Go Back

Skillet roast beef

Print Recipe
Course Main Course

Ingredients
  

  • 2-4 lbs roast beef
  • buncha buncha salt and pepper
  • 2 tbsp vegetable oil
  • 2 medium carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced
  • 4 tbsp butter
  • 1/2 cup flour
  • 1/2 cup dry red wine (or 50-50 red wine+water)
  • 3 cup beef stock

Instructions
 

  • Season roast with salt and pepper. Tightly wrap in plastic and let set overnight (24 hours is best).
  • Preheat cast iron skillet over med-high heat for 5 minutes, preheat oven to 225F
  • Add oil to skillet.
  • Once smoking, sear the roast on all sides, t hen remove to a plate.
  • Add veggies and cook until browned.
  • As soon as they start turning brown, add the garlic - we only want it in the pan for about a minute.
  • Add the butter and let it melt.
  • Stir in flour, and whisk it up.
  • Cook until the mixture darkens.
  • Place roast on top of the veggies, and into the oven for 2-2.5 hours.
  • We want to cook until internal temperature at the thickest part is 135-150F, depending on desired doneness. (med-rare to med-well).
  • Remove roast from skillet and set aside (cover in foil).
  • Return skillet to med-high heat.
  • Deglaze the pan with wine (or vinegar), scrape all the bits off the bottom of the skillet.
  • Add the beef stock and bring to a boil.
  • Recude heat, and simmer for 15 minutes, or until thick.
  • Strain, and discard the solids.

Notes

If the gravy is not thickening to your liking, you can make a slurry of cornstach and water1:1 tbsp per cup of liquid you want to thicken.