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
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!!!
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Enjoy!!!
Simply Sundays! ~ Roast Beef
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
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
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