Oven Roast Beef

Prep Time : 00h 20
Cooking Time : 02h 00
Servings Number : 6 people
Ingredients
- 3 lb beef roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, cut into large chunks
- 1 garlic bulb, cut in half lengthwise
- 1 cup red wine
- 1 ½ cups beef broth
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- ○ 2 tablespoons butter (optional, for a richer jus)
Method
- Preheat your oven to 350°F (175°C
- Season the beef roast generously with salt and pepper on all sides
- 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
- Remove the meat from the pan and add the onions, carrots, and garlic.
- Sautee or about five minutes
- 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
- Once the beef is done, remove it from the roasting pan and let it rest under foil for about 15 minutes.
- Pour the pan juices into a small saucepan, leaving the vegetables behind. Skim off any excess fat.
- Bring the pan juices to a simmer over medium heat and reduce the liquid by about half. This should take about 8-10 minutes.
- Add butter for a richer jus if desired, and stir until it melts.
- Season with salt and pepper, adjusting the taste as needed
- Slice the rested beef and serve it alongside some roasted potatoes.
- Drizzle the red wine jus over the beef and garnish with freshly chopped parsley. Enjoy