⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 120 minutes

Total Time: 130 minutes

🍽 Ingredients

• 1.5 lbs Beef Roast
• 1 cup Red Wine
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder
• 1 tbsp Olive Oil

📖 Instructions

1. Preheat your oven to 325°F (160°C). This is super important – don't skip this step! You wanna get that oven nice and toasty for your beefie.
2. Pat your beef roast dry with paper towels. This helps it to brown nicely. I know, it seems like a tiny detail, but trust me on this.
3. Season the beef generously with salt, pepper, and any other herbs or spices you enjoy. Garlic powder, onion powder, and rosemary are all delicious choices. Go wild, be creative!
4. Sear the beef (optional): For extra flavor and a beautiful crust, sear the beef in a hot pan with a little oil before roasting. This step adds a certain je ne sais quoi, you know?
5. Place the beef in your roasting pan. Make sure your roasting pan is big enough – you don’t want your beef feeling cramped.
6. Add the wine (and maybe some aromatics). Pour the red wine into the bottom of the roasting pan. You can also add aromatics like carrots, celery, and onions for extra flavor in your gravy later. Think of it as a party in your roasting pan!
7. Roast the beef: Roast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the roast registers 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done. Remember, use that thermometer! Don't just guess… unless you’re feeling lucky.
8. Baste the beef: Every 30 minutes or so, baste the beef with the pan juices. This keeps it moist and adds flavor. It’s like giving your beef a little spa treatment.
9. Remove the beef from the oven. Tent it loosely with foil and let it rest for at least 15-20 minutes before carving. This is vital for tender beef; patience, my friend!
10. Make the gravy: While the beef rests, strain the pan juices into a saucepan. Discard the solids (unless you're a true gravy-nerd who likes to do all sorts of fancy stuff). Bring to a simmer and reduce until thickened – this is where you get all the rich umami goodness. Season to taste.
11. Carve and serve: Carve the beef thinly against the grain. Serve with the delicious gravy you just made. This is the moment you've been waiting for! Enjoy your masterpiece!

📝 Notes

• You can adjust the seasoning to your taste. Feel free to experiment with different herbs and spices!
• For a richer gravy, use a full-bodied red wine like Cabernet Sauvignon or Merlot.
• If you're short on time, you can skip the searing step, but I highly recommend it for that extra oomph!