Roasted Beef with Gravy | Cooking Italian with Joe

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a cost-effective substitute.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice adds sweetness without alcohol, while cooking wine is often less expensive.

Preheat the oven to 350°F (175°C).

Let the beef roast sit at room temperature for at least 1 hour before cooking.

In a roasting pan, heat about 1/3 cup of olive oil until hot.

Sear the beef roast in the hot olive oil until browned on all sides.

Remove the beef from the pan and set aside.

Add chopped onion, garlic, carrots, and celery to the roasting pan.

Sprinkle in 1 teaspoon of thyme, 1 teaspoon of rosemary, 1/2 teaspoon of paprika, 1/8 teaspoon of nutmeg, and 3 bay leaves.

Add 1 stick of cinnamon and freshly ground black pepper to the pan.

Season with gray sea salt to taste.

Pour in 1/4 cup of red wine and 1/2 cup of beef broth into the pan.

Add 1 tablespoon of brown sugar to the mixture.

Return the seared beef roast to the pan, ensuring it is surrounded by the vegetables and liquid.

Cover the pan with aluminum foil and roast in the oven for 1.5 to 2 hours.

Check the beef for doneness after 1.5 hours, and continue roasting if necessary.

Once done, remove the foil and let the beef rest for 15-20 minutes before slicing.

To make the gravy, strain the drippings from the pan into a saucepan.

Whisk in 2 tablespoons of flour to thicken the gravy, simmering until desired consistency is reached.

Serve the sliced beef with the gravy poured over the top.

Cooking Techniques

Equipment Needed

Spice Level: