Beef

Roast Beef

Roast beef seems to be one of those dinners that has lost a bit of traction along they way

I have heard it described as boring or a meal I had too much as a kid

Well I’m here to tell you that this version is not your Mom’s roast beef

The difference you ask?

Marinade

That’s right, we marinate so many different forms of beef that I have to wonder why we wouldn’t want to marinate a roast beef.  This can only add more flavor to the beef itself as well as the gravy

I have about a 3 pound top round roast

I slice up some garlic into thin sticks, using a knife I make slits all over the fat cap side of the roast and slip the garlic in

Now for the marinade

You will need 1 cup of dry red wine (like a Cabernet), 1 cup of stock, 1/4 Worcestershire Sauce and 1 tablespoon of Gravy Master

Place the roast in a resealable bag, pour all your marinade ingredients on the roast

Push all the air out of the bag, rub the marinade all around the roast, seal and refrigerate over night if you can (2 days would be even better)

After the meat marinates, remove your from the bag and let come to room temperature

Reserve the marinade for the gravy

I like to tie the roast so it holds it’s shape while cooking.  I’m going to cook this in my rotisserie.  So if your cooking in the oven, place the roast in a pan on top of some sliced carrots and celery

Sprinkle the roast with kosher salt and ground black pepper

Cook for an hour at 350 F or until a thermometer reads 150-155 F for medium

Remove the roast from the oven and let it rest at least 10 minutes before slicing

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While the roast is resting, lets work on some gravy

Place your reserved marinade into a sauce pan, along with any drippings left from cooking the roast

Bring to a boil, reduce to a simmer and cook for 15 minutes

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In another pot, melt 2 tablespoons of butter, then whisk in 1/4 cup of flour and cook until just lightly browned

Whisk this roux into your simmering gravy and allow to thicken about 5 minutes

Cut the beef very thinly

Yum!

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Drizzle with gravy and some fresh parsley

This can be served with your favorite sides or simply on a sandwich with gravy for dipping!

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Enjoy!!!

Simply Sundays! ~ Roast Beef

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

3 pound top round roast beef

2 garlic cloves

1 cup of dry red wine (Cabernet)

1 cup of stock

1/4 Worcestershire Sauce

1 tablespoon of Gravy Master

kosher salt

ground black pepper

2 tablespoons of butter

1/4 cup of flour

1/2 cup of fresh chopped parsley (optional)

Directions

Slice up some garlic into thin sticks and using a knife I make slits all over the fat cap side of the roast and slip the garlic in

Marinate the meat with 1 cup of dry red wine (Cabernet), 1 cup of stock, 1/4 Worcestershire Sauce and 1 tablespoon of Gravy Master.  Place the roast in a sealable bag, pour all your marinade ingredients on the roast.  Push all the air out of the bag, rub the marinade around the roast, seal and refrigerate over night if you can

After it marinates, remove your meat from the bag and let come to room temperature. Reserve the marinade for the gravy.  Tie the roast so it holds it’s shape while cooking.  I’m going to cook this in my rotisserie.  So if your cooking in the oven, place the roast in a pan on top of some sliced carrots and celery.  Sprinkle the roast with kosher salt and ground black pepper.  Cook for an hour at 350 F or until a thermometer reads 150-155 F for medium

Remove the roast from the oven and let it rest at least 10 minutes before slicing

Place your reserved marinade into a sauce pan, along with any drippings left from cooking the roast.  Bring to a boil, reduce to a simmer and cook for 15 minutes

In another pot, melt 2 tablespoons of butter, then whisk in 1/4 cup of flour and cook until just lightly browned.  Whisk this roux into your simmering gravy and allow to thicken about 5 minutes

Slice your meat thin.  Drizzle with gravy and some fresh parsley

Tools used to make this recipe

Simply Bamboo Cutting Board

Pyrex 3-Piece Glass Measuring Cup Set

© Simply Sundays 2016
All rights reserved

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