20-Min Beef Roast with Creamy Pan Gravy
Seared beef roast sliced thick and served with roasted carrots, asparagus, mashed potatoes, and a rich pan gravy. A German-inspired weeknight dinner that tastes like hours of work but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 1.5 lb beef roast (chuck or sirloin tip), 1.5 to 2 lbs
- 4 medium carrots, cut into 2-inch batons
- 1 lb fresh asparagus spears, trimmed
- 3 cups mashed potatoes (prepared or instant)
- 1 cup beef broth
- ½ cup sour cream or crème fraîche
- 1 tbsp tomato paste
Instructions
- 1
Pat the beef dry and season generously with salt and black pepper on all sides.
- 2
Heat oil in a large skillet over medium-high until shimmering. Sear the beef 3 minutes per side without moving until deep brown crust forms.
- 3
Remove beef to a cutting board. Add carrots and asparagus to the same skillet, toss with salt and pepper, and sauté 4 minutes until light gold.
- 4
Stir in tomato paste until fragrant, about 30 seconds, then pour in beef broth. Scrape up browned bits from the pan bottom.
- 5
Remove from heat and whisk in sour cream until smooth and creamy. Taste and adjust salt and pepper.
- 6
Slice the beef 0.5-inch thick. Serve alongside mashed potatoes, roasted vegetables, and spoon gravy over all.
Tools you’ll need
- 12-inch skillet or sauté pan
- cutting board
- sharp knife
- wooden spoon
- whisk
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