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Black Pepper-Crusted Roast Beef and Gravy

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Prep Time: 20 minutes

Cooking Time: 2-1/2 – 3 hours (inactive)

Serves: 8-10

I love using vegetables to thicken a sauce instead of a more traditional choice like flour or cornstarch. The flavor of the garlic here adds richness without being heavy. I think it is also tasty with the flavor of the beef drippings. The pureed garlic thickens and the cloves that are left somewhat whole and crushed into the gravy add texture. All that’s missing are some potatoes…

Ingredients

1 large beef top round, 8-10 pounds, or smaller, if desired

Kosher salt

½ cup coarsely ground black pepper

2 heads garlic, halved

 

Gravy:

1 cup hearty red wine

3 cups enriched beef stock

3 tablespoons Dijon mustard

1 tablespoon red wine vinegar

Instructions

  1. Preheat the oven to 500F.
  2. Prepare the roast beef and garlic: Season the roast beef generously on all sides with salt on all sides and coat with the pepper. Arrange it on a fitted rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and season with salt. Wrap the foil over the garlic cloves into a little package and place in the oven.
  3. Cook the beef: Place the pan in the center of the oven and cook, undisturbed for 20 minutes. Lower the temperature of the oven to 350F, and continue to cook the meat until a thermometer inserted into the center of the meat reads between 135 and 140F for medium-rare, about 2 hours. After about 45 minutes, remove the garlic from the oven and set aside. When the roast comes out of the oven and rests) will mean the temperature will increase a few degrees after the roast is removed from the oven. The end slices will be more well done. If the meat is undercooked, you can always cook it more, but if overcooked, there is no fixing it!
  4. Make the gravy: Remove the roast beef and place it on a cutting board to let rest for 20 minutes. Pour off excess grease from the roasting pan, add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8-10 minutes. Add the vinegar. Season to taste. Hold the garlic halves like a half a lemon over the blender and “squeeze” the flesh from the cloves, allowing the garlic “meat” to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Taste for seasoning.
  5. Serving: Serve the roast, whole on the platter to carve at the table with the gravy on the side or arrange slices of beef on a platter and coat with a layer of the gravy.

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