What you need: measuring spoons/cups, Pyrex measuring jug roasting pan, chef’s knife, cutting board, fine mesh strainer, aluminum foil
- 3 – 4lb roast beef
- 1 medium onion
- 2 carrots (peeled & chopped)
- 2 tsp garlic puree
- 2 tbs olive oil
- 2 tsp salt
- 1 tsp pepper
Preheat oven to 400˚F. Slice the onion and create a bed for the roast. Place the carrots alongside the onion and put the roast on top. Rub the beef with olive oil and garlic puree. Generously cover with salt and pepper. Place roast in the oven and cook for 20 minutes per pound + 20 minutes. Cook until the beef reaches an internal temperature of 160˚. Remove the roast and let it rest covered in foil on a carving board for about ten minutes. While it’s resting work on the gravy.
- 1 cup beef stock (I like to use 1 Knorr beef bouillon cube dissolved in 1 cup of boiling water)
- 1/4 cup red wine
- 2 tbs flour
- bits from the bottom of the pan
Before you begin, use a spoon to “spoon” out the extra fat in the pan. This is the yellowish clear liquid. Heat the pan on your stovetop on a medium-high heat and add 2 tablespoon of flour. Use a wooden spoon to mix that in with all the bits on the bottom of the pan. Next add the wine. The alcohol will cook off, but adds some great flavor to the gravy. Once you’ve successfully scraped all the bits off the bottom of the pan, add in about a cup of chicken stock and bring to a boil. Simmer until the gravy is thickened. Pour the gravy through a fine sieve to catch all the yucky bits. Add salt and pepper to taste.