- 5MINS
- 1HR 30MINS
- Serves 7
- 416KCAL
This Roast Beef and Gravy is perfect for a Sunday afternoon and great if you're counting calories or following a plan like Weight Watchers.
Also in these categories:
Easy Peasy 
- Gluten Free If using GF stock cubes
- Dairy Free
- Freezable
4
NutritionPer Serving
- Calories416
- Carbs13g
- Protein62g
- Fat12g
- Saturates5.5g
- Sugars2.3g
Your dishes
You’re amazing, look at the Roast Beef and Gravy dishes you’ve made…
Sue Theobald, Kent
Wendy, Oswestry
Kitty Kat, Southampton
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Roast Beef and Gravy is perfect for a Sunday afternoon. Why? Because it has slimming friendly gravy!
We thought why not try making the stock for the gravy while we’re roasting the joint of meat, so we tried and this Roast Beef and Gravy recipe was created.
You can use this recipe for whatever meat you prefer – it doesn’t have to be beef! – and we’ve added a table for you to easily see how long you need to cook it for.
You should always rest your meat before carving and for roast joints you should allow 10 to 20 minutes. Just put the meat in a warm place covered with foil and the meat will be juicier and easier to carve – plus it’ll use less juice when you cut into it!
Cooking Times
Rare | Medium | Well Done | |
Beef | 180°C, 350°F 20 mins per 450g (1lb) + 20 mins Internal temp: 60°C | 180°C, 350°F 25 mins per 450g (1lb) + 25 mins Internal temp: 70°C | 180°C, 350°F 30 mins per 450g (1lb) + 30 mins Internal temp: 80°C |
Lamb | 180°C, 350°F 25 mins per 450g (1lb) + 25 mins Internal temp: 70- 75°C | 180°C, 350°F 30 mins per 450g (1lb) + 30 mins Internal temp: 75-80°C | |
Pork | 180°C, 350°F 30 mins per 450g (1lb) + 30 mins Internal temp: 75-80°C | 180°C, 350°F 35 mins per 450g (1lb) + 35 mins Internal temp: 80-85°C | |
Whole Chicken | 180°C, 350°F 20 mins per 450g (1lb) + 20 mins Internal temp: 75-80°C |
What diets is this Roast Beef and Gravy suitable for?
This Roast Beef and Gravy recipe is suitable for dairy free diets.
It can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;
- Stock cubes
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Roast Beef and Gravy?
The best way to check if your meat is cooked is to use a digital kitchen thermometer, which you can pick up from Amazon. Ours is used almost every day, especially during BBQ season!
If you’re cooking chicken then always double check the temperature by sticking the thermometer in a few different places, specifically the thighs and breast, and check for the lowest temperature.
We use a roasting tray with a trivet inside, and you’ll find them on Amazon. However if you don’t have a trivet you can just roast the meat on top of the vegetables.
To make a good gravy you need a good stock, but sometimes using those meat juices can add a lot of fat and hidden calories and points to a recipe. We like to use one of these fat separators. This means you can get all of those juicy, meaty flavours, but none of the excess fat. They are a great kitchen gadget, and you can get them from Amazon.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Certainly worth the hour and half cooking time!
This recipe was simple yet affective, the gravy was to die for and made loads which is handy for the freezer and another day. I also had a fairly big joint so my partner could take it cold for sandwiches for work in the week….perfect!
So easy to do
I made a lot of extra gravy it was delish, served with Air Fryer Roasties and home grown veg,
Such a delicious easy gravy!!!!
Really tasty peppered beef, but the gravy was the main highlight! So so easy can can’t wait to make again! Next time I’m going to try make it more rare as ended up being more medium well than medium. Very easy Sunday roast to impress.
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‘Cooked exactly as recipie, roasties done in air fryer, gravy was to die for. Vegetables done on hob. Cooking another roast beef this Sunday. Absolute fool proof. Husband wants this for Christmas dinner, over turkey, and actually, so do I .’
Sue Theobald
How many calories are in this Roast Beef and Gravy?
There are 416 calories per portion in this Roast Beef and Gravy, which means it falls into our Weekly Indulgence category.
This Roast Beef and Gravy is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the chopped veg on the bottom of a decent sized roasting tin.
Step 2
If you have a trivet, place it over the vegetables and put the beef on top. If you don’t have one, you can just place the beef joint on top of the veg.
Step 3
Season the beef well with sea salt and freshly ground black pepper and give it a massage!
Step 4
Pour 500ml of water into the tin to cover the veg (this will make your gravy so don’t let it evaporate in the oven).
Step 5
Cook for the desired time (see the table above) at 180°C/gas mark 6.
Step 6
At the end of cooking time, check the joint with a meat thermometer (see the table above) and if it’s ok, remove it from the oven to rest.
Step 7
In the meantime, scoop out the veg from the liquid, then pour the stock into a fat separator.
Step 8
Pour the stock out of the separator into a bowl, leaving any fat behind.
Step 9
Add the cooked veg to the stock and add 2 stock cubes.
Step 10
Blitz in a food processor until smooth. If it’s too thick, add a little more water and a few drops of gravy browning if you’re using it.
Step 11
Stir well and serve. Or, you could let it cool and either freeze it or keep in the fridge until you’re ready to use it.
What could I serve with this Roast Beef and Gravy?
The list of accompaniments that would work with this Roast Beef and Gravy is endless! Some of our favourites are the following:
Easy Peasy
- 1HR
- 275KCal
Roast Potatoes
Easy Peasy
- 40MINS
- 100KCal
Buttery Carrot and Swede Mash
Easy Peasy
- 25MINS
- 71KCal
Lighter Yorkshire Puddings
How do you know when Roast Beef and Gravy is cooked?
Cook your meat to your preference (we’ve included a handy table above to help you figure out cooking times!).
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Roast Beef and Gravy in the fridge for?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Roast Beef and Gravy in the fridge for approximately 3 days or so.
Can I freeze Roast Beef and Gravy?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Roast Beef and Gravy?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Roast Beef and Gravy
This Roast Beef and Gravy is perfect for a Sunday afternoon and great if you're counting calories or following a plan like Weight Watchers.
- Gluten Free
- Dairy Free
- Freezable
- Prep Time
5 MINS
- Cook Time
1 HR 30
- KCals 416
- Carbs 13G
- Serving
7 7
- Up
- Down
- Metric/Cups
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Ingredients
- 1.3 kg beef joint all visible fat removed
- 1 carrot cut into slices
- 1 onion cut into slices
- 2 medium potatoes peeled and sliced thickly
- 500 ml water
- 2 beef stock cubes
- few drops gravy browning optional
Metric - US Customary
We use a fan assisted oven for all of our recipes. Check outour oven temperature conversion guide.
Please do not screenshot this. Recipes are updated often
Instructions
- Place the chopped veg on the bottom of a decent sized roasting tin.
- If you have a trivet, place it over the vegetables and put the beef on top. If you don't have one, you can just place the beef joint on top of the veg.
- Season the beef well with sea salt and freshly ground black pepper and give it a massage!
- Pour 500ml of water into the tin to cover the veg (this will make your gravy so don't let it evaporate in the oven).
- Cook for the desired time (see the table above) at 180°C/gas mark 6.
- At the end of cooking time, check the joint with a meat thermometer (see the table above) and if it's ok, remove it from the oven to rest.
- In the meantime, scoop out the veg from the liquid, then pour the stock into a fat separator.
- Pour the stock out of the separator into a bowl, leaving any fat behind.
- Add the cooked veg to the stock and add 2 stock cubes.
- Blitz in a food processor until smooth. If it's too thick, add a little more water and a few drops of gravy browning if you're using it.
- Stir well and serve. Or, you could let it cool and either freeze it or keep in the fridge until you're ready to use it.
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13 comments
See what others have to say
David StevensonThursday 4th January 2024
Hi, what cut of beef do you recommend for this? I tried roast beef a few times but it always seems to be tough and chewy when cooked med to well.
Thanks
Reply
HollyMonday 11th March 2024
Hi David, Most supermarkets will label their beef cuts with what they are best for such as a roasting joint or best for slow cooking. A rib joint or silverside cut would be good for this recipe. Hope that helps!
Reply
Soo newmanSunday 6th November 2022
Can i do this in my fryer i haven’t used my oven for months have go keep the bills down.
Reply
HollyWednesday 9th November 2022
Hey Soo, this recipe isn’t really suitable for cooking in the air-fryer. We have a number of air-fryer specific recipes on our WEBSITE now plus a handy conversion guide HERE which you may find helpful for our other recipes. Hope that helps!
Reply
DanielleWednesday 8th January 2020
How could I do this in the slow cooker?
Reply
HollyWednesday 1st July 2020
Hi Danielle, it’s not something we’ve tried but I would suggest following the steps in the method and cook the beef joint on low for 3-4 hours depending on how you like your meat. Be aware that cooking times will vary between slow cooker models depending on the power settings. Let us know how you get on!
Reply
Anne WalkerMonday 15th April 2019
I will try this gravy recipe and let you know. I have been known to add a little brown sauce to add more flavour or just used onions, also just ordered the recipe book,which I can’t wait to try
Reply
Vicki hollowaySunday 14th October 2018
Hi, can this be done in the same way with a slow cooker please? Many thanks
Reply
BarbaraSunday 29th October 2017
Hi
Are there any recipes for vegetarian gravy.
Fingers crossed
Many Thanks
Reply
ChelleFriday 6th October 2017
When will the print option be back? thanks
Reply
EveSunday 24th September 2017
#9 mentions ‘sock’ cubes. Tiny typo creapt in.
Love this site.
Reply
ChristineSunday 20th August 2017
I like to print out my favourite recipes, most of them are Pinch of Nom!
In order to cut down on the paper use could you consider reducing the print size of your heading to enable mostt recipes to use one page?
Reply
Emma TMonday 11th September 2017
Hi Christine,
Thanks for getting in touch – I will pass this on ????
Reply
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