How I Make an Easy Weeknight Roast Beef

By Sip and Feast · 90 min

Ingredients

Instructions

1. Take the roast out of the fridge and set it on a wire rack over a baking sheet or in a roasting pan. Season evenly on all sides with salt, pepper, garlic powder and onion powder. Leave it out at room temperature for at least 90 minutes.
2. Preheat the oven to 300°F.
3. Heat the oil in a large cast iron pan over medium-high heat and sear the roast on all sides. Transfer to a plate.
4. Lower the heat to medium, add the onion slices to the pan and season with salt and pepper. Sauté 5 minutes, until soft.
5. Set the roast on the onions, fat side up. Insert an oven-safe digital thermometer into the center of the roast.
6. Roast until the center reaches 110-115°F for rare, 125°F for medium-rare, or 135°F for medium. This takes 40-60 minutes depending on doneness.
7. Move the roast to a cutting board and tent with foil while you make the gravy.
8. Over medium heat, add the flour to the pan with the onions and cook, stirring often, 1-2 minutes until no white specks remain.
9. Add the white wine, raise the heat to high and cook, stirring, for 1 minute.
10. Add the beef stock, Worcestershire and rosemary and bring to a simmer, stirring. Simmer at least 5 minutes until slightly thickened.
11. Taste the gravy and adjust with salt and pepper if needed. Slice the roast against the grain and serve with the onion gravy.

Summarized from Sip and Feast's video. Watch it for the details.

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