Garlic Herb  Roast Beef


– 1 (2-3 lb.) Black Angus USDA Choice Beef Bottom Round Roast Garlic Herb Rub: – 1 Tbsp. Stonemill Minced Garlic – 1 1/2 tsp. Stonemill Sea Salt – 1 1/2 tsp. Stonemill Parsley Flakes – 1 1/2 tsp. SimplyNature Organic Thyme – 1 1/2 tsp. Stonemill Rosemary – 1/2 tsp. Stonemill Black Pepper – 1/4 c. + 2 Tbsp. Specially Selected Sicilian Extra Virgin Olive Oil Red Wine Sauce: – 1/2 c. water – 2 Tbsp. Baker's Corner Corn Starch – Pan Drippings – 1 (14.5 oz.) can, Chef's Cupboard Beef Broth – 3/4 c. Crimson Roots Dark Red Blend


Step 1

Preheat oven to 375 degrees F. In a small bowl, combine the garlic, salt, parsley, thyme, rosemary, pepper and olive oil. Stir together to combine.

Step 2

In a medium oven-safe skillet, drizzle the 2 Tbsp. of olive oil into the bottom of the skillet. Place the beef roast in the skillet, and cover all sides with the garlic herb rub. Roast in the oven for 40-45 minutes, or until internal temperature reaches 140 degrees (for medium doneness.)

Step 3

Once the roast comes out of the oven, transfer to a cutting board, and cover with foil.

Step 4

Transfer the skillet to the stovetop, and heat over medium heat. In a small bowl, whisk together the water and corn starch to make a slurry. To the pan dripping, add the slurry, along with the beef broth, and red wine.

Step 5

Whisk all ingredients together, scraping off the brown bits from the bottom of the pan. Continue to whisk until the liquid comes to a low boil, then reduce heat to medium low, simmering for 7-10 minutes until thickened.

Step 6

While sauce is cooking, slice the beef roast. Once sauce is done, you can add the sliced roast beef back to the pan with the sauce, or transfer to a serving platter, and serve the red wine sauce separately.

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