Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
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  • 1 star values: 0

Worthy of a special occasion, Beef Roast with Red-Wine Gravy makes the list. This boneless sirloin roast is seasoned with sliced garlic cloves and a rub of fresh thyme, dry mustard, and olive oil. The red-wine gravy is also good over savory mashed potatoes.

Recipe by MyRecipes December 2011

Gallery

Credit: Mark Thomas; Styling: Susan Vajaranant

Recipe Summary

prep:
15 mins
chill:
8 hrs
stand:
1 hr
cook:
1 hr 47 mins
total:
11 hrs 2 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer roast from refrigerator to countertop 1 hour before cooking. Preheat oven to 500ºF. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top. Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325ºF and roast until a meat thermometer inserted in thickest part of roast registers 125ºF for medium rare, about 1 hour, or 135ºF 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. 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 130ºF for medium rare or 140ºF for medium.)

  • Make gravy: Remove rack from roasting pan. Add 3 Tbsp. oil to pan. Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking, until brown, 2 to 3 minutes. 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.

  • Remove strings from roast, slice meat and serve with gravy.

Nutrition Facts

516 calories; fat 21g; saturated fat 6g; protein 64g; carbohydrates 7g; fiber 1g; cholesterol 133mg; sodium 684mg.
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