Perfectly cooked roast of beef sliced and drizzled with gravy topped with fresh chopped parsley and fresh grated garlic

Roast Beef

A top round roast marinated in wine, Worcestershire Sauce and seasonings for delicious flavor in every bite!

Roast beef seems to be one of those dinners that has lost a bit of traction along the 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 the roast beef you grew up eating

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

Trust me this will help bring roast beef back to your dinner menu!

To start we have a 3 pound top round roast

Cut 2 garlic cloves into thin slices

Cut small slits into the roast and slide the slices of garlic into the cuts

Now let’s work on the marinade

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

Click on our links to make your own stock

Homemade Instant Pot Chicken Stock

Homemade Beef Stock

Add the ingredients to a bowl and whisk together

Place the roast in a sealable bag and add in the marinade

Force the air out and seal the baggie

Refrigerate for a couple of hours or even better over night

Once the roast is done marinating remove to a pan and allow to come to room temperature (around 30 minutes)

Reserve the marinade for making the gravy

Is it safe to use the marinade for a gravy?

Yes, as long as you follow certain steps. Bring the marinade to a boil and cook at least a minimum of 5 minutes at a boil to ensure that any bacteria transferred from the meat is destroyed.  If using a thermometer the liquid should be at least 212 degrees F

Preheat your oven to 350 degrees F

Lay butcher’s string out and place the roast on top

I like to tie the roast to help keep it’s shape during cooking

Tie and snip off any excess string

We are roasting this in the oven so I want some veggies to act as a bed in the bottom of the pan

Not only will this keep the roast from sticking to the pan it will also help flavor any of the drippings which will enhance the flavor of the gravy

Let’s go ahead and slice up 1 onion, 1 carrot and 1 stalk of celery

Lay the veggies into the roasting pan

Place the roast on top of the veggies and sprinkle it with kosher salt and ground black pepper

Place in the oven and roast for around 1 hour or until a thermometer reads 150-155 F for medium

Remember the roast will cook another 5-10 degrees while it rests so judge accordingly

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

While the roast is resting, lets work on some gravy

Place the reserved marinade into a sauce pan along with any drippings left from cooking the roast (discard the veggies)

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

Next we will need to make a roux to thicken the gravy

What is a roux?

A roux is equal parts flour and a fat like butter used to thicken gravies and sauces.  You tend to want to cook them together until golden brown to remove any flour flavor

In a pan combine 2 tablespoons of butter with 1/4 cup of flour

Cook while whisking until the mixture is golden brown in color

This will ensure there is no flour taste to the gravy

Whisk a little bit of roux at a time into the gravy until you achieve your desired thickness

Slice the beef very thinly and serve drizzled with gravy

We also like to sprinkle with chopped fresh parsley and grated fresh garlic for an extra pop of flavor!!!

We love it when our readers make and share our recipes!

Post a pic on your social media and tag us @ #simplysundayshomecooking

Also click on our below links for some of our other favorite roasts!!

Roast Fillet of Beef

Stuffed Pork Roast

Roast Leg of Lamb

Perfectly cooked roast of beef sliced and drizzled with gravy topped with fresh chopped parsley and fresh grated garlic

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 (chicken or beef)

1/4 Worcestershire Sauce

1 tablespoon of Gravy Master

kosher salt

ground black pepper

1 onion

1 carrot

1 stalk of celery

2 tablespoons of butter

1/4 cup of flour

chopped fresh parsley for serving  (optional)

grated fresh garlic for serving (optional)

Directions

Cut 2 garlic cloves into into thin slices and using a knife make slits all over the fat cap side of the roast and slip the garlic in

Place the roast in a sealable bag and add in a marinade of 1 cup of dry red wine (like a Cabernet), 1 cup of stock (chicken or beef), 1/4 Worcestershire Sauce and 1 tablespoon of Gravy Master.  Push all the air out of the bag, seal and refrigerate for 2 hours or even better overnight

Once the roast is done marinating remove to a pan and allow to come to room temperature (around 30 minutes).  Reserve the marinade for making the gravy.  Preheat your oven to 350 F.  Lay butchers string out and place the roast on top.  Tie and snip off any excess string

Slice 1 onion, 1 carrot and 1 stalk of celery and lay in the bottom of a roasting pan.  Place the roast on top.  Sprinkle the roast with kosher salt and ground black pepper

Place in the oven and roast for around 1 hour or until a thermometer reads 150-155 F for medium.  Remember the roast will cook another 5-10 degrees while it rests so judge accordingly

Remove the roast from the oven and let it rest at least 10 minutes before slicing.  Bring to a boil, reduce to a simmer and cook for 15 minutes.  In a pan combine 2 tablespoons of butter with 1/4 cup of flour.  Cook while whisking until the mixture is golden brown in color.  Whisk a little bit of roux at a time into the gravy until you achieve your desired thickness

Slice the beef very thinly and serve drizzled with gravy.  We also like to sprinkle with chopped fresh parsley and grated fresh garlic for an extra pop of flavor

Tools used to make this recipe

Regency Natural Cooking Twine 1/2 Cone 100% Cotton 500ft

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

ZELITE INFINITY Chef Knife 8 inch

ZELITE INFINITY Boning Knife 6 Inch

OXO Good Grips Flat Wire Whisk

OXO Good Grips Balloon Whisk

© Simply Sundays 2020
All rights reserved


Published by

One thought on “Roast Beef

We love reader comments! Tell us what you think!