Roasted Beef Cuvette
Indulge in the mouthwatering flavors of this **Roasted Beef Cuvette**, a perfect centerpiece for your next family dinner or special occasion. This tender 3-pound cuvette roast is seasoned with a fragrant blend of garlic, fresh rosemary, and thyme, then seared to perfection for a beautifully caramelized crust. The beef is slow-roasted alongside a medley of onions, carrots, and potatoes, all simmered in a savory combination of beef broth and red wine, creating richly flavored pan juices. With just 20 minutes of prep time and simple yet sophisticated ingredients, this dish delivers a rustic, restaurant-quality meal right from your home oven. Serve it with the roasted vegetables and drizzle the luscious pan sauce over the top for a truly memorable dining experience. This recipe is ideal for those looking for **beef roast recipes**, **easy roasts for gatherings**, and **one-pan dinner ideas**.
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Recipe Information
Ingredients
- 3 pounds beef cuvette roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 cup beef broth
- 1 cup red wine
- 1 medium onion, sliced
- 2 large carrots, sliced
- 4 medium potatoes, quartered
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef cuvette roast dry with paper towels to ensure a good sear in the pan.
In a small bowl, mix olive oil, salt, pepper, minced garlic, rosemary, and thyme to make a paste.
Rub the herb mixture evenly over the entire surface of the beef cuvette.
Heat a large oven-safe skillet over medium-high heat, and add a tablespoon of olive oil.
Once the oil is hot, sear the beef on all sides until a golden brown crust forms, about 2-3 minutes per side.
Remove the beef from the skillet and set aside.
Deglaze the skillet by adding beef broth and red wine, scraping the bottom to release any browned bits.
Return the beef cuvette to the skillet, and surround it with sliced onions, carrots, and quartered potatoes.
Pour any remaining herb mixture over the vegetables.
Cover the skillet tightly with foil or a lid, and transfer it to the preheated oven.
Roast for approximately 1.5 to 2 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare, or desired doneness.
Once the roast is done, remove it from the oven and let it rest for 15 minutes before slicing.
Serve slices of the beef with the roasted vegetables and pan juices drizzled on top.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 59% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1400 mg | 30% | |
*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.
