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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    108 Reviews
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    Good recipe. Tasty rice.
    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.
    A. Great recipe. Little prep good flavor.
    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.
    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.
    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.
    This is a keeper! I am not a fan of crock pot meat since it makes the meat stringy... but this meat needs a slow roast without drying it out..the meat is tender and delious.
    Awesomely delicious!
    Simply delicious!!!
    Was awesome....beef was perfect!!!...gravy rocks too!
    Delicious! !!! All my lil men loved this! !! Gravy was unbelievable and I even added some sliced carrots without taking away any flavor! Slicing thin is definitely a key!!
    excellent! Gravy was perfect especially if you decide to make yorkshire pudding
    Perfectly cooked meat and rich tasty gravy. I went heavy with the rub, coated every bit of meat and seared it pretty well. I think using a dutch oven or something that sears well is important for the flavor of both the meat and gravy.
    Very, very yummy! This was my first stab at making an oven roast, usually pot roast I'm the crockpot figuruing you can not under oro over cook. But I must this was simple and delicious! Made in two Sundays in a row
    Breaking tradition, I used this recipe for Christmas dinner 2011 & 2012, instead of turkey. Because the first time came out so well, I decided to do it again and it was even better. I love the Essence, it was very flavorful and the gravey was delicious. Impressive looking dish that was easy to do. Will go into my Recipe Box.
    Excellent flavor, but needs more time to cook than was indicated. I found that I needed to cook for an extra half hour. I also put a lid on the pan during the last half of cooking to keep the roast from drying out. I didn't have fresh thyme and so skipped that. I kept the onion in the gravy and that was excellent.
    I had high hopes for this recipe and I'm an experienced cook so I thought I'd be in the majority of reviewers who gave this a positive rating. However, while it smelled delicious and the gravy was good, the meat was bland and very tough.
    Had a roast that was just over 2.5 lbs, so it was at temperature in 1hr10min. Almost all of the liquid remained and the onions had dissolved. 
    Got worried when slicing because the meat was light brown inside and looked dry but it wasn't, maybe because it had absorbed the gravy. 
    All in all, we found the roast tasty and the gravy rich and plentiful. So easy it definitely will be repeated regularly.
    Delicious. My picky teenage daughters said it was the best gravy they have ever ate. My new Sunday roast. I did mashed potatoes instead of rice.
    My beef was very tough, but the gravy was awesome!
    I do not understand what all the fuss is about this recipe. I was so disappointed! I followed the directions exactly and the roast looked beautiful! I was excited that it would taste as good as it looked but it wasn't very flavorful. Even the outside "crust" wasn't that tasty. I will not be making it again.
    Extremely easy! I made this with what I had in my kitchen, so I didn't have thyme, and I only had a 1.65lbs. roast. I cut down the ingredients, and only cooked in the oven for 30min, came out great! Perfect temp inside.
    Perfect! I took the suggestion of another reviewer and let my roast sit out for about 2.5 hours to come up to room temperature prior to cooking.
     Next, I upped the amount of the essence seasoning using it in a liberal 'rub' fashion.
     Once out of the oven, I removed the roast from the dutch oven to rest on a platter. While the roast was resting I placed the pan juices into the freezer for about 30 minutes so that the unwanted fats would thicken and rise to the top. I was able to skim the fat 'skin' from the juices and proceed with making the gravy.
     The roast was delicious as was the gravy which turned out to be very dark and rich. I sliced up the remaining roast as thin as possible for sandwiches later in the week. The remaining gravy will freeze very nicely for a later use. I look forward to making this again with new confidence!
    i love this roast it's easy and very very tender !!!!! the rice goes great with it and the gravy is awesome !!!
    This is an excellent rump roast recipe, and the gravy is out of sight. I think one easy thing to miss here is letting the roast come up to room temperature before browning and roasting. I think that process is similar to cooking the roast at 72 degrees. I checked mine and it was 38 degrees out of the fridge. took about 4 hours to get to 60 and then after browning it was 70 degrees before going into the oven. I suspect this will help the folks that reported the toughness of the meat.
    very good point. i bet a lot of people missed that step.
    This is sooooo good, the second time I have made it, first with mashed potatoes and the next with rice. The gravy is awesome...I would use less broth next time, so tender, my go to rump roast recipe!!
    glad i looked here for slicing tips. delicious!
    I guest 1/4" slices are too thick - usually my husband slices the meat and maybe I should have let him, but our roast turned out very tough - hopefully it was just the meat I had bought, as I'd like to try this recipe again. The gravy was marginal, at best, though - needed more flavor - I thought for sure the Essence, onion, and salt which had already gone into it would have given it enough flavor - I had two hungry men and didn't have time to taste and adjust the flavor before serving. The rice was perfect and delicious, with or without the gravy. I still give the roast a 4 - it was really easy, and I'm not giving up on this recipe.
    why in the world would you rate this 4 stars? you say the roast was very tough, the gravy was marginal. then why such a high rating?
    It was wonderful. Nice and juicy. Simple flavor but really good. Like what my Grandmom made. This is up my alley for time and prep. You have to cut it thinly for the full effect. I'm having this for Christmas dinner.
    The roast was delicious as long as you slice it thinly, otherwise you will find it tough. The gravy is wonderful and a big hit. I did not make the rice.
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    Recipe courtesy of Claire Robinson