A weeknight rescue when you have a good roast on hand: slice it thin, warm it through, and make a quick pan gravy with the drippings. This shelf gives you dinner in minutes.

Serves 2. 25 minutes, 15 at the stove.

About 850 calories a serving, 71 g protein, 11 g carbohydrate, 56 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Set the roast on a cutting board and let it sit at room temperature while you start. Slice one half onion into thin strips and mince one garlic clove. Heat 1 tablespoon of butter in a skillet over medium-high heat.
2. Cook the onion and garlic in the butter until softened, about three minutes, then push to the side of the pan. Slice the roast beef thin against the grain and lay the slices in the pan in a single layer. Cook until the edges are warm, about two minutes per side; transfer to a plate.
3. Add 1 tablespoon of flour to the pan drippings and stir constantly for one minute. Pour in one cup of beef broth and scrape the pan to dissolve the browned bits. Simmer until the gravy thickens, about three minutes.3 min
4. Whisk in the remaining 1 tablespoon of butter to finish the gravy, then taste and add salt and pepper as needed. Return the beef to the pan just to warm it through, about one minute.1 min

Note Swap the beef broth for red wine or water with a bouillon cube if needed. Leftovers keep refrigerated for three days; reheat gently with a splash of broth. Serve over egg noodles, rice, or mashed potatoes to soak up the gravy.