Description
Roast beef comes out perfectly tender when cooking at a low temperature, revealing juicy meat that melts in your mouth. Your careful technique ensures a delectable centerpiece for any special meal.
Ingredients
Scale
Main Protein:
- 3–4 lb Beef Roast
Seasoning Blend:
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
Supporting Ingredients:
- 2 tablespoons Olive Oil
- 1 large Onion
- 4 Carrots
- 4 Celery Stalks
- 4 Garlic Cloves
- 1 cup Beef Broth
- ½ cup Red Wine
Instructions
- Mix 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried thyme, and ½ tsp dried rosemary in a small bowl. Thoroughly pat your 3-4 lb beef roast dry with paper towels, then rub the spice mixture all over the meat.
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear your roast for 3-4 minutes on each side until a deep brown crust develops. Transfer the roast to a plate.
- Toss 1 quartered onion, 4 chopped carrots, and 4 chopped celery stalks into the Dutch oven. Cook for 8-10 minutes, stirring occasionally, until vegetables soften and brown. Scrape up the flavorful browned bits from the pan bottom.
- Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Pour ½ cup red wine into the Dutch oven, scraping any remaining browned bits. Let the liquid simmer for 2-3 minutes.
- Add 1 cup beef broth to the Dutch oven.
- Place the seared roast on top of the vegetables. Cover with a tight lid and slide into a 275F oven.
- Roast for 3-4 hours, checking for fork-tender texture after 3 hours.
- Check internal temperature: For medium-rare, aim for 130-135F. For medium, target 135-145F. For medium-well, reach 145-155F.
- Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20-30 minutes.
- Slice the roast against the grain into thin pieces.
- Strain cooking liquid into a saucepan and skim off excess fat.
- For cornstarch gravy, whisk 2 tbsp cornstarch with 2 tbsp cold water. Bring strained liquid to a simmer, then slowly whisk in the slurry until thickened.
- For roux gravy, melt 2 tbsp butter and whisk in 2 tbsp flour. Cook for 1-2 minutes, then gradually add strained liquid. Simmer until thickened.
- Taste the gravy and season with salt, pepper, and optional Worcestershire sauce or lemon juice.
- Arrange sliced roast on a platter and drizzle with optional gravy. Serve with your favorite side dishes.
Notes
- Pat the meat thoroughly dry before seasoning to ensure a perfect sear and develop a rich, flavorful crust.
- Use a meat thermometer for precise doneness, checking internal temperature in the thickest part of the roast without touching bone.
- Let the roast rest completely before slicing to allow juices to redistribute, keeping the meat tender and moist.
- For a gluten-free version, replace wheat flour with cornstarch or alternative thickeners when making gravy, and double-check all ingredient labels.
- Prep Time: 15-20 minutes
- Cook Time: 3-4 hours 20-25 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg