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Sunday Roast Beef and Gravy Recipe

Sunday Roast Beef and Gravy

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Average Rating:

Total Reviews: 45

Showing 31-40 of 45

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  • on January 24, 2010

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    I made this tonight for dinner - and it was to die for! The gravy was lick the pan yummy and the beef melted in our mouths! I used a tenderloin roast - so it cooked a lot faster than a rib roast...But the flavor of the gravy was TO DIE FOR!

    Thanks Claire!

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  • on November 30, 2009

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    This was so easy! I could not believe it! I even did not have the expensive prime rib roast. I had a koshier chuck round roast. I cooked it on 350 instead , My roast had no bone. It cooked nice and slow. The meat came out totally tender and juicy. The gravy was simple and tasty too.

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  • on October 21, 2009

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    I do not care for medium rare meat, does anyone know if this is cooked to well done will it dry out?. Also what temp will well done be....

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  • on May 16, 2009

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    My husband and I both love to watch Claire. I wish that she was on air more frequently. She is inviting, talented, and just precious!!! I look forward to many more shows.

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  • on May 16, 2009

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    A tasty dinner just like Mom used to make. Simple and delicious. Omitted the wine but added some herbs and mushrooms. Good food is always elegant. I didn't see the so called professional chef's comments because his comment was removed from this recipe site. However, I've seen the idiot comments before on other recipes. Really dumb remarks are unprofessional, probably like the great chef's cooking.

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  • on April 13, 2009

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    Made this for the first time and had a 4.5 lb rib eye roast - cooked it for 1 1/2 hours and let it rest 20 min. It turned out beautifully and my husband went back twice. Ate the leftovers on salad the next night. The gravy was easy and very tasty - had never had the wine before but now really enjoy the taste. Thanks for an easy, tasty meal.

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  • on April 08, 2009

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    I watched the show and I will be watching it again. Really like the 5 ingredient concept and Claire did a very nice job. I made the Rib roast per these directions, cooked it to 140 degrees internal temperature. Gave the roast a medium amount of salt and pepper, thanks to other comments here...that was plenty really. Turned out great. Made the Yorkshire pudding, also wonderful. Made the carrots yesterday and they needed more flavor - but I will try that again and doctor it up some.

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  • on April 06, 2009

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    I just had to make this meal after watching the show. I have to say that it was wonderful! It was very easy to follow and the outcome was fabulous! The roast was so tender, juicy and flavorful. It's amazing the abundance of flavor with so few ingredients. It was a hit with my husband and two boys. The yorkshire pudding was perfect with this meal. And the gravy...yummy! It felt like a full blown restaurant meal in our home. Thanks Claire!

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  • on April 06, 2009

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    I don't cook, but I could handle this supper. It looked so tasty on tv, I had to go for it. I will do better next time, but the beauty is - I'm not afraid to try it again b/c it wasn't complicated. Keep 'em coming and make a chef out of me yet!

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  • on April 05, 2009

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    I was flipping channels yesterday morning and just happened to come across "5 Ingredient Fix." When I saw that Claire was starting out with a roast recipe, I set the DVR to record. I made it today and it was terrific. My husband and three children (a teenager and 3 1/2 year old twins all enjoyed it. It was very, very easy to make and the meat stayed moist and so flavorful. I will definitely make it again. The only thing I may change is that I think I got a little too heavy handed with the salt and pepper...I'll scale it back a bit next time.

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