20-Min Crispy Beef Roast with Gravy
Tender pan-seared beef roast finished with a rich, savory pan gravy in under 20 minutes. German comfort food without the all-day braise — a weeknight winner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb beef roast (chuck or rump, room temperature)
- 1 medium yellow onion, sliced
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tbsp red wine vinegar
- 1 tbsp German mustard (or Dijon)
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and pepper on all sides.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear beef 3 minutes per side without moving. It should have a deep golden crust. Transfer to a plate.
- 4
Add onion to the same skillet, sauté 2 minutes until softened. Stir in tomato paste and mustard, cook 30 seconds until fragrant.
- 5
Pour in broth and vinegar, scraping up browned bits from the pan. Return beef to skillet, cover, reduce heat to medium-low.
- 6
Simmer 8 minutes covered until beef reaches 130°F internal temp (medium-rare). Transfer beef to a cutting board and rest 2 minutes while sauce reduces.
- 7
Slice beef against the grain into 1/4-inch-thick pieces. Serve with pan sauce spooned over the top.
Tools you’ll need
- large 12-inch skillet with lid
- instant-read meat thermometer
- paper towels
- cutting board
- sharp knife
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