Roast Beef & Red Wine Gravy

A coworker shared this recipe with me and I thought I'd give it a try since I've never cooked roast beef before. 

Ingredients:

2.5 lbs boneless chuck roast

4 carrots, chopped

1/2 yellow onion, diced

10 yukon gold potatoes, cut in half

2 tbsp minced garlic

2 tbsp light olive oil

4 stalks celery, chopped

4 sprigs fresh thyme

Black pepper to taste

What To Do:

1. Preheat oven to 400 degrees.  Spray roasting pan with cooking spray.

2. Place chuck roast in pan and baste with olive oil, cracked pepper, minced garlic and spices of your choice. Place 3-4 sprigs of thyme under string wrapped around roast. If there's no string like mine, cut small incisions in the meat and tuck the thyme in there. 

3. Place potatoes, celery, onions and carrots in roasting pan along with beef.

4. Place in the oven and bake for 15 minutes. Lower heat to 350 degrees and bake for another 30 minutes.  The rule is to bake for 20 minutes for each pound.

5. Remove roast beef from oven and let cool for 10 minutes before carving.

* I baked mind for longer (1 hour) because I prefer my meat more well done that pink on the inside.

Red Wine Gravy

Ingredients:

Beef drippings

1 cup beef broth

1/2 cup red wine

1 tbsp flour

What To Do:

1. Keep the beef drippings and pour into a small pot on medium heat. Add red wine and stir for 2-3 minutes. 

2. Add beef stock and reduce to low and let simmer for 2-3 minutes. Finally add tbsp flour and mix well until gravy has thickened. 

My gravy came out very watery but it was full a flavor. Like one of the best tasting gravies I've tried so I recommend using more flour or cornstarch to thicken the consistency.  

Enjoy!

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