Ingredients:
For the Roast Beef:
- 3-4 pounds (1.4-1.8 kg) beef roast (e.g., chuck roast, sirloin, or rump roast)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 onion, sliced
- 3-4 carrots, peeled and cut into chunks
- 3-4 potatoes, peeled and cut into chunks
- 1 cup beef broth
- 1/2 cup red wine (optional)
For the Gravy (Optional):
- 2 tablespoons all-purpose flour
- 2 tablespoons water
Instructions:
1. Prepare the Roast Beef:
- Preheat your oven to 325°F (163°C).
- In a small bowl, mix together the minced garlic, salt, black pepper, dried thyme, dried rosemary, dried oregano, and olive oil to create a seasoning paste.
- Rub the seasoning paste evenly all over the beef roast. This adds flavor and helps create a delicious crust.
2. Sear the Beef:
- Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Once hot, add the seasoned beef roast. Sear it on all sides until it’s nicely browned. This should take about 2-3 minutes per side.
3. Prepare the Vegetables:
- While the beef is searing, prepare the vegetables. Slice the onion, peel and cut the carrots, and peel and cut the potatoes.
4. Create the Cooking Bed:
- After searing the beef, remove it from the skillet or Dutch oven. Place the sliced onion, carrots, and potatoes in the bottom of the skillet or Dutch oven to create a bed for the roast.
5. Add Liquid:
- Pour the beef broth and red wine (if using) over the vegetables. This will help create a flavorful sauce.
6. Cook:
- Place the seared beef roast on top of the vegetable bed. Cover the skillet or Dutch oven with a lid or foil.
- Transfer the skillet or Dutch oven to the preheated oven and roast for approximately 2.5 to 3 hours. Cooking times can vary depending on the roast size and desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C), while for medium, aim for 145°F (63°C).
7. Rest the Roast:
- Once the roast beef is done, remove it from the oven and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in a juicier and more tender roast.
For the Gravy (Optional):
8. Make the Gravy:
- In a small bowl, mix together the all-purpose flour and water to create a paste.
- Place the skillet or Dutch oven with the cooking liquid and vegetables back on the stovetop over medium heat. Bring the liquid to a simmer.
- Stir the flour paste into the simmering liquid and cook for a few minutes until the gravy thickens.
9. Slice and Serve:
- Slice the rested roast beef into thin slices and serve with the vegetables and gravy.
Enjoy your tender, slow-cooked roast beef! It’s a hearty and comforting meal, perfect for a special dinner or a Sunday roast.