Beef Roast is a great comfort food recipe for Sunday Dinner
Prep Time1 dayd20 minutesmins
Cook Time1 hourhr
Resting Time15 minutesmins
Total Time1 dayd1 hourhr35 minutesmins
Course: Main Course
Cuisine: American
Servings: 6servings
Calories:
Equipment
Roasting Pan with Rack
Ingredients
3-4poundbeef roast
1/4cuprubSee Recipe Below
1tbspminced onion
1cupbeef broth
1/2cupred wine
3carrots, peeled and sliced
1poundnew potatoes washed and quartered
1largeonion, peeled and quartered
1tbspextra virgin olive oil
1tspRedmond Real Sea Salt
1/2tsppepper
1tbspcornstarch
1/2cupmilk
1cupbeef broth
Instructions
Beef Rub
Cover the roast with the rub and then the minced onions, cover with plastic wrap, and put into the refrigerator for up to 24 hours.
Cooking the Roast
Preheat the Oven to 375°
Take the roast out of the refrigerator and bring to room temperature (about 2 hours)
Place the roast on a meat rack in a roasting pan.
Add 1 cup of beef broth and 1/2 cup of red wine. You can also add some of the onion pieces to the broth and wine and even to the top of the roast.
Optional: If you want your veggies really cooked and soft, add them in the very beginning.
Tent foil over the roast (optional) and place in the oven for 30 minutes
After 30 minutes take the roast out of the oven and add the vegetables to the bottom of the pan.
Cook until the desired doneness
Let the roast rest for 15 minutes while you prepare gravy if desired
Use the extra cup of beef broth to deglaze the roasting pan of drippings and crackles. Pour the juice from the roasting pan into a sauce pot. Bring to a boil over medium-high heat and whisk or stir the milk/cornstarch into the drippings, continuing to stir until thickened. Add salt and pepper to taste.