Tender roast beef seasoned with aromatic spices and served with a flavorful rosemary-infused pan sauce. Perfect for a cozy weeknight dinner, this recipe combines slow roasting with a rich gravy made from caramelized onions and white wine.
Prepare the beef round roast by patting it dry. Season with salt, using about 1.25% to 1.5% of the meat’s weight. If you salted it 90 minutes ahead at room temperature, pat off any excess moisture.
Coat the roast evenly on all sides with onion powder, garlic powder, and black pepper.
Heat avocado oil in an ovenproof skillet over medium-high heat for about 3 minutes.
Sear the roast for about 1 minute on each side until a nice crust forms.
Set the roast aside. Add sliced onion (about 1 large onion, cut into 1/4-inch thick slices) to the skillet along with a little oil and a pinch of salt. Sauté the onions briefly.
Sprinkle 3 tablespoons of flour over the onions and stir continuously for 1-2 minutes to cook off the raw flour taste and remove the white color.
Pour in 1/2 cup of dry white wine (or an alternative alcohol of your choice), scraping the pan bottom to loosen any browned bits.
Add 2 1/2 cups of low-sodium beef broth and 1 tablespoon of Worcestershire sauce. Stir well and bring the mixture to a boil.
Add a sprig of rosemary, reduce the heat to low, and let the sauce simmer gently for about 5 minutes until it thickens slightly.