Garlic Roast Beef with Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lb. roast
3 tsp. garlic, minced
4 garlic cloves, cut into small rectangular strips
1 tsp. salt
1 tbsp. vegetable oil
3/4 tsp. pepper
1/4 tsp. thyme
1/4 c. red wine
2 c. reduced sodium beef broth
2 tbsp. flour
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Directions: |
Directions:Remove roast from refridgerator and let sit till room temperature before cooking.
Combine minced garlic and salt into paste. Add oil, 1/2 tsp. pepper and thyme. Set aside.
Take roast and make random small incisions with a knife, insert a cut garlic strip into each incision. Place in roast fat side up. Rub paste over roast. Put about a centimeter of water in the bottom.
Oven sear roast, uncovered, at 450ºF for 20 minutes. Reduce heat to 325ºF. See notes below for cooking times.
Transfer to cutting board and tent with foil. Let stand 15 - 20 minutes before carving to seal in juices and flavors. If you omit this step your juices will run out of the meat when cut.
Gravy:
Place roasting pan over medium heat. Add wine, broth and remaining pepper to juices from roast. Bring to a simmer while stirring. Whisk flour with 1/4 c. water and mix in pan. Bring to a boil stirring constantly. Reduce heat and simmer for about 3 minutes until thickens. |
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Personal
Notes: |
Personal
Notes: Cooking temperatures on instant read thermometer:
medium rare 140ºF
medium 155º-160ºF
well done 175ºF
Cooking time:
rare 11 mins per lb/450g
medium 14 mins per lb/450g
well done 15 mins per lb/450g
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