3poundboneless beef roastbottom round or rump roast - mine was 3.89 pounds
.5tablespoonblack pepperadd more or less depending on personal preference
5clovesgarliccut into thick slivers
1cupwater.25 additional if needed
.25cupbeef stockor beef broth
.5cupred winepinot noir or burgundy
1largeonioncut into rings
Roast Beef Gravy
.25cupred winepinot noir or burgundy
.75cupbeef stockor beef broth
Before starting to cook, pull the roast out of the refrigerator and allow it to sit on the counter for one to two hours.
Preheat oven to 400 degrees.
Use a thin, sharp knife to poke slits all over the top and sides of the roast. Push the garlic slivers into the slits. Rub the salt and pepper all over the roast.
Pour 1 cup of water, .25 cup of stock, and .5 cup of wine into a roasting pan. Add the onion rings and sprig of rosemary.
Place the roast on the rack and add to the roasting pan. Place in the oven and roast for 15 minutes. Reduce the temperature to 325 degrees and cook for an additional 45 minutes, or until the internal temperature reaches 115 to 120 degrees. Add an additional .25 cup of water to the pan if it starts to dry out.
Remove the pan from the oven and place the roast on a platter and tent with foil.
Roast Beef Gravy
Remove the onions and rosemary from the roasting pan. Place the pan over high heat and deglaze the pan with .25 cup of wine. Reduce the liquid by one-third.
Stir the cornstarch into .75 cup of beef stock, then whisk into the liquid in the pan. Simmer until thickened. Stir in the Worcestershire sauce and butter. Serve with the sliced roast beef.
Use 2 tablespoons of cornstarch for thicker gravy, and 1 tablespoon for a thinner gravy.
Substitute additional beef stock for the wine if desired.
If the gravy seems too salty, add a bit of sugar to balance out the flavor.
The best way to achieve perfectly cooked meat is to use an in-oven meat thermometer with a probe.
If meat is not cooked to your liking, simply return it to the oven and cook longer. All oven cook differently, your roasting time may be different.