Name: Oven Roast Beef
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4–6 servings
Ingredients: 1 kg beef roast (eye round, top round, or sirloin tip); 150 ml dry white wine; 200 ml broth (beef or vegetable); 3 tbsp extra virgin olive oil; Salt and black pepper, to taste; 2 carrots; 1 celery stalk; 1 onion; 1 garlic clove; 1 sprig rosemary

Method

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Tie the roast with kitchen twine if needed.
Heat the olive oil in a large oven-safe pot and sear the beef on all sides over medium-high heat until deeply browned, seasoning with salt and pepper.
Add the roughly chopped carrots, celery, onion, garlic, and rosemary and cook for 2–3 minutes.
Pour in the white wine and let the alcohol evaporate while deglazing the pan.
Add the broth, cover the pot with a lid or foil, and transfer to a preheated oven at 180°C (350°F).
Roast for 60–75 minutes, turning the meat halfway through and basting occasionally with the pan juices.
Remove the roast and let it rest for 10–15 minutes before slicing.
Blend the cooked vegetables with the cooking juices to make a smooth gravy and spoon it over the sliced roast.

Buon appetito!

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Tie the roast to hold its shape and ensure even cooking.
Reduce roasting time slightly for a pinker center or add 10–15 minutes for well-done.

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Oven Roast Beef

Ingredients

Beef And Liquids

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Method

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