Beef Roast with Red-Wine Gravy

Name: Beef Roast with Red-Wine Gravy
Prep time: 2 h 2 min
Cook time: 2 h 2 min
Total time: 2 h 2 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons dry mustard; 3 Tbsps all-purpose flour; 2 Tbsps chopped fresh thyme; 4 large cloves garlic, thinly sliced; 355 milliliters low-sodium beef broth; 1 Tbsp olive oil; 3 Tbsps olive oil; 1 large onion, peeled, cut into 8 wedges; 2 teaspoons onion powder; 1 teaspoon pepper; 2 kilograms boneless sirloin roast, tied; 355 milliliters red wine; 1 teaspoon salt; 8 servings Salt and pepper; 4 large sprigs thyme

Beef Roast with Red-Wine Gravy might be just the main course you are searching for. This recipe makes 8 servings with 446 calories, 66g of protein, and 12g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. A mixture of thyme, salt and pepper, thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 2 hours and 2 minutes.

Instructions

Make roast: Using a small, sharp knife, make slits all over beef roast and insert a piece of garlic deeply into each slit, so meat closes over garlic. In a small bowl, combine chopped thyme, mustard, onion powder, salt, pepper and olive oil. Rub mixture all over meat, place roast on a plate and refrigerate uncovered for 8 hours or overnight.

Ingredients you will need

Onion Powder

Beef Roast

Olive Oil

Mustard

Garlic

Pepper

Thyme

Meat

Salt

Dry Seasoning Rub

Equipment you will use

Knife

Bowl

Transfer roast from refrigerator to countertop 1 hour before cooking. Preheat oven to 500F. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top.

Ingredients you will need

Fresh Thyme

Onion

Equipment you will use

Roasting Pan

Oven

Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325F and roast until a meat thermometer inserted in thickest part of roast registers 125F for medium rare, about 1 hour, or 135F for medium, about 1 hour 15 minutes. Check once or twice during roasting time; if juices start to scorch on bottom of pan, add a little broth or water.

Ingredients you will need

Broth

Water

Meat

Equipment you will use

Kitchen Thermometer

Oven

Frying Pan

Remove meat to a platter, cover loosely with foil and allow to rest. (Meat will continue to cook while it rests; internal temperature will rise to 130F for medium rare or 140F for medium.)

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Remove rack from roasting pan.

Equipment you will use

Roasting Pan

Add 3 Tbsp. oil to pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking, until brown, 2 to 3 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Frying Pan

Pour in wine and broth and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to low and simmer for 10 minutes, whisking often. Strain through a fine-mesh sieve into a serving dish and season with salt and pepper.

Ingredients you will need

Salt And Pepper