Oven Roast Beef

Method

1. Preheat your oven to 350°F (175°C
2. Season the beef roast generously with salt and pepper on all sides
3. In a large oven-safe skillet or roasting pan, heat the oil over medium-high heat. Sear the beef roast on all sides until golden brown, about 2-3 minutes per side
4. Remove the meat from the pan and add the onions, carrots, and garlic.
5. Sautee or about five minutes
6. Place the roast in the preheated oven and roast for about 1 ½ - 2 hours, or until the internal temperature reaches your desired doneness 120-125°F (49-52°C) for rare ● 130°F (54°C) for medium-rare ● 140°F (60°C) for medium ● 150°F (66°C) for medium-well ● 160°F (71°C) for well-done
7. Once the beef is done, remove it from the roasting pan and let it rest under foil for about 15 minutes.
8. Pour the pan juices into a small saucepan, leaving the vegetables behind. Skim off any excess fat.
9. Bring the pan juices to a simmer over medium heat and reduce the liquid by about half. This should take about 8-10 minutes.
10. Add butter for a richer jus if desired, and stir until it melts.
11. Season with salt and pepper, adjusting the taste as needed
12. Slice the rested beef and serve it alongside some roasted potatoes.
13. Drizzle the red wine jus over the beef and garnish with freshly chopped parsley. Enjoy