Roast Beef
This Roast Beef recipe takes a lean round roast, studs it with slivers of garlic and coats it in a fresh herb rub, then roasts it hot and finishes it low for a browned crust and a pink center. Includes a full doneness chart and a red wine pan gravy.
Servings: 10
Calories: 257kcal
Ingredients
For the roast
- 4 pounds round roast fat trimmed
- ¼ cup olive oil
- 6 cloves garlic chopped
- 4 cloves garlic cut into slivers
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
For the gravy
- 1 cup red wine
- 1 cup beef broth low sodium
- 1 sprig fresh rosemary
- 1-2 cloves garlic crushed
- 1 tablespoon cornstarch
- 2 teaspoons water
Instructions
- Take the 4 pound round roast out of the fridge at least 1 hour and no more than 2 hours before cooking.
- Preheat the oven to 450°F.
- Combine ¼ cup olive oil, 6 cloves chopped garlic, 1 tablespoon chopped basil, 1 tablespoon chopped rosemary, 1 teaspoon dried thyme, 1 teaspoon salt and 1 teaspoon pepper in a small bowl.
- Cut evenly spaced slits into the roast with a sharp knife and insert the 4 cloves of garlic slivers.
- Rub the herb mixture over the roast and place it in a roasting pan with a rack.
- Roast uncovered for 15 minutes at 450°F, then reduce to 325°F and roast for another 1 hour 45 minutes for medium, or 2 hours for well done. Go by internal temperature rather than time: pull the roast at 130°F for medium rare, 140°F for medium, or 150°F for medium well.
- Remove the roast, transfer it to a cutting board or platter, and rest it for 15 to 30 minutes before slicing. It will rise about 5°F as it rests.
- While the roast rests, make the gravy. Strain the pan drippings into a saucepan and add 1 cup red wine, 1 cup beef broth, 1 sprig rosemary and 1 to 2 crushed garlic cloves. Simmer for 2 to 3 minutes. Whisk 1 tablespoon cornstarch with 2 teaspoons water into a smooth slurry, then whisk it into the gravy to thicken.
- Slice the roast thinly against the grain and serve with the gravy.
Video
Notes
- Use a meat thermometer. Cooking times vary with the shape of the roast and the accuracy of your oven. Internal temperature is the only reliable guide.
- Pull it before it reaches your target. The roast climbs about 5°F while resting. Pull at 130°F for a final 135°F medium rare.
- Round is a lean cut, so medium rare to medium is where it’s happiest. Past that it does start to dry out.
- Slice against the grain and slice it thin. This matters more on round than on any other cut.
- No rack? Lay thick slices of onion and carrot in the pan and sit the roast on those. They’ll lift it clear and flavor the drippings.
- Season ahead if you can. Rubbing and studding the roast the night before improves it. It still needs its hour on the counter before cooking.
Nutrition
Serving: 1serving | Calories: 257kcal | Carbohydrates: 3g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 356mg | Potassium: 763mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 4mg
