Beef Roast with Red-Wine Gravy


Beef Roast with Red-Wine Gravy

From: myrecipes
Total Time: 2 Hours 30 Mins



    • 5 pounds boneless sirloin roast, tied
    • 4 large cloves garlic, thinly sliced
    • 2 tablespoons chopped fresh thyme
    • 2 teaspoons dry mustard
    • 2 teaspoons onion powder
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 tablespoon plus 1 tsp. olive oil
    • 1 large onion, peeled, cut into 8 wedges 
    • 4 large sprigs thyme


    • 3 tablespoons olive oil
    • 3 tablespoons all-purpose flour
    • 1 1/2 cups red wine 
    • 1 1/2 cups low-sodium beef broth
    • Salt and pepper


    1. Make roast: Using a small, sharp knife, make slits all over beef roast and insert a piece of garlic deeply into each slit, so meat closes over garlic. In a small bowl, combine chopped thyme, mustard, onion powder, salt, pepper and olive oil. Rub mixture all over meat, place roast on a plate and refrigerate uncovered for 8 hours or overnight.
    2. Transfer roast from refrigerator to counter top 1 hour before cooking. Preheat oven to 500ºF. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top. Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325ºF and roast until a meat thermometer inserted in thickest part of roast registers 125ºF for medium rare, about 1 hour, or 135ºF for medium, about 1 hour 15 minutes. Check once or twice during roasting time; if juices start to scorch on bottom of pan, add a little broth or water. Remove meat to a platter, cover loosely with foil and allow to rest. (Meat will continue to cook while it rests; internal temperature will rise to 130ºF for medium rare or 140ºF for medium.)
    3. Make gravy: Remove rack from roasting pan. Add 3 Tbsp. oil to pan. Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking, until brown, 2 to 3 minutes. Pour in wine and broth and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to low and simmer for 10 minutes, whisking often. Strain through a fine-mesh sieve into a serving dish and season with salt and pepper.
    4. Remove strings from roast, slice meat and serve with gravy.