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Basic Roast Beef With Gravy

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“As a little girl My grandparent's took me to a Restaurant called Picadilly's and I remember having wonderful medium rare roast beef sliced thin like they do now at carving restaurant buffets. And they served it with a very thin ajus. The other day I wanted it so bad that I attempted my first one. and here it is”
1hr 5mins

Ingredients Nutrition


  1. in very large cast iron skillet with a metal rack in it lace roast fat side up. season well with salt, pepper and garlic powder.
  2. in a preheated 325* oven place roast for 1 hour. turn oven off during last 10 minutes and let sit for 30 minutes while making your addtional dishes like mashed potatoes!
  3. once you are ready to make gravy remove roast and let sit on plate not cutting until ready to serve.
  4. in cast iron skillet you cooked in pour water and turn up the heat add base and aujus mix and stir well to incorporate the powder.
  5. let come to a boil for about 3-5 mionutes thicken with cornstarch and water.
  6. and serve with all your favorites!
  7. slice the meat thinly almost shaving it against the grain the juices should flow
  8. leftovers? how about a open faced derby sandwich- hot roast beef and gravy over toasted bread! or maybe a french dip sandwich to take to work!

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