270 minutes
A classic and hearty roast beef dish featuring a boneless top round roast encrusted with savory herbs and served with a rich, homemade gravy.
Boneless Top Round Roast, tied
0 lb
to taste
to taste
tablespoons
tablespoons
Carrots, peeled and cut into 2-inch pieces
each
Onion, peeled and cut into 1/2-inch rounds
each
Celery Rib, cut into 2-inch pieces
each
cups
teaspoons
Beef Consommé
0 oz
cups
1. Season the Roast
Pat the roast dry with paper towels and evenly rub with 2 teaspoons of salt. Wrap it in plastic wrap and refrigerate to marinate for at least 1 hour, or up to 24 hours for deeper flavor development.
2. Preheat and Brown
Preheat your oven to 225 degrees, positioning the rack in the middle. Unwrap the roast, pat dry again, and season with 2 teaspoons of pepper. In a large oven-safe skillet, heat the vegetable oil over medium-high until it shimmers. Sear the roast on all sides until a golden crust forms, about 8 to 12 minutes, then transfer the roast to a plate.
3. Roasting the Beef
Dispose of excess fat, leaving 2 tablespoons in the skillet. Melt the butter over medium heat and cook the carrots, onion, and celery until they achieve a light caramelization, approximately 6 to 8 minutes. Stir in the flour and tomato paste, cooking until the flour turns golden and the paste darkens, around 2 minutes. Remove from heat, nestle the vegetables in the center, and place the roast on top. Transfer the skillet to the oven and roast until the beef's internal temperature reaches 125 degrees for medium-rare, which will take about 2 1/2 to 3 1/2 hours. Afterward, place the roast on a carving board, tent with foil, and let it rest for 20 minutes.
4. Crafting the Gravy
With caution for the hot skillet handle, place the skillet back on medium-high heat. Cook the vegetables, stirring occasionally, until they're deeply browned, about 5 minutes. Gradually whisk in the beef consommé and water, being sure to deglaze the pan by scraping up the tasty browned bits. Bring the mixture to a boil, then reduce the heat to a simmer and allow it to thicken for 10 to 15 minutes. Strain the gravy through a fine-mesh strainer into a serving bowl, discarding the solids. Season the gravy with salt and pepper to taste.
5. Carving and Serving
Remove the kitchen twine from the roast and slice it thinly against the grain. Serve the succulent slices accompanied by the rich, homemade gravy.
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