Tested till perfect Garlic Roast Beef and Gravy
Garlic Roast Beef and Gravy
Photography by Ryan Brook

Garlic Roast Beef and Gravy

This classic roast is at its most tender and juicy when cooked in the right pan: one
that's big enough for air to circulate but not so large that drippings will scorch.
A pan that is too small will steam rather than brown the roast.

By The Canadian Living Test Kitchen

Source: Canadian Living Sunday Suppers 2014

Recipe4 out of 5 based on 115 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Cook time 2 hours 15 minutes
  • Portion size 8


  • 3 lb 3lbtop sirloin premium oven roasttop sirloin premium oven roasts
  • 5 5cloves garlic, minced
  • 1 tsp 1tspsalt
  • 1 tbsp 1tbspvegetable oil
  • 3/4 tsp 3/4tsppepper
  • 1/4 tsp 1/4tspdried thyme
  • 1/4 cup 1/4cupred wine, (optional)
  • 2 cups 2cupssodium-reduced beef broth
  • 2 tbsp 2tbspall-purpose flour
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Place roast, fat side up, on rack in roasting pan. Mash garlic with salt into paste; stir in oil, 1/2 tsp (2 mL) of the pepper and thyme. Spread all over roast.

Oven-sear roast, uncovered, at 450?F (230?C) for 25 minutes. Reduce heat to 325?F (160?C); roast for 80 minutes or until thermometer registers 140?F (60?C) for medium-rare, 155?F (68?C) for medium. Transfer to cutting board; tent with foil. Let stand for 10 to 15 minutes for temperature to rise 5?F (3?C) more before carving. Reserve juices.

Meanwhile, place roasting pan over medium-high heat. Add wine (if using), whisking up brown bits. Add broth, remaining pepper and juices from roast; bring to simmer, stirring.

Whisk flour with 1/4 cup (50 mL) water; whisk into pan. Bring to boil, whisking constantly. Reduce heat and simmer for about 3 minutes or until thickened; strain. Serve with beef.

Nutritional Information Per serving: about

cal 276 pro 35g total fat 12g sat. fat 4g
carb 3g fibre 0 chol 89mg sodium 852mg

% RDI:

calcium 2 iron 29 vit C 2 folate 5
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