I don’t cook with beef that often. We tend to prefer seafood or chicken in this house. When I do cook beef I like to make it count. Fresh herbs and stuffed full of garlic makes this a very flavorful roast. I packed a ton of garlic in there, the more the merrier in my book. The gravy made with the drippings only enhances the flavor.
This Christmas dinner is the perfect size for about 6 people. I used about a 1.8 lb cut of beef, but you could always use larger to feed more. If you are like our family and have about 25 people at dinner you could probably use a turkey as well. The good thing about all of these dishes though is how easy they are to double or triple.
- 1 ½ teaspoons cracked black pepper
- 1 teaspoon salt
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 2-3 lb boneless beef (oven) roast
- 3-4 cloves garlic, thinly sliced
- Vegetable oil
- Beef broth
- ¼ cup all purpose flour
- ½ cup dry red wine
- Preheat the oven to 325 degrees. In a small bowl combine pepper, salt, thyme, and rosemary. Cut slits all over roast and stuff garlic with garlic slices. Rub all sides of the roast with the herb mixture. Place roast fat side up on baking sheet.
- Roast for 1 to 1 ½ hours depending on size. Check to see if internal temperature is 135 degrees.
- Remove from pan and place on cutting board. Cover with foil until ready to slice.
- Pour the drippings from the pan into a large measuring cup, scrape up all the crusty browned bits from the bottom of the pan. Skim the fat from the drippings and reserve in a 1 cup measuring cup. Add broth to pan dripping to equal 2 cups. Add vegetable oil to the skimmed fat to equal ¼ cup.
- In a saucepan over medium heat combine the ¼ cup fat and oil and the flour and stir until bubbly. Slowly add the 2 cups beef broth mixture and the red wine. Cook and stir over medium heat until thickened and bubbly. Season to taste with salt and pepper.
Adapted from Better Homes and Gardens