Herb-Crusted Roast Beef with Caramelized Onion Gravy
15min
35min
4
450
Chef's Note
For the most flavorful roast, don't skip the searing step, as it develops a delicious crust. The key to perfect gravy is caramelizing the onions fully - don't rush this step. You can substitute dried herbs if fresh aren't available (use 1/3 the amount). For extra tender meat, let the roast come to room temperature for 30 minutes before cooking. This recipe also works beautifully with a beef tenderloin for special occasions.
Tags
Ingredients
2 pounds beef chuck roast
3 tablespoons olive oil
4 cloves, minced garlic
2 tablespoons, chopped fresh rosemary
2 tablespoons, chopped fresh thyme
2 tablespoons Dijon mustard
1 tablespoon kosher salt
2 teaspoons black pepper
2 large, thinly sliced yellow onions
2 cups beef broth
1/2 cup red wine
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
2 tablespoons butter
2 cups baby carrots
1 pound, halved baby potatoes
1/4 cup, chopped fresh parsley
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a small bowl, mix together 2 tablespoons olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, half the salt, and half the pepper to create an herb paste.
- 3
Pat the beef roast dry with paper towels. Rub the herb paste all over the roast, ensuring it's evenly coated.
- 4
Heat 1 tablespoon olive oil in a large oven-safe Dutch oven or heavy skillet over medium-high heat. Once hot, sear the roast on all sides until browned, about 2-3 minutes per side. Transfer the roast to a plate.
- 5
In the same pot, add butter and sliced onions. Season with a pinch of salt. Reduce heat to medium-low and cook, stirring occasionally, for 10-12 minutes until onions are caramelized and golden brown.
- 6
Sprinkle flour over the onions and stir to coat. Cook for 1 minute, then slowly add beef broth and red wine while stirring constantly to prevent lumps.
- 7
Add Worcestershire sauce and remaining salt and pepper. Bring to a simmer.
- 8
Return the roast to the pot. Arrange baby carrots and potatoes around the roast.
- 9
Cover the pot with a lid and transfer to the preheated oven. Roast for 25-30 minutes for medium-rare (internal temperature of 135°F/57°C) or longer for desired doneness.
- 10
Remove from oven and let the roast rest for 10 minutes before slicing against the grain.
- 11
If the gravy is too thin, place the pot on the stovetop over medium heat and simmer until reduced to desired consistency.
- 12
Serve sliced roast beef with vegetables, topped with gravy and garnished with fresh parsley.
Nutrition Information (per serving)
450
42g
25g
18g
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