A straightforward recipe for tender roast beef enhanced with fresh herbs and served with a rich, flavorful beef gravy. Perfectly roasted to medium doneness and accompanied by a smooth sauce made from pan drippings and red wine reduction.
Take a 3.5-pound beef roast from the top of the round and allow it to come to room temperature for one to two hours before cooking.
Note the direction of the meat grain, as you will slice the roast against the grain after cooking to ensure tenderness.
Prepare a marinade by combining one tablespoon of fresh rosemary leaves, about two teaspoons of finely chopped thyme, one tablespoon of chopped garlic, olive oil, salt, and freshly ground black pepper. Mix well and let the flavors meld for at least 5 minutes.
Pat the meat dry with paper towels. If desired, tie the roast firmly with kitchen twine at one-inch intervals to help it maintain shape and cook evenly.
Rub the marinade evenly all over the meat, including the sides and bottom, massaging it in thoroughly to form a flavorful crust.
Place the roast on a rack in a roasting pan to allow even heat circulation, then put it in the center of a preheated oven.
Insert a meat thermometer into the thickest part of the roast. Roast at 450°F (232°C) for 15 minutes to sear the exterior.
Without opening the oven door, reduce the temperature to 250°F (121°C) and continue roasting for approximately 28 to 30 minutes per pound for medium doneness (internal temperature of 135–140°F or 57–60°C, reaching 145°F or 63°C after resting).
Remove the roast from the oven and transfer it to a cutting board. Cover loosely with aluminum foil and let it rest for 15 minutes before slicing.
To make the gravy, place the roasting pan with drippings over medium heat. Add red wine and gently simmer, scraping the bottom to deglaze, until the wine reduces by half.