's simple to make, you can vary it endlessly and it is also cheap!

[@boomshanka8743]

Much of the roasting beef I find in the UK lacks marbling, so this dry brining method would work well for me. I shall try it over the holidays, thanks Chef John.

[@petezereeeah]

@boomshanka- True. I've been to the UK. The meat is disgusting as hell. But, best beer I've ever had. And it's everywhere. Got a beer at a movie theater!

[@seabreeze4559]

gazegille organics

[@amoxl114]

@@petezereeeah you can't buy beer at your theatres??

[@petezereeeah]

@@amoxl114 nope. Theaters are really considered teen age date places. Adults don't mess with it. I haven't been to a movies theater in at least 15 years

[@petezereeeah]

I took the kids to Disney movies, but I never had an interest in it. The stuff will stream, or there are other ways

[@whitelightsheddinweedsmokin]

Every step looked delicious 🤤

[@alioreo2451]

I can't wait to make this. Looks amazing. Thank you.

[@BreedMach1ne]

Will definitely try it soon. Thanks Chef John. I've already made so many wonderful dishes from your channel! ❤

[@user-ct6ur8yk3z]

Happy Holidays, CJ. Hope you and Mrs. CJ are happy and healthy. Thank you for teaching us so many things throughout the years. You've made a tangible difference in a lot of peoples' lives and we're grateful.

[@davidcarbone3385]

I made the Chef John Olive Oil Cake but added lemon zest and juice to the batter. Because I had lemon zest, I mixed powdered sugar with cream and added lemon zest to make a frosting. Came out very well !

[@WPTheRabbitHole]

the gravy and mushrooms look amazing.. especially with beef

[@Missee.P]

Good Morning Chef, Just wanted to Thank you for another user friendly recipe. I used this recipe with a Tri Tip Roast and the Gravy was delicious. I couldn't believe how tender it was and how quick it was done! Perfect medium rare cook and rave reviews. Thanks again friend.

[@xero110]

Thanks for the salt, pepper, garlic powder mix ratio. I love these tidbits of info.

[@spinningbackspin]

Wow, I have to try this. I have never had much success with roasted top round. That gravy must be amazing. Maybe this will be my FIRST top round that I enjoy.

[@bobdavis7290]

This is such a good, easy to prepare/cook recipe. Always good, thanks!

[@ultraspinacle]

I had to listen to the first minute 5 times to understand that he said ‘top round’ instead of cha-blahp. Love you Chef John! Keep us guessing.

[@Earthy-Artist]

Thank you for the economical beef dish Chef John! Glad to have this recipe to make it tender, will try it. Never used to bother with London broil because of it's toughness.

[@user-hz2nb2wq9c]

Looks amazing. I love a good pan gravy. Thanks, Chef!

[@wheezysqueezebox7651]

That looks delicious! I made a stew with a top round roast, carrots and onions,, garlic, steak seasoning, herbes de Provence, and red ale, in the slow cooker, earlier this week! We thoroughly enjoyed it, but I'll probably try this preparation, one day, soon! BTW, the mashed potatoes au gratin were a huge hit! I made them on Thanksgiving!

[@ourfamilyoutdoors7331]

I did a ny strip roast yesterday, turned out beautifully

[@bkm2797]

Well yeah,lol!

[@metatechnologist]

It would be helpful to have a video about the different cuts of meat that would work as my market has half a dozen different kinds of "roasts" - since I am still a newb in this area. Thanks for this very good video!

[@marioncapriotti1514]

Oooh, I'd like that, too.

[@paulwagner688]

Rump, London Broil, Top Round, Bottom Round, Sirloin Tip, Basically anything off the back end of the cow. You could also do Chuck as well, such as a tri tip or beef clod.

[@1DrBar]

I agree fully!

[@MM-wi5dn]

Eye Round?

[@marioncapriotti1514]

@@MM-wi5dn I've heard of that, but I'm not sure what cut of meat it refers to.

[@Thepotatohidingintheshadows]

I’ve always heard that too and bottom round cuts are cheap but not very good. But maybe it’s my grocery store I got to but top and bottom round are just as expensive if not slightly more than beef chuck per pound at least

[@nancychace8619]

Looks awesome! Thanks for sharing.

[@lordflatworm]

Thanks, Chef John. You’re the best.

[@NoHandle44]

How does this guy have so many recipes to never run out of?

[@DisruptedSinner]

I have to make this, my mouth is watering. This is awesome.

[@benoit8381]

Chef John, I've always been intimated by these kind of cuts of meat cause I never really knew how to deal with them. I tried this recipe tonight and it was absolutely brilliant ! I'll go out and say I even cooked it better than you on this one hahaha :P A nice medium-rare. The sauce was amazing and the smokey flavor from the onions is perfect. Thanks a lot for what you do, I was really proud on this one and it's all cause of you :)

[@leelaural]

since I can't afford prime rib for a Christmas gathering of about 13, I might give this a try...

[@benoit8381]

@@leelaural Definitely a solid recipe ! I dry brined the meat 24h in the fridge with some Rosemary salt. Give it a try it's amazing :)

[@Centurio-LegioX-Equestris]

Nice and easy recipe by my most favorite chef!

[@AntoniusTyas]

Chef John is my saviour for dealing with tough cheap cuts. Also using shiitake for western-style dish is very much recommended.

[@kevinwebster7868]

My mother always said the best food you will ever eat is made at home or the house down the street. Having eaten food prepared by experts and even a couple celebrity experts, I would have to agree with mom.

[@1DrBar]

It depends on the mother who is doing the cooking. ;)

[@maximusmcmahon1301]

She is correct. ESPECIALLY beef.

[@christinabernat6709]

GORGEOUS dish.... just exquisite.

[@TheTinkerersWife]

Making my mouth water ... Thanks for helping out the grocery list for this week's foray.

[@sallycapotosto6927]

Bravo, Chef John. Just - Bravo! 👏👏👏👏👏👏👏👏

[@tuasucks]

I made this tonight and it was incredible! Highly recommend the recipe

[@lynnepfeiffer6372]

We cooked this for Christmas dinner 2023 along with Chef John's potatoes au gratin and for dessert his mulled wine cake. It was a wonderful dinner.

[@MottiShneor]

Thank you, I really appreciate this video. It's good, and VERY tempting, and I will yield soon... Top-round you said? so be it... let's try it.

[@BigstickNick]

This looks amazing

[@richb313]

Thanks John looks good,

[@etcher6841]

Thank you so much chef, dry aging in the fridge works so well for low-end cuts, really appreciate you sharing the knowledge ! Enjoy =)

[@Fulton-Sheene...]

Hey Chef John... Love The Recipes and Techniques... Love The One Liners too... Keep em coming... God Bless... 🙏❤️🙏

[@tauishastinson5474]

I will be giving this a try soooon.

[@patfrat666]

Thank u, Chef.

[@shanebobey9435]

Looks delicious. Definitely gonna "give this a try soon!"

[@jeanineskitchen2607]

always so good ty chef John!

[@jeanineskitchen2607]

I made your Marinara recipe and its perfect a keeper. I did as you with the garlic and perfect. I mentioned its your recipe in my video hope you like it!🙂

[@user-bo8nk7dq7d]

Chef John is my saviour for dealing with tough cheap cuts. Also using shiitake for western-style dish is very much recommended.

[@Macismad]

Regardless of tenderness, I think I would still cut a hunk off, then turn it so I could slice against the grain for even more tenderness. Looks great! I may try one of thos cuts of beef.

[@wilfbentley6738]

ACROSS, not against.

[@Macismad]

​@@wilfbentley6738 whoops! My bad. That’s what I meant.

[@lindainparis7349]

Yep agree, cross grain would greatly reduce chewiness

[@KirstenBlest]

Agree!

[@maurad5378]

Oh that dinner looks amazing!

[@fourthgirl]

I'm making this for Christmas Eve dinner!

[@PrinceAndTheHarper]

This video was medium well done.

[@jennifergridley8111]

This looks delicious and I am now getting ready to dry brine some meat for Saturday dinner. 😅 Thank you Chef John 👨‍🍳 love to everyone ❤

[@cherylbradbury4875]

Perfectly cooked for me , Yummy

[@jwstanley2645]

Wow! What an amazing video and recipe! Chef John, you are the master of the KZbin food video! Oh, and by the way, I lived for nine years in French Lick, Indiana, just off Larry Bird Blvd. I met his brother, once, though not him. Thanks.

[@robfohl]

Hope you had a great holiday Chef!

[@campster5280]

. Cutting the meat ACROSS the grain definitely helps with the tenderness. Another excellent recipe and instruction. Dare i say "Well Done" ? .

[@surgemagic54]

This is wonderful looking!

[@SophieLovesSunsets]

Allowing the seasoning to permeate the meat for 24 hours I've found is the key to cooking a great roast beef. Thank you Chef John. Roast beef always tasted so blend until I started seasoning it properly. I made this last night and really enjoyed it 🍲❤

[@amythompson7700]

Make two, then!

[@bethbartlett5692]

It's pretty close to a standard in our family. Excellent flavor.

[@billyhughes9776]

Looks amazing.

[@areed2000]

An bunch of culinary techniques demonstrated in an efficient, mirthful way. Betty Crocker would approve.

[@xJuiCYxxJaYx]

Loving that medium well. Makes it edible

[@kaanbalci]

man you're divine! I love your videos a lot.

[@aeroplane_jellie]

If Chef John love reacts and or replies to this comment, I’ll add Cayenne to literally everything!

[@marioncapriotti1514]

You mean you don't already? 😄

[@zeppelin2412]

Looks Perfect Enough For Me. 🥰

[@suzanneleonard5485]

Perfect gravy, perfect doneness, perfect roast. There's my share, y'all on your own.

[@jackbits6397]

I would love to make this. But unfortunately my wife would not want it taken out of the oven until it reached an internal temp of 300 degrees...and yes I make fun of her too 😂

[@hxhdfjifzirstc894]

Buy a broken thermometer. Problem solved.

[@EricLeafericson]

I'd read the USDA recommended guildines for internal temps of various meats if your wife is worried about any pathogens. Especially for a slow-cooked piece of meat you can be about 5-10 degF below temp & be totally safe.

[@Ds74-pmrq]

Ye 'ole English riding saddle with gravy recipe 😄

[@MalleusSemperVictor]

I eat raw cut beef all the time. I've never gotten sick once. Maybe that will make her feel better.

[@odjflone8330]

Was it still meat when you pulled it out?

[@stevemee6640]

Serendipity is the luck some people have in finding or creating interesting or valuable things by chance. 😋

[@grapetomatogirl2141]

I think I’ll try this with a large block of tofu soaked in beet juice (to get that ‘blood drippings’ effect) and the seasonings overnight first, followed by the 24 hour dry rub refrigeration step, and so on. Aside from any plant based substitutions I’ll use, I’m pretty sure, if I follow all of your directions, I’m sure it will taste simple divi- - - who am I kidding- you’ll find me in a corner crying and contemplating my decision as to exactly why on earth did I become plant based?!?! 😢🤪 In all seriousness, my family will devour this roast beef! Thank you~ Be well, stay kind and blessings to all~

[@marioncapriotti1514]

So many plant-based recipes are delicious on their own, it's kind of silly to waste energy trying to imitate meat recipes. I believe in enjoying each kind of food AS ITSELF -- a great vegan meal should celebrate vegetables, and a great meat-based meal should be, well, this recipe, for one!

[@mykostrigger]

Mmm looks like the any taki mushrooms really gave it that nice touch. Can't wait to try this out.

[@killercaos123]

I did some research for thanksgiving day because I was tasked with making 6 rib-eye steaks on the grill. I found from J Kenji Lopez Alt is that in a blind taste test most people prefer a darker piece of meat than what they prefer. So cooking to medium is not only fine, the people eating might actually in fact prefer I that way. It helps when the guests are drunk and high ;)

[@dilippatel3268]

excellent video

[@sophsdtr]

"any of the takis would do!" Lol. Chef John, you are a HOOT. THANK YOU, SO MUCH for taking the "hen"out of the Kitchen! 😂

[@bobby_greene]

Flamin' blue takis it is

[@mahzorimipod]

fresh off the chef john presses

[@aedinius]

Yeah, the mash potato au gratin was the the star of my thanksgiving spread. Thank you, sir.

[@Bille994]

Lovely British food. It needs to be served with Yorkshire Puddings, roast potatoes and seasonal greens for the full experience. And horseradish sauce of course!

[@edzmuda6870]

A new ‘best of’ video! Well done (no pun intended)!

[@onawal931]

It's beautiful!!

[@ameliadeshane9192]

Thank you fine sir! ❤

[@shaneburns4349]

Awesome, thanks "Self Sufficient Me" Podcast for putting me onto Food Wishes.

[@kikirose227]

yummy! 🤤

[@craigbrown5359]

Most outstanding as usual

[@user-yi9zg4ly7y]

Your NBA references have been on point. Bird and Wemby shoutouts were awesome!

[@competitionglen]

Bloody hell. OMG, this is incredible. Thank you chef John. I am a lousy cook but I could attempt this Would have the beef medium rare.

[@snaggy13]

Definitely need to try. Chef John, any advice or recipes for low sodium cooking? My wife has recently developed kidney failure, so we will be low sodium from now on. We have been advised to avoid salt substitutes as well. So far, it has been onion powder and garlic powder for everything savoury, but sometimes we add salt for chemical or osmotic properties as opposed to adding it for flavour.

[@TheDingledong4lyfe]

Dear Chef John-I've always considered myself a clueless BEEFginner in the kitchen. Thank you so much for this personalized recipe.

[@christinabernat6709]

Beefginner - good one.