Here’s a classic, hearty recipe for Round Beef and Gravy Over Mashed Potatoes — a comfort food favorite.
Round Beef and Gravy Over Mashed Potatoes
Ingredients
For the Beef:
- 2–3 lbs beef round steak or rump roast
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce (optional)
- 2 tablespoons flour or cornstarch (for thickening)
For the Mashed Potatoes:
- 2 lbs potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk (adjust for creaminess)
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Beef
- Season the beef with salt and pepper.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Brown beef on all sides, then remove and set aside.
Step 2: Make the Gravy
- In the same pan, sauté onions until softened, 3–5 minutes.
- Add garlic and cook 1 more minute.
- Sprinkle flour over onions and garlic, stir to form a roux.
- Slowly pour in beef broth while stirring to avoid lumps.
- Add Worcestershire sauce if using.
- Return beef to the pan. Reduce heat, cover, and simmer 1–1.5 hours until beef is tender.
- Remove beef and let gravy simmer uncovered to thicken to your liking.
Step 3: Make Mashed Potatoes
- Boil peeled, cubed potatoes in salted water until tender, 15–20 minutes.
- Drain and mash with butter and milk until smooth.
- Season with salt and pepper.
Step 4: Serve
- Slice or shred beef and serve over a bed of mashed potatoes.
- Spoon plenty of gravy over the top.
Tips
- For extra flavor, add a few sprigs of thyme or rosemary to the gravy while simmering.
- You can also add sliced mushrooms to the gravy for a richer taste.
- Make mashed potatoes creamier by using half-and-half instead of milk.
If you like, I can also give a slow-cooker version of this recipe where the beef becomes ultra-tender and the gravy extra rich.
