Roast When You Want It Extra Special
Elevate any special occasion with "Roast When You Want It Extra Special," a show-stopping centerpiece that combines tender, perfectly seasoned beef with hearty roasted vegetables and a luxurious red wine gravy. This recipe begins with a succulent boneless beef roast, rubbed generously with a fragrant blend of garlic, fresh rosemary, and thyme, then oven-seared to lock in flavor. Surround the roast with a medley of carrots, parsnips, potatoes, and onions for a wholesome, rustic touch. The dish is finished with a rich, silky gravy made from a symphony of beef drippings, red wine, and butter for an unforgettable depth of flavor. Whether it’s a holiday feast or an intimate dinner, this hassle-free, yet utterly indulgent recipe, complete with tips for achieving the perfect doneness, ensures every bite is savory perfection. Perfect for family gatherings, dinner parties, or any moment that calls for a little extra celebration, this roast recipe is your ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 4 lbs Boneless beef roast
- 2 tsp Salt
- 1 tsp Black pepper, freshly ground
- 4 cloves Garlic cloves, minced
- 2 tsp Fresh rosemary, chopped
- 1 tsp Fresh thyme, chopped
- 3 tbsp Olive oil
- 4 medium Carrots, peeled and cut into chunks
- 4 medium Parsnips, peeled and cut into chunks
- 6 medium Potatoes, quartered
- 1 large Yellow onion, quartered
- 2 cups Beef broth
- 1 cup Red wine
- 2 tbsp All-purpose flour
- 2 tbsp Unsalted butter
Instructions
Preheat your oven to 450°F (230°C).
Pat the beef roast dry with paper towels, then season it generously with salt and black pepper on all sides.
In a small bowl, combine the minced garlic, rosemary, thyme, and 2 tablespoons of olive oil. Rub the mixture all over the roast.
Place the roast in the center of a large roasting pan or baking dish.
In a separate mixing bowl, toss the carrots, parsnips, potatoes, and onion with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
Scatter the vegetables around the beef roast in the roasting pan.
Place the roasting pan in the oven and cook at 450°F (230°C) for 15 minutes to sear the outer edges of the roast.
Reduce the oven temperature to 350°F (175°C) and continue roasting for about 1 hour and 15 minutes, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare, adjusting to your preferred level of doneness.
Remove the roast from the oven and transfer it to a cutting board. Tent it loosely with foil and allow it to rest for 15-20 minutes.
While the roast rests, place the roasting pan with the vegetables and juices over medium heat on the stovetop.
Add the beef broth and red wine to the pan, scraping up any browned bits from the bottom.
In a small bowl, whisk the flour with 2 tablespoons of water to create a slurry. Gradually whisk this mixture into the pan juices to thicken the gravy.
Simmer the gravy for 5-7 minutes until it reaches the desired consistency, then stir in the butter for added richness.
Carve the beef roast into slices and serve it alongside the roasted vegetables, drizzling everything generously with the red wine gravy. Enjoy!
Nutrition Facts
Calories |
6949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.4 g | 509% | |
| Saturated Fat | 148.6 g | 743% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 7906 mg | 344% | |
| Total Carbohydrate | 382.8 g | 139% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 53.9 g | ||
| Protein | 434.8 g | 870% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 61.6 mg | 342% | |
| Potassium | 14572 mg | 310% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
