Sunday Night Roast Beef and Gravy with Easy Rice

Total Time:
2 hr 25 min
5 min
15 min
2 hr 5 min

6 to 8 servings


1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature

1 teaspoon Essence, recipe follows

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons olive oil

1/2 large yellow onion, sliced

3 sprigs fresh thyme

3 cups canned low-sodium beef broth

2 tablespoons cornstarch

1/4 cup water

Easy Rice, recipe follows


Preheat the oven to 275 degrees F.


Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.


Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.


Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.


Carve the beef thinly and arrange the slices on large plates with rice on the side. Drizzle gravy over each portion and serve alongside of the Easy Rice.

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme


Combine all ingredients thoroughly.


Yield: 2/3 cup


Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

2 cups long-grain white rice

4 cups water or canned, low-sodium chicken broth

1 tablespoon unsalted butter

1 1/2 teaspoons salt


In a 2-quart saucepan, combine the rice, water, butter and salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork before serving.


Yield: about 7 cups

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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4.5 112
I googled the recipe outside of FN [thanks to reading previous reviews] and used the RR dutch oven to make it. WHAT a difference with the seasoning and crust. When you let it rest, make sure you cover it with foil to keep it warm. It's AMAZING. Use a bread knife to carve it or an electric knife. It was perfection. *I did not make the rice* But I also used chicken stock instead of beef stock and you could not tell the difference. I also left the onions in, they melted into the sauce. item not reviewed by moderator and published
Perfect!! Just like Sunday dinner at Gma's. Perfectly evenly done throughout. I didn't throw the onions out, OMG they were yummy. BAM! item not reviewed by moderator and published
The recipe on the foodnetwork site is scrambled and I ruined a roast trying to follow it. After this screw-up I Googled "Emeril Sunday Roast" and found the correctly displayed recipe. Once I saw it my observation that the foodnetwork recipe seemed scrambled proved correct. Here is a link to the correct recipe: item not reviewed by moderator and published
was okay, but was even better two days later after 8 hours on low heat in crockpot, served with mashed taters over garlic bread with the gravy! gravy was the best of this. i love the seasoning but next time it gets all day in the slow cooker. too tough the way this recipe calld for item not reviewed by moderator and published
Good recipe. Tasty rice. item not reviewed by moderator and published
Disappointed. After reading other reviews I was hopeful that the recipe somehow came together better than I imagined after reading the ingredient list, but it didn't. Very bland, not a lot of flavor. item not reviewed by moderator and published
A. Great recipe. Little prep good flavor. item not reviewed by moderator and published
I made this tonight for my family, and while it turned out fine, it wasn't really any different, or better, than any other roast beef recipe that I've made in the past, and I've made roast beef, using a rump roast, a lot. The tenderness/moistness of the roast was good, but as I said, it really wasn't any more tender or more moist than a roast cooked at a higher temp, for a shorter amount of time, which is usually how I cook a roast in the oven. To be honest, the best part of this recipe was the gravy that it made. Aside from that, nothing particularly special. item not reviewed by moderator and published
This was great. I'd never bought this cut of meat before and had no idea of what to do with it. Emeril to the rescue as always. I didn't have a thermometer but my meat was 4 lbs so I did the full 2 hours and I think it came out perfectly. I had just a bit of pink in the center, bit I like my meat medium rare to medium well and it was great. I also follow the "primal/paleo" way of eating so instead of discarding my onions and adding thickener I just reduced the drippings a little and blended the onion to give it thicker texture. It's how I make most of my gravies these days. item not reviewed by moderator and published
This came out fabulous, but I made several adjustments: 1. baked at 275 for 1-1/2 hrs, then turned up the oven to 300 for the last half hour 2. I elevated my roast on a rack so it wouldn't be sitting in its own juices 3. I adjusted the seasoning (don't like the spicy stuff 4. at the last minute I also found I didn't have beef broth, so I substituted Lipton onion soup mix mixed with 4 cups of water 5. I took it out when the meat thermometer read 140, then let it rest for 1/2 hr -- it was a beautiful medium/rare roast The Lipton onion soup mix with the juices from the meat made a fabulous gravy that didn't need much seasoning at all. I served with mashed potatoes. item not reviewed by moderator and published
Oh after reading other really must slice against the grain and very thin. Very tender! item not reviewed by moderator and published
i took juice that came out of it while sittin on plate when we carved the first time, threw in another 2 cups of water, a bay leaf and two cloves garlic when i cooked it AGAIN, in the slow cooker...was really way better and almost fell apart after second day! item not reviewed by moderator and published

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Sunday Roast Beef and Gravy

Recipe courtesy of Claire Robinson