The Easiest Roast Beef with White Wine Pan Gravy – served with Asparagus and Tomato Salad

I don’t buy a lot of beef. Honestly, I can’t regularly afford it, so we make roasts when I happen to pass by a sale at the market. This week, bottom round roast was on sale for $2.50 per pound, so it had to come home with me. The cut of meat is a bit on the tougher side, so if you use the same cut, I would only roast to medium rare. If you have the budget, the rib roast is the best that is out there! It is a beautiful cut with seven ribs left intact. Beautiful presentation and a lovely pattern of fat and marbling, with a price tag to match. The strip loin roast and tenderloin are the runners up, but still quite expensive. The top sirloin roast, top round roast, and bottom round roasts are the more affordable cuts of meat and work well with this recipe. Top rounds are the cut used for deli roast beef but bottom round has a bit more marbling and will turn out a bit more tender, but again, medium rare guys! If you want to cook these roasts longer, I would go with a slow cooker until the meat starts to fall apart.

IMG_2024

The pan sauce is really quick and delicious. I use a glass of white wine instead of beef or chicken broth to give the sauce a deeper flavor. If you want a thinner au-jus don’t add the flour.

Serve with mashed potatoes or with a simple salad for a lighter meal. We served with a mixed greens salad with some blanched asparagus, tomatoes, a tin of anchovies and a creamy sauce. I mix a tablespoon of sour cream with a tablespoon of aioli with a bit of fresh oregano. It is simple and delicious. Grind some salt and pepper on top.

Roast Beef

IMG_2004

3-4 pound bottom round cut of beef, or alternative cut
3 lemons, juice and zest (cut off with potato peeler)
1 small head of garlic, peeled
1 bunch sage
1/2 bunch rosemary
1/2 bunch parsley
1 tsp salt, coarse pieces, Himalayan pink
1 tsp whole peppercorns
1/3 to 1/2 cup olive oil

  1. Combine lemon zest strips, garlic, sage, rosemary, and parsley in a food processor. Pulse until ground and combined.
  2. Add lemon juice, salt, and pepper. Grind until salt and pepper are ground up fairly small. Add a bit of oil if it is too dry.
  3. Add olive oil until you reach a paste-like consistency.
  4. Dry meat with paper towels, place in a Dutch Oven and spread paste all over.
  5. Refrigerate overnight or at least for a few hours.
  6. Remove meat from the fridge at least 30 minutes before cooking.
  7. Insert an oven-safe thermometer into the roast.
  8. Preheat oven to 400 degrees. Roast with lid off for 20 minutes.
  9. Lower heat to 325, cover and roast until the thermometer reads 130 degrees. It should take somewhere between 1-2 hours depending on the size of your cut.
  10. Remove from oven and leave covered for 10 minutes. The temperature should rise to 140.

White Wine Pan Sauce

Pan drippings
1 cup dry white wine
1/2 cup water
3 tbsp flour
salt and pepper to taste, if needed

  1. Deglaze drippings with wine and water.
  2. Simmer for about 3 minutes.
  3. Strain out the chunks and return liquid to pan.
  4. Whisk in 1 tbsp flour at a time and continue whisking until the sauce thickens a bit.
  5. Season if necessary, but it should be seasoned enough as is.

Asparagus, Tomato, Spring Greens, and Anchovy Salad in a cream sauce

IMG_1998

3 big handfuls of spring green mix
1/2 bunch asparagus, ends removed, cut into 2 inch pieces
1 large or 2 small tomatoes, sliced into wedges
1 can anchovies in oil
1 tbsp aioli
1 tbsp sour cream
1 tbsp oregano, chopped
salt and pepper to taste

  1. Blanch the asparagus in a medium pan with a bit of water for 1-2 minutes. Drain immediately and run under cold water, or place in an ice bath to stop cooking.
  2. In a small bowl, combine anchovies, aioli, sour cream and oregano. Taste and season with salt and pepper.
  3. In a large mixing bowl, combine all of the ingredients. Taste and adjust seasonings.

Total cooking time: 2 hours

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s