Roast Beef with Gravy (Print Version)

# Ingredients:

→ For the Roast Beef

01 - 3-4 lb top round roast beef, at room temperature for 1.5 to 2 hours before cooking
02 - 3 Tbsp olive oil
03 - 1 Tbsp fresh rosemary
04 - 1 Tbsp minced garlic, from 3 cloves
05 - 2 tsp thyme leaves, or 1/2 tsp dried thyme
06 - 1 1/2 tsp fine sea salt
07 - 1 tsp freshly ground black pepper

→ For the Beef Gravy

08 - 1/4 cup cold water
09 - 1 1/2 Tbsp cornstarch
10 - 1/2 cup dry red wine
11 - 1 1/2 cups beef broth
12 - 1/4 tsp onion powder
13 - 1/4 tsp garlic powder
14 - 1/4 tsp fine sea salt, or to taste
15 - 1/4 tsp freshly ground black pepper, or to taste
16 - 2 Tbsp unsalted butter

# Instructions:

01 - Preheat oven to 450ºF. In a small bowl, mix olive oil, rosemary, garlic, thyme, sea salt, and black pepper. Let it sit for 5 minutes for the flavors to meld.
02 - Pat the roast dry with paper towels and tie it with kitchen string every 1-inch to ensure even thickness. Rub the seasoned oil all over the roast and insert an oven-safe thermometer into the deepest part of the roast.
03 - Set the roast onto a rack placed inside a roasting pan. Bake at 450ºF for 15 minutes. Without opening the oven, reduce the temperature to 250ºF and bake for about 28-30 minutes per pound or until the internal temperature reaches 135-140ºF for medium-rare.
04 - Remove the roast from the oven. Tent it with foil and let it rest for 15 minutes. The temperature will rise an additional 5ºF during resting.
05 - In a small bowl, combine the cold water and cornstarch to form a slurry. Set aside. Place the roasting pan with drippings over medium heat, add the red wine, and scrape the bottom to deglaze. Reduce the wine by at least half.
06 - Add the beef broth to the pan and bring to a light boil. Stir in onion powder, garlic powder, fine sea salt, and black pepper. Gradually whisk in the cornstarch slurry. Simmer for 3 minutes until thickened, then turn off the heat and stir in butter. Strain the gravy through a sieve if a smoother consistency is desired.
07 - Slice the rested roast thinly against the grain and serve with the prepared gravy.

# Notes:

01 - Let the beef rest at room temperature before roasting to ensure even cooking.
02 - Tying the roast promotes uniform thickness and consistent results.
03 - Always slice against the grain for maximum tenderness.

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