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Roast Beef with Pan Gravy and Creamy Scalloped Potatoes

Mouthwatering Roast Beef with Gravy & Creamy Scalloped Potatoes

Enjoy the comforting flavors of Roast Beef with Pan Gravy and Creamy Scalloped Potatoes—a delicious family favorite.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 kg Top Sirloin Roast Beef Ask your butcher for this specific cut for best results.
  • 2 tablespoons Fresh Herbs (rosemary, thyme, etc.) Using dried herbs is a quick alternative, if needed.
  • 4 cloves Garlic Minced or whole cloves can be used depending on personal preference.
  • to taste Salt Adjust salt levels according to dietary needs.
  • to taste Pepper Adjust pepper levels according to dietary needs.
For the Creamy Scalloped Potatoes
  • 1 cup Cream Can be substituted with half-and-half for a lighter version.
  • 1 kg Potatoes (Yukon Gold preferred) Russet potatoes can be used, but expect a different texture.
  • 1 cup Cheese (Parmesan recommended) Cheddar could be used for a sharper taste.
  • 2 tablespoons Butter Can be replaced with olive oil for a lighter flavor.
For the Gravy
  • 1 cup Pan Juices Collecting all the juices during roasting will enhance flavor.
  • 3 tablespoons Flour Use cornstarch for a gluten-free option.

Equipment

  • Oven
  • Saucepan
  • baking dish
  • Meat Thermometer

Method
 

Preparation
  1. Mix fresh herbs and minced garlic to form a delicious rub. Generously coat the top sirloin roast, wrap it tightly, and refrigerate overnight for optimal flavor infusion.
  2. Preheat your oven to 450°F. Brown the roast for 15-20 minutes until it's nicely seared on the outside. Reduce the temperature to 325°F and cook until the internal temperature reaches 135°F for medium-rare, about 1-1.5 hours.
  3. After roasting, let the beef rest for 15-20 minutes. This allows the juices to redistribute, keeping the meat tender and juicy when you carve it.
Gravy and Potatoes
  1. While the beef rests, pour the pan juices into a saucepan. Whisk in flour gradually until smooth, creating a rich gravy. Season with salt and pepper to taste.
  2. Thinly slice your Yukon Gold potatoes and layer them in a greased baking dish. Pour cream over the layers, sprinkle with cheese and dot with butter. Bake at 350°F for about 1 hour until bubbly and golden brown.
  3. Slice the roast beef and serve alongside the creamy scalloped potatoes. Drizzle the rich gravy over both dishes.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Optional: Garnish with fresh chopped herbs for an extra burst of flavor and color. Any leftovers can be stored in an airtight container for up to 3 days. Gently reheat to maintain moisture—avoid microwaving directly, which can dry out the meat.

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