Roast Beef and Pan Gravy for Beginners

In a small bowl, combine 1 teaspoon salt per pound of beef, 1 teaspoon black pepper, and granulated garlic; mix well. Place the beef on butcher paper and evenly apply half of the salt mixture to each side, lightly pressing with a fork. Adhere any fallen seasoning to the sides of the roast. Place the beef on a wire rack over a pan and refrigerate uncovered for 24 hours, turning once after 12 hours. (24 hours)

Preheat the oven to 475 degrees F (245 degrees C). (15 minutes)

Heat oil in an oven-safe pan or skillet over high heat; add beef to the pan and sear until nicely browned, about 3 minutes per side. Using tongs, sear the sides as well, if desired. (10 minutes)

Turn off heat and add onions to the pan, filling gaps; top with mushrooms. Season vegetables with 1/2 teaspoon salt. Drizzle melted butter over vegetables and brush melted butter over beef. (5 minutes)

Roast in the preheated oven for 15 minutes. (15 minutes)

Reduce oven temperature to 325 degrees F (170 degrees C) and continue to roast until the desired internal temperature is reached. Check temperature after 15-20 minutes. For medium-rare, an instant-read thermometer should reach 125 degrees F (52 degrees C); for medium, 130-135 degrees F (54-57 degrees C). Total roasting time depends on roast size. (30-45 minutes)

Remove beef from the oven, transfer to a plate, and cover loosely with foil. Let rest for at least 15-20 minutes before slicing. (20 minutes)

Prepare the gravy. Remove mushrooms from the pan and keep warm until serving. (5 minutes)

Melt 1 tablespoon cold butter in the pan over medium-high heat; sprinkle in flour and cook, stirring, for 2 minutes. Whisk in vinegar and beef broth and bring to a boil, stirring occasionally. Season with salt, black pepper, and cayenne to taste; add thyme leaves. (10 minutes)

Continue boiling on medium-high heat until the gravy reduces by about half and thickens slightly. Reduce further for a thicker texture. (10 minutes)

Once meat is rested, slice thinly at a 45-degree angle and serve with mushrooms and hot gravy.