RECIPE

Slow-Roasted Beef Roast with Tomato-Rosemary Gravy

Slow-roasting is a perfect way to prepare a robust roast beef, potatoes and veggie dinner; enjoy it with a sensational gravy.

Ingredients

  • 1 boneless beef eye round (3 1/2-4 pounds)
  • 4 carrots, cut in half lengthwise
  • 4 ribs celery, cut in thirds lengthwise
  • 2 onions, quartered, root ends attached
  • 1 pound baby Yukon Gold potatoes
  • 8 tablespoons extra virgin olive oil (EVOO), divided
  • Salt and pepper
  • 2 tablespoons McCormick brand Montreal Steak Seasoning
  • 2 tablespoons butter
  • 2 shallots, cut into fine dice
  • 3-4 cloves garlic, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine or an additional 1/2 cup beef stock
  • 1 tablespoon flour
  • 1 cup beef stock, plus a splash

Preparation

Pre-heat the oven to 500ºF. Place the oven rack in the middle position.


Remove the roast from the refrigerator and bring to room temperature.

Once the oven has come up to temperature, lower the temperature down to 475ºF.


Liberally coat the carrots, celery, onions and potatoes with EVOO, salt and pepper and place in the bottom of a cast iron skillet.


Season the roast evenly with the steak seasoning and place in the skillet, fat side up, on top of the veggies. Drizzle with some EVOO, about 4 tablespoons.

Place the roast into the oven and sear for 40 minutes. After 40 minutes, turn the oven off and DO NOT open the door. Let the roast remain in the oven and cook for 2 hours without peeking inside. After 2 hours, remove it from the oven and let it rest on a carving board for about 10-15 minutes.


While the roast rests, place the veggies in a serving bowl. Return the skillet to medium heat. Add the butter, shallots, garlic and rosemary to the roasting pan and cook for 2 minutes. Add the tomato paste and cook for another 2 minutes. Once the tomato paste is nice and caramelized, deglaze the skillet with the wine or stock; allow the wine or stock to almost completely cook out. Sprinkle the tomato paste mixture with flour, then whisk in 1 cup of beef stock and any pan drippings. More liquid may be added to loosen the sauce. Let it thicken up over medium-low heat to gravy consistency.


To serve, slice the roast against the grain and serve with veggies and gravy.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

What's Fresh from @RachaelRay

RECIPE

Slow-Roasted Beef Roast with Tomato-Rosemary Gravy

Slow-roasting is a perfect way to prepare a robust roast beef, potatoes and veggie dinner; enjoy it with a sensational gravy.

Ingredients

  • 1 boneless beef eye round (3 1/2-4 pounds)
  • 4 carrots, cut in half lengthwise
  • 4 ribs celery, cut in thirds lengthwise
  • 2 onions, quartered, root ends attached
  • 1 pound baby Yukon Gold potatoes
  • 8 tablespoons extra virgin olive oil (EVOO), divided
  • Salt and pepper
  • 2 tablespoons McCormick brand Montreal Steak Seasoning
  • 2 tablespoons butter
  • 2 shallots, cut into fine dice
  • 3-4 cloves garlic, finely chopped
  • 1 tablespoon rosemary, finely chopped
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine or an additional 1/2 cup beef stock
  • 1 tablespoon flour
  • 1 cup beef stock, plus a splash

Preparation

Pre-heat the oven to 500ºF. Place the oven rack in the middle position.


Remove the roast from the refrigerator and bring to room temperature.

Once the oven has come up to temperature, lower the temperature down to 475ºF.


Liberally coat the carrots, celery, onions and potatoes with EVOO, salt and pepper and place in the bottom of a cast iron skillet.


Season the roast evenly with the steak seasoning and place in the skillet, fat side up, on top of the veggies. Drizzle with some EVOO, about 4 tablespoons.

Place the roast into the oven and sear for 40 minutes. After 40 minutes, turn the oven off and DO NOT open the door. Let the roast remain in the oven and cook for 2 hours without peeking inside. After 2 hours, remove it from the oven and let it rest on a carving board for about 10-15 minutes.


While the roast rests, place the veggies in a serving bowl. Return the skillet to medium heat. Add the butter, shallots, garlic and rosemary to the roasting pan and cook for 2 minutes. Add the tomato paste and cook for another 2 minutes. Once the tomato paste is nice and caramelized, deglaze the skillet with the wine or stock; allow the wine or stock to almost completely cook out. Sprinkle the tomato paste mixture with flour, then whisk in 1 cup of beef stock and any pan drippings. More liquid may be added to loosen the sauce. Let it thicken up over medium-low heat to gravy consistency.


To serve, slice the roast against the grain and serve with veggies and gravy.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.

What's Fresh from @RachaelRay

Rachael Ray