Roast Beef
This is my brother’s favorite meal, roast beef and mashed potatoes. I love this meal too. There is something so comforting about it. This time instead of mashed potatoes I’m making those Melting Potatoes again. Have I clearly articulated how good they are?!
Tips:
Any leftover roast beef and gravy can be used to make French Dip sandwiches the next day. Just toast some buttered French bread and add thin slices of the roast beef on top. Some people like some provolone cheese too. Serve alongside a small cup of the gravy for dipping.
Roast Beef
Serves 8
PREP 10 minutes
COOK 70 minutes
INGREDIENTS
1 (4-lb.) round roast
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
GRAVY
4 tablespoons butter
1 small onion, diced
4 tablespoons flour
2 cups of beef juices from the cooked roast
INSTRUCTIONS
Bring the roast to room temperature, uncovered, for an hour or two prior to cooking. This will help dry out the exterior and aid in making a delicious crust.
Preheat oven to 450°. In a small bowl, make a paste by combining the oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast- top, bottom and sides.
Roast the beef in a roasting pan for 15 minutes, then reduce heat to 375°. Roast for another hour or until the internal temperature of the beef registers between 130-135 degrees for medium-rare. Increase cooking time if you like a more well done piece of meat. Allow the meat to rest for 15 minutes, tented under foil, before slicing.
While the roast is resting make a gravy. In a sauté pan over medium heat, add the butter. When the butter has melted add the onion and a dash of salt. Sauté for about 5 minutes until the onion is soft. Add the flour and whisk for a minute, cooking the flour until it has a little color on it.
Whisk in the juice from the roasting pan and any that have accumulated from the resting roast. If you have less than 2 cups of liquid, add some water to make up the difference. Continue to whisk as the gravy begins to thicken and no lumps remain.
Slice the roast against the grain, thinly. Enjoy!