Roast Beef and Gravy

  • 5MINS
  • 1HR 30MINS
  • 416KCAL

This Roast Beef and Gravy is perfect for a Sunday afternoon and great if you're counting calories or following a plan like Weight Watchers.

Easy Peasy Roast Beef and Gravy pinchofnom.com
4

NutritionPer Serving

  • Calories416
  • Carbs13g
  • Protein62g
  • Fat12g
  • Saturates5.5g
  • Sugars2.3g

Roast Beef and Gravy - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Roast Beef and Gravy is perfect for a Sunday afternoon. Why? Because it has slimming friendly gravy!

We thought why not try making the stock for the gravy while we’re roasting the joint of meat, so we tried and this Roast Beef and Gravy recipe was created.

You can use this recipe for whatever meat you prefer – it doesn’t have to be beef! – and we’ve added a table for you to easily see how long you need to cook it for.

You should always rest your meat before carving and for roast joints you should allow 10 to 20 minutes. Just put the meat in a warm place covered with foil and the meat will be juicier and easier to carve – plus it’ll use less juice when you cut into it!

Cooking Times

 

Rare

Medium

Well Done

Beef

 

180°C, 350°F

20 mins per 450g (1lb)      

+ 20 mins

Internal temp: 60°C

180°C, 350°F

25 mins per 450g (1lb) + 25 mins       

Internal temp: 70°C

180°C, 350°F

30 mins per 450g (1lb) + 30 mins      

Internal temp: 80°C

Lamb

  180°C, 350°F

25 mins per 450g (1lb) + 25 mins

Internal temp: 70- 75°C

180°C, 350°F

30 mins per 450g (1lb) + 30 mins

Internal temp: 75-80°C

Pork

  180°C, 350°F

30 mins per 450g (1lb) + 30 mins

Internal temp: 75-80°C

180°C, 350°F

35 mins per 450g (1lb) + 35 mins

Internal temp: 80-85°C

Whole Chicken

 

    180°C, 350°F

20 mins per 450g (1lb) + 20 mins

Internal temp: 75-80°C

What diets is this Roast Beef and Gravy suitable for?

This Roast Beef and Gravy recipe is suitable for dairy free diets.

It can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;

  • Stock cubes

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Roast Beef and Gravy recipe?

  • You need to count 8 Points per portion of this Roast Beef and Gravy recipe if you’re on WW Green.
  • You need to count 8 Points per portion of this Roast Beef and Gravy recipe if you’re on WW Blue.
  • You need to count 6 Points per portion of this Roast Beef and Gravy recipe if you’re on WW Purple.

Do you need any special ingredients to make Roast Beef and Gravy?

The best way to check if your meat is cooked is to use a digital kitchen thermometer, which you can pick up from Amazon. Ours is used almost every day, especially during BBQ season!

If you’re cooking chicken then always double check the temperature by sticking the thermometer in a few different places, specifically the thighs and breast, and check for the lowest temperature.

We use a roasting tray with a trivet inside, and you’ll find them on Amazon. However if you don’t have a trivet you can just roast the meat on top of the vegetables.

To make a good gravy you need a good stock, but sometimes using those meat juices can add a lot of fat and hidden calories and points to a recipe. We like to use one of these fat separatorsThis means you can get all of those juicy, meaty flavours, but none of the excess fat. They are a great kitchen gadget, and you can get them from Amazon.

How many calories are in this Roast Beef and Gravy?

There are 416 calories per portion in this Roast Beef and Gravy, which means it falls into our Weekly Indulgence category. 

This Roast Beef and Gravy is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Place the chopped veg on the bottom of a decent sized roasting tin.

Step 1 pinchofnom.com

Step 2

If you have a trivet, place it over the vegetables and put the beef on top. If you don’t have one, you can just place the beef joint on top of the veg.

Step 2 pinchofnom.com

Step 3

Season the beef well with sea salt and freshly ground black pepper and give it a massage!

Step 3 pinchofnom.com

Step 4

Pour 500ml of water into the tin to cover the veg (this will make your gravy so don’t let it evaporate in the oven).

Step 4 pinchofnom.com

Step 5

Cook for the desired time (see the table above) at 180°C/gas mark 6.

Step 6

At the end of cooking time, check the joint with a meat thermometer (see the table above) and if it’s ok, remove it from the oven to rest.

Step 7

In the meantime, scoop out the veg from the liquid, then pour the stock into a fat separator.

Step 8

Pour the stock out of the separator into a bowl, leaving any fat behind.

Step 8 pinchofnom.com

Step 9

Add the cooked veg to the stock and add 2 stock cubes.

Step 9 pinchofnom.com

Step 10

Blitz in a food processor until smooth. If it’s too thick, add a little more water and a few drops of gravy browning if you’re using it.

Step 10 pinchofnom.com

Step 11

Stir well and serve. Or, you could let it cool and either freeze it or keep in the fridge until you’re ready to use it.

What could I serve with this Roast Beef and Gravy?

The list of accompaniments that would work with this Roast Beef and Gravy is endless!  Some of our favourites are the following:

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How do you know when Roast Beef and Gravy is cooked?

Cook your meat to your preference (we’ve included a handy table above to help you figure out cooking times!).

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Roast Beef and Gravy in the fridge for?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Roast Beef and Gravy in the fridge for approximately 3 days or so.

Can I freeze Roast Beef and Gravy?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Roast Beef and Gravy?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Our NEW cookbook Everyday Light is OUT NOW!

Roast Beef and Gravy

This Roast Beef and Gravy is perfect for a Sunday afternoon and great if you're counting calories or following a plan like Weight Watchers.
  • Prep Time
    5 MINS
  • Cook Time
    1 HR 30
  • KCals 416
  • Carbs 13G
WW Points
  • 8 Green
  • 8 Blue
  • 6 Purple

Ingredients

  • 1.3 kg beef joint all visible fat removed
  • 1 carrot cut into slices
  • 1 onion cut into slices
  • 2 medium potatoes peeled and sliced thickly
  • 500 ml water
  • 2 beef stock cubes
  • few drops gravy browning optional

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Place the chopped veg on the bottom of a decent sized roasting tin.
  2. If you have a trivet, place it over the vegetables and put the beef on top. If you don't have one, you can just place the beef joint on top of the veg.
  3. Season the beef well with sea salt and freshly ground black pepper and give it a massage!
  4. Pour 500ml of water into the tin to cover the veg (this will make your gravy so don't let it evaporate in the oven).
  5. Cook for the desired time (see the table above) at 180°C/gas mark 6.
  6. At the end of cooking time, check the joint with a meat thermometer (see the table above) and if it's ok, remove it from the oven to rest.
  7. In the meantime, scoop out the veg from the liquid, then pour the stock into a fat separator.
  8. Pour the stock out of the separator into a bowl, leaving any fat behind.
  9. Add the cooked veg to the stock and add 2 stock cubes.
  10. Blitz in a food processor until smooth. If it's too thick, add a little more water and a few drops of gravy browning if you're using it.
  11. Stir well and serve. Or, you could let it cool and either freeze it or keep in the fridge until you're ready to use it.

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Our NEW cookbook Everyday Light is OUT NOW!

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7 comments

See what others have to say

Anne WalkerMonday 15th April 2019

I will try this gravy recipe and let you know. I have been known to add a little brown sauce to add more flavour or just used onions, also just ordered the recipe book,which I can’t wait to try

Reply

Vicki hollowaySunday 14th October 2018

Hi, can this be done in the same way with a slow cooker please? Many thanks

Reply

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