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Here is a way to make your Roast Beef extra juicy and don’t forget about the gravy on top!

Ingredients To Gather: 

Roast Beef:

• 3 1/2 lbs Boneless

• 1 Tbsp olive oil

• 10 slivers of garlic

Gravy:

• Red wine

• 1 Tbsp Corn starch

METHOD

Roast Beef:

1. The beef close to room temperature before start to roast it so it cooks more evenly. So, remove it from the refrigerator preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.

2. Preheat oven to 375°F. Pat the roast dry. Use the tip of a knife to make small incisions around the roast. Put garlic into each cut. Rub olive oil over. Sprinkle with salt and pepper.

3. Place the roast directly on the middle oven rack, fatty side up, with a roasting pan.

4. Cook the roast at 375°F for half an hour, then lower to 225°F (1 1/2 to 2 1/2 hours) If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.

5. When juices start to drip from the roast, and it is browned on the outside check the internal temperature with a meat thermometer. Remove the roast when the internal temperature is 135°

6. Tent it with aluminum foil. Rest for 15 to 30 minutes.

Gravy:

1. Remove pan from oven.

2. Place on stove at medium heat.

3. Add red wine to the drippings to deglaze (loosen the drippings from the pan). Dissolve cornstarch in water and add to pan.

4. Stir quickly while the gravy thickens to avoid lumping.

5. Add salt and pepper.

If you happen to realize that your roast beef doesn’t have enough fat on its drippings, you can apply some butter to bring out the flavor. When preparing to serve the well-cooked roast beef, it is recommended to slice the pieces fittingly thin. Also, do not be hasty in slicing the meat. If you do not wait long enough to let the meat cool down, you will lose the mouthwatering juiciness once you slice it.

Article Source: Simply Recipes