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Roast Beef

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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes

Equipment

  • Cast Iorn Pan (Oven Safe Pan)
  • Knife
  • Aluminum Foil

Ingredients
  

Out Side Seasoning

  • 2 tbsp Kosher Salt
  • 2 tsp Black Pepper
  • 2 tsp Thyme
  • 6 Cloves Garlic

Cast Iron

  • 2 tbsp Avacado Oil (or Butter)
  • 2 tsp Minced Garlic

Deglaze Cast Iron

  • 1/2 cup dry red wine I used Burgundy
  • 1/2 cup beef brooth

Oven

  • 1 Seared Roast Beef
  • 1 Wine & Beef Brooth Sauce
  • 1 Diced or Sliced Onion
  • 3 Rosemary or Rosemary Springs (I did about 3 shakes of rosemary ontop of the onion)

Instructions
 

Preperation

  • Take Roast Beef Out 2 hours prior to Prepreation
  • Preheat oven to 275 degrees fahrenheit
  • Mix together Salt, Pepper, and Thyme
  • Peal Garlic cloves
  • Make slits in Roast Beef big enough to fit Garlic cloves and some seasoning mixture
  • Insert Garlic cloves and some seasoning mixture into each hole (about 3 on each side)
  • Rub seasoning mixture on all side of the meat

Stovetop

  • Heat Cast iron for 5 mins on medium high heat
  • Add Oil and Minced Garlic
  • Sear Roast Beef on all side (about 2 mins on each side for about 15 mins total)
  • Take Roast beef out of the tray
  • Deglaze Cast Iron skillet with Wine and Beef Brooth. Let wine cook off slightly.
  • Place roast beef, chopped Onion and rosemarry in cast iron.

Oven Cooking

  • Place in 275 degree preheated oven for 12-15 mins per pound depending on likeness. (I did 12 mins)
  • Half way through, flip the roast beef and base with wine, broth and onion mixture from bottom of the pan.

Resting and Serving

  • Take out of Oven and tent with aluminum foil for 15-20 mins. (I did 15 mins)
  • Cut Against the grain.
  • You can add corn starch to the sauce in the pan to make thicker. But I served it as is with the onions and it was delicious.