Beef roast with gravy

Highly reconmand this recipe fo dinner.

If you wish to see the original recipe its on natashaskitchen.com by: nastsha kravchuk

Cook time 45 minutes

Ingredents for the roast:

• 3-4 Ib top round roast beef

• 3 Tbsp olive oil

• 1 Tbsp fresh rosemary

• 1 Tbsp minced garlic

• 2 tsp thyme leaves or 1/2 tsp dried thyme

• 1 1/2 tsp fine sea salt or to taste

• 1 tsp freshly ground pepper or to taste

Ingredients for the Gravy:

• 1/4 cup cold water

• 1 1/2 Tbsp corn starch

• 1/2 cup dry red wine

• 1 1/2 cups beaf broth

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 tsp fine sea saltor to taste

• 1/4 tsp freashly ground black pepper or to taste

• 2 Tbsp unsalted butter

Instructions for the roast:

1. Preheat the oven to 450 degress F. You will need a roasting pan with an oven rack. You will be using the droppings for the gravy later.

2. In a bowl mix together oil, rosemary, garlic, thyme, salt, and pepper. Make sure it is all conbined then set aside.

3. Pat the roast dry with paper towels. (you can tie it with kitchen stings in 1-inch incements but do not have to.)

4. Pour the oil overtop and rub into the roast.

5. Stab the roast with an oven safe thermometer in the deepest part of the roast.

6. Set the roast on the rack and into the baking pan. Bake in the oven at 450 degrees F for 15 minutes then turn down the heat to 250 degrees F. Bake for around 25-30 minutes

7. Once the temperature 135-140 degrees F it has reached a medium-rare. (Note: The temperature will continue to go up by around 5 degrees as it rests.) Remove from oven and tent the roast with foil, let it rest for 15 minutes while you make the gravy.

Instructions for the gravy:

1. In a bowl stir together corn starch and cold water to make something called a slurry ad set aside.

2. Set the roasting pan with any drippings over medium heat and add the red wine, scraping the bottom to deglaze the pan. Once the wine is reduced by at least half, add the beef broth and bring to a light boil.

3. Add the onion powder, garlic powder, salt and peper and stir until combined.

4. Add the cornstarch slurry mixture to the gravy while stirring constantly, (stiring constantly helps pervents lumps in the gravy). Bring to a simmer for 3 minutes until gravy is thickened. Turn off the heat and stire in butter until it is incorporated.

5. Add more salt and peper to taste. Strain the gravy through a sieve if you desire but youdo not have to.