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–+ servings
roast beef cooked to rare and sliced in thin slices for serving

Beef Roast with Roasted Vegetable

Course: Main Course
Cuisine: American
Prep Time: 1 day 20 minutes
Cook Time: 1 hour
Resting Time: 15 minutes
Total Time: 1 day 1 hour 35 minutes
Servings: 6 servings
Calories:
Beef Roast is a great comfort food recipe for Sunday Dinner
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Equipment

Ingredients

  • 3-4 pound beef roast
  • 1/4 cup rub See Recipe Below
  • 1 tbsp minced onion
  • 1 cup beef broth
  • 1/2 cup red wine
  • 3 carrots, peeled and sliced
  • 1 pound new potatoes washed and quartered
  • 1 large onion, peeled and quartered
  • 1 tbsp extra virgin olive oil
  • 1 tsp Redmond Real Sea Salt
  • 1/2 tsp pepper
  • 1 tbsp cornstarch
  • 1/2 cup milk
  • 1 cup beef 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.