This oven-roasted round roast transforms the affordable cut into tender, juicy perfection with the flavors of garlic, rosemary, and salt before roasting slow, then using the juices to make a red wine pan sauce.
Head of garlictop 1/4 cut offf to expose the bulbs
1tbspWorcestershire Sauce
1tspCornstarch
Instructions
Remove the roast from the package and pat it dry with paper towels.
Season all sides liberally with salt and place the roast on a wire rack above a baking sheet in the fridge overnight.
Make a paste of minced garlic, rosemary, thyme and oil with the tines of a fork by mashing it all together.
Then, pat the garlic mixture onto all sides of the roast. Let the roast sit at room temperature for 45 minutes.
Preheat the oven to 225 degrees F. Adjust rack to lower mid-position.
Place the veggies into a Dutch oven, roasting pan, or braiser with the red wine and beef broth. Nestle in a head of garlic.
Place roast over top of veggies, cover, and transfer to the oven.
Cook for 1 to 1:15 hours until the internal temperature of the round roast reaches 120 degrees F with an instant-read thermometer.
Remove the roast from the oven and uncover.
Increase the oven heat to broil.
Place roast back under the broiler for 5 to 7 minutes to brown, rotating to brown on all sides.
Let the roast rest for 10 minutes.
Meanwhile, Remove the veggies and set them aside.
Put the pot with the cooking liquid over a burner set to medium heat and allow the cooking liquid to simmer. Add the Worcestershire sauce and let it simmer for 3 to 5 minutes.
Make a slurry by mixing the cornstarch with a tablespoon of water until combined.
Add the slurry to the simmering liquid and stir as the sauce thickens. Reduce the heat to low and allow it to cook for 3 to 5 minutes longer until thickened.
When ready to serve, slice the round roast against the grain into thin ¼” portions to serve with the red wine sauce on the side along with the veggies.
Notes
Alternatively, for roast beef sandwiches, let the rest cool completely then wrap it and store place it in the refrigerator overnight.
When ready to slice, place the wrapped roast in the freezer for 30 minutes.
Set a countertop meat slicer to your desired thickness
Unwrap the roast and slice for roast beef sandwiches.