Roast Beef

Roast beef is a classic dish that has fast become one of my go-to dinner options. It's easy to make, and when you know how to prepare a roast just right, you don't need an expensive cut to make something fabulicious.

Course dinner

Cuisine American, Southern

Prep Time 10

Cook Time 2

Marinate 8

Total Time 10 10

Servings -8

Calories 328kcal

Author Imma

Equipment

Oven-safe casserole
Small saucepan
Instant-read thermometer

Ingredients

Roast Beef

1 3-4-pound (1.5-2k) beef eye of round roast
Salt and freshly ground pepper, to taste
2-4 tablespoons (28-56 ml) olive oil or butter
1 teaspoon ( 1 g) minced thyme
1-2 teaspoons (2-4 g) paprika
1-2 teaspoons (1-2 g) rosemary, minced
3-4 cloves garlic, minced
½ teaspoon (1 g) cayenne pepper
6 cloves garlic whole, for stuffing

The Sauce

2-3 tablespoons (28g-42g) butter
1 cup (235ml) dry red wine, Merlot or Cabernet Sauvignon
1 cup (250ml)beef broth
salt and pepper, to taste

Instructions

Roast Beef

Rinse roast, pat dry beef, and then season it with salt and pepper.
Mix the olive oil or butter, thyme, paprika, rosemary, minced garlic, and cayenne pepper in a small bowl. Rub it all over the beef roast, covering every inch of it with marinade. Put it in a ziplock bag or cover it in a bowl. Refrigerate overnight.
Drain the marinade and set it aside when you're ready to roast it. Remove any herbs or spices from the cook the roast.
Using a sharp knife, cut deep slits all over the roast. Then stuff the slits with the cloves of garlic.
Melt butter or add oil to a pan and heat over medium-high heat, searing the roast on all sides until slightly brown—about 3-4 minutes on each side. That will help hold the juices and set the crust.
Place in the desired oven-safe casserole or cast iron pot. If desired, add vegetables at the bottom of the dish, and place beef on top of vegetables.
Cook the roast in a preheated 250℉/120℃ oven for 1-2 hours or until an instant-read thermometer inserted into the thickest part of the roast reads 130-140℉/55-60℃. Please remember that the cooking time varies depending on the roast's shape, size, and desired doneness.

The Sauce

While the beef is roasting, heat the reserved marinade in a small saucepan and add red wine and beef broth over medium-high heat. Then lower the heat and simmer until reduced and slightly thickened. Add butter and adjust salt and pepper to taste.
Remove the roast from the oven and let it rest for 15-20 minutes to allow the juices to redistribute evenly throughout the roast before slicing.
Serve with mashed potatoes or make roast beef sandwiches.

Nutrition