thepioneerwoman4.0
Roast Beef
Serve this roast beef for Christmas dinner! Tender and flavorful, but less expensive than other cuts, it's best sliced thin and served with potatoes.
👥 8 Servings⏱️ Prep & Cook: 2h 10m⏳ Prep: 10 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●skillet
- ●whisk
- ●stove
📝 Preparation Steps
1
Cut 12 slits all over beef. Thinly slice the garlic cloves lengthwise into 12 pieces. Insert the garlic pieces into the slits. Let rest at room temperature for ⏱️ 1 hour.
garlic4 cloves
2
Preheat the oven to 475°F.
3
In a small bowl, combine the seasoned salt, brown sugar, and black pepper. Brush the roast with olive oil and sprinkle the seasoning mixture all over.
4
Place the onions and thyme sprigs in a large cast-iron skillet. Add the red wine. Place the roast over top and top evenly with the butter. Place in the oven for ⏱️ 15 minutes. Without removing the roast from the oven, reduce the temperature to 275°F and cook for 45 to ⏱️ 60 minutes, or until a thermometer inserted into the center of the meat measures 120°F. Remove from the oven and transfer the roast to a plate. Tent with foil. Let rest for ⏱️ 15 minutes (or until an internal thermometer in the meat measures around 132°F for medium rare.)
onion, thinly sliced1
5
Meanwhile, remove the thyme sprigs from the skillet. Whisk together the beef stock and flour until smooth. Pour into the skillet and return to the stove on medium heat. Bring to a simmer, then cook for ⏱️ 5 minutes, stirring occasionally until smooth and thickened.
6
Thinly slice the beef and serve with the gravy.
Nutrition Facts
calories
485 Calories
fat Content
25 g
fiber Content
1 g
sugar Content
2 g
sodium Content
800 mg
protein Content
51 g
trans Fat Content
0 g
cholesterol Content
166 mg
carbohydrate Content
5 g
saturated Fat Content
10 g
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