This red wine braised beef roast is seasoned with garlic and thyme, cooked to perfection, and served with a rich, buttery gravy made from the pan drippings. Ideal for a comforting dinner.
Ingredients
3 pounds beef roast
4 cloves minced garlic
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons fresh thyme
1 cup red wine
1 cup beef broth
4 tablespoons butter
Method
In a small bowl, mix together minced garlic, olive oil, sea salt, freshly ground black pepper, and chopped thyme to form a savory paste. Generously apply this mixture over the beef roast and allow it to sit at room temperature for an hour. Don’t forget to preheat your oven to 500°F (260°C) after 40 minutes.
Line a large baking sheet with two sheets of aluminum foil, creating a sturdy base. Center your seasoned beef roast on the foil.
Place the baking sheet in the hot oven and roast the beef for 18 minutes to achieve a golden-brown crust.
After the time is up, carefully remove the roast from the oven. Fold the foil around it to create a sealed package, and return it back to the oven. Reduce the temperature to 170°F (75°C) and let it cook for an additional hour.
Use a meat thermometer to check the roast's internal temperature: aim for 120-125°F for rare, 130-140°F for medium-rare, or 140-150°F for medium.
Once cooked to your liking, take the roast out and let it rest on a cutting board to retain its juices.
In a saucepan, pour in the flavorful drippings from the roast along with red wine and beef broth. Heat the mixture over medium-high heat until it reduces by a quarter. Then, lower the heat and whisk in cold butter, one cube at a time, until the sauce is silky smooth. Adjust seasoning with salt and pepper.
Slice the roast into half-inch pieces and serve it drizzled with the rich pan sauce for an unforgettable meal.
