Slow Roasted Beef with Tomato Rosemary Gravy

by Rachael Ray Show Staff 7:00 AM, February 2, 2011

Aired February 2, 2011

Serves Serves 4
About 3 1/2 to 4 pounds boneless beef round roast
4 carrots, cut lengthwise in half
4 celery stalks, cut on a bias in thirds
2 onions, quartered with root end attached
1 pound baby Yukon gold potatoes
1/2 cup EVOO Extra Virgin Olive Oil, divided
Salt and pepper
2 tablespoons Montreal Steak Seasoning
2 tablespoons butter
2 shallots, chopped
3 garlic cloves, finely chopped
1 tablespoon rosemary, chopped
2 tablespoons tomato paste
About 1/2 cup white wine
2 tablespoons flour
1 cup beef stock, plus a splash
About 1/2 cup white wine

Preheat oven 500F. Place oven rack in the middle position.

Remove roast from the refrigerator and bring to room temperature.

Liberally coat carrots, celery, onions, and potatoes with EVOO, salt and pepper, and place in the bottom of a cast-iron skillet.

Season the roast evenly with Montreal steak seasoning, place in the skillet, fat side up, on top of the veggies. Drizzle with some EVOO, about 4 tablespoons.

For a 3 to 4 pound round roast, roast meat for 30 minutes; turn the oven off but leave door closed. Let the meat rest in oven for 2 1/2 hours. For a 4 to 5 pound roast, roast meat for 45 minutes at 500F; let rest for 2 1/2 hours. For larger roasts, roast about 7 minutes per pound at 500F and let the meat rest for 2 1/2 hours, if you want rare to medium-rare in doneness; 10 minutes per pound for medium to medium-well in doneness. After the time has completed, remove it from the oven and let it rest on a carving board for about 10-15 minutes.

While the roast rests, place veggies in a serving bowl. Heat EVOO and butter over medium heat in a skillet. Add 2 shallots, finely chopped, 3-4 cloves garlic, finely chopped and about a tablespoon of rosemary, finely chopped. Season with salt and pepper and stir for 2-3 minutes. Add 2 tablespoons tomato paste and then stir. Sprinkle 2 tablespoons of flour into the pan and stir a minute more. Degalze the pan with 1/2 cup of dry white wine. Add in 1 cup of beef stock and any pan drippings. More liquid may be added to loosen the sauce.

To serve slice the roast against the grain and serve with veggies and gravy.