Ingredients
- 3lb - 4lb Top Round Roast
- 2 tablespoons olive oil
- Salt
- Pepper
- 1 onion, cut into large chunks
- 1 garlic bulb
- 5 celery, cut into large chunks
- 4 carrots, cut into large chunks
- 3-4 sprigs fresh rosemary
- 3 tablespoons flour
- ½ cup red wine
- 4 cups beef stock
Steps
- Remove meat from refrigerator and bring to room temperature. Rub the meat in oil, then season generously with salt and pepper.
- In a large cast iron pan, heat oil on medium-high heat. Sear all sides of the meat, roughly 2-3 minutes each side. Remove the meat from the pan and turn the heat off.
- Add onion, garlic, celery, carrots, and rosemary to the pan. Place the roast on top of the vegetables.
- Bake at 325˚F for about 60 minutes (125˚F for rare doneness). If the vegetables look dry, add a little water to prevent burning.
- Cover meat with tin foil and let rest for 30 minutes, while you make the gravy.
- Sprinkle in flour and mash all the vegetables. Pour in ½ glass of red wine and let bubble for a minute or two. Add beef stock. Bring to a boil, then simmer until you reach your desired consistency. Using a sieve, remove excess bits from your gravy.
- Slice meat thinly and serve with gravy.