Beef Roast

Ingredients (serving for four):
- 2 lb round beef

- 2 cloves garlic, sliced

- 1 tsp salt

- 1 tsp pepper

- 1 tsp rosemary

- 1 tsp tarragon

- 2 tbsp olive oil

- Meat thermometer

- 1 tbsp cooking wine (optional)

- 1/2 tsp corn starch, dissolved in water

Preparation:

- Take beef roast out of the fridge and sit in room temperature for one hour. If the beef roast is frozen, take it out of the freezer and place into the fridge for at least 48 hours to make sure that the inside is thawed properly.

- Preheat oven to 375F.

- Place the roast on a cutting board, with the fatty side up. Use a pointy knife to sliver small incisions on the roast and place the sliced garlic deep into the incisions.

- In a small bowl, combine salt, pepper, rosemary, tarragon, and olive oil. Spread the mix on and around the roast.

- Transfer the roast on a roasting rack and place the rack on a dripping pan. Cover the dripping pan with 2 cups of water.

- Insert thermometer into the deepest section of the roast.

- Place the roast in the oven. Brown for 20 minutes.

- Reduce heat to 325F and continue to roast for 1 to 1.5 hours, until the internal temperature of the thermometer reaches 155-160F for medium finish. For rare finish, wait until the thermometer reading reaches 135F.

- Take the roast out and transfer to a plate. Cover the roast with tin foil for 15 minutes.

- To make gravy, take the dripping pan on stove top. Add wine and corn starch. Stir constantly until the mixture thickens.

- Carve roast and pour gravy on top.

 

Alternative (quicker) preparation:

- In a large bowl, pat the beef roast with salt and black pepper;
- Place pork in a pressure cooker or Instant pot. Set to pressure cook for 30minutes. Then let pressure release naturally;

- Take roast out and let cool.

- Preheat oven to 325F.

- Place the roast on a cutting board, with the fatty side up. Use a pointy knife to sliver small incisions on the roast and place the sliced garlic deep into the incisions.

- In a small bowl, combine salt, pepper, rosemary, tarragon, and olive oil. Spread the mix on and around the roast.

- Transfer the roast on a roasting rack and place the rack on a dripping pan. Cover the dripping pan with 2 cups of water.

- Place the roast in the oven. Brown for 20 minutes. 

- Take the roast out and transfer to a plate. Cover the roast with tin foil for 15 minutes.

- To make gravy, take the dripping pan on stove top. Add wine and corn starch. Stir constantly until the mixture thickens.

- Carve roast and pour gravy on top.