1 Video | Photo: Pat's Roast Beef Recipe
Ingredients
- 1 (3-pound) beef roast, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 8 ounces button mushrooms
- 2 small onions, quartered
Gravy:
- 1 cup red wine
- 1 cup low-sodium beef stock
- 2 tablespoons gravy flour (recommended: Wondra)
Directions
Preheat the oven to 375 degrees F.
Season the beef with salt and pepper, to taste.
Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides.
Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast.
Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet.
While the beef is resting, prepare the gravy.
Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth.
Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy.
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By morgan15x
Seattle
on January 29, 2013
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Used a little extra stock, just to make sure we weren't going too hard on the wine. Used an extra tbs of flour. Baked the roast about 2o minutes longer, and omitted mushrooms. DELISH!!
By redheadgoil
California
on January 28, 2013
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I would have given this 5 stars but the gravy was discusting! I will use a beef broth and flour gravy next time. The mushroom and onions were to die for, even my sons gobbled up all of theirs!
By dianallane
on January 13, 2013
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poured a bit of the red wine and the broth in the pan while cooking in oven. Loved the garlic chunks in the meat and in the bottom of the pot. Added 3 T of non gluten flour for the gravy and was delicious!!! Added a bit of port to the finished gravy. Yummy: Will make many times more!
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