Ingredients
For the Roast Beef:
3-4 lb top round roast beef*, at room temperature 1.5 to 2 hours before cooking
3 Tbsp olive oil
1 Tbsp fresh rosemary
1 Tbsp minced garlic, from 3 cloves
2 tsp thyme leaves, or 1/2 tsp dried thyme
1 1/2 tsp fine sea salt
1 tsp freshly ground black pepper
For the Beef Gravy:
1/4 cup cold water
1 1/2 Tbsp corn starch
1/2 cup dry red wine
1 1/2 cups beef broth
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp fine sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
2 Tbsp unsalted butter
US Customary – Metric
Instructions
How to Make Roast Beef:
Preheat oven to 450ºF. You’ll need a roasting pan with an oven rack to allow the air to circulate and to catch the drippings for gravy.
In a small bowl, mix together oil, rosemary, garlic, thyme, salt and pepper. Set aside for the flavors to meld for 5 minutes.
Pat the roast dry with paper towels and tie it with a kitchen string in 1-inch increments to create a more even thickness on the roast. Rub the roast all over with the seasoned oil. Put an oven-safe thermometer into the deepest part of the roast and set the roast on a rack inside the roasting pan.
Bake on the center oven rack at 450ºF for 15 minutes then (without opening the oven), reduce heat to 250ºF and bake for about 28-30 minutes per pound, or until the thickest part of the roast reaches 135-140ºF for Medium-Rare**. Note the temperature will continue to rise 5 degrees as it rests.
Remove from the oven, tent with foil, and rest 15 minutes while you make the gravy. When ready to serve, cut against the grain, shaving the meat into thin slices.
How to Make Beef Gravy
In a small bowl, stir together corn starch and cold water to make a slurry and set aside.
Set the roasting pan with any drippings over medium heat and add the red wine, scraping the bottom to deglaze the pan. Once wine is reduced by at least half, add beef broth and bring to a light boil. Add onion powder, garlic powder, salt and pepper.
Add the cornstarch slurry mixture to the gravy while stirring constantly (this prevents a lumpy gravy). Bring to a simmer and continue to simmer for 3 minutes until gravy is thickened. Turn off the heat and stir in butter until incorporated. Add more salt and pepper to taste. Strain gravy through a sieve if desired.
Recipe Notes
*Roast Substitutions: If you’re unable to find Top Round Roast (AKA Inside Round), other great choices are Top Sirloin Roast (AKA Top Butt), Bottom Round Roast (AKA Rolled Rump Roast), or Eye Of Round Roast.
**Baking Time Example: For a 3 1/2 lb roast, bake at 450 ̊F for 15 minutes then at 250 ̊F for 1 hour and 45 minutes for medium-rare.
