Beef with Gravy (Print Version)

# Ingredients:

→ Beef Prep Essentials

01 - 3 to 4 pounds of top round beef, left out 1.5 to 2 hours to warm up
02 - 3 tablespoons of olive oil
03 - 1 tablespoon chopped fresh rosemary
04 - 1 tablespoon garlic, finely minced from 3 cloves
05 - 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
06 - 1 and 1/2 teaspoons sea salt (fine grain)
07 - 1 teaspoon coarsely ground black pepper

→ Gravy-Making Ingredients

08 - 1/4 cup of cold water
09 - 1 and 1/2 tablespoons cornstarch
10 - 1/2 cup of dry, red wine
11 - 1 and 1/2 cups beef stock or broth
12 - 1/4 teaspoon garlic powder
13 - 1/4 teaspoon onion powder
14 - 1/4 teaspoon fine salt (taste and adjust)
15 - 1/4 teaspoon ground black pepper (adjust to your liking)
16 - 2 tablespoons unsalted butter

# Instructions:

01 - Heat the oven to 450°F. Combine olive oil, rosemary, garlic, thyme, sea salt, and pepper in a bowl. Leave it for 5 minutes to absorb.
02 - With kitchen towels, pat the roast dry before tying it with string every inch. Coat the roast in the oil seasoning mix, ensuring it’s fully covered. Place a meat thermometer in the thickest section.
03 - Position the roast on a rack in a roasting pan. Bake at 450°F for the first 15 minutes. Then drop the heat to 250°F without opening the oven. Cook 28-30 minutes per pound until an internal temperature reaches 135-140°F for medium-rare.
04 - Take the roast out and loosely cover with foil. Rest for 15 minutes so the temperature rises another 5°F.
05 - Whisk the cornstarch with the cold water in a bowl to make the slurry. Set that aside. Pour the wine into the roasting pan, set it on medium heat, and scrape up the cooked bits (this is called deglazing). Let half of the wine evaporate as it reduces.
06 - Pour in the beef stock, bring it to a slight boil, and sprinkle in the salt, onion powder, garlic powder, and pepper. Stir in the cornstarch mix slowly while whisking. Let it bubble until it thickens, about 3 minutes. Turn off the heat, stir in butter, and strain it through a sieve for smooth gravy, if you prefer.
07 - Cut the rested beef into thin slices against the grain and drizzle it with the warm gravy to serve.

# Notes:

01 - Make sure the beef isn’t straight from the fridge when roasting. Let it warm up for even cooking.
02 - Tying the meat makes it cook evenly by keeping the thickness consistent.
03 - Cut against the grain to get the most tender beef slices.

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