Prep Time
15 Mins
Cook Time
1 Hour
Yield
Makes 8 servings (1 serving: 4 ounces beef, 2 1/2 ounces potatoes, 2 tablespoons sauce)

Classic and satisfying, a Sunday roast fills your house with the most amazing aroma. We promise that this will become a family favorite.

How to Make It

Step 1

Preheat oven to 400°. toss potatoes with 1 tablespoon oil and rosemary on a rimmed baking sheet; season with 1 teaspoon salt and 1⁄4 teaspoon pepper. roast 10 minutes. (potatoes will roast 45-60 minutes total.)

Step 2

Meanwhile, finely chop garlic; sprinkle with 1⁄2 teaspoon salt. using flat edge of knife, smash salt and garlic to form a paste. transfer to a bowl; combine with 1 teaspoon oil and 1⁄4 teaspoon pepper. rub beef with mixture.

Step 3

Heat a large skillet over high heat. add beef to skillet, turning occasionally, until browned all over, 5-8 minutes. remove baking sheet from oven; nestle beef among potatoes. (reserve skillet.) roast beef with potatoes until internal temperature reaches 125°, about 30-35 minutes. transfer roast to a cutting board to rest; continue roasting potatoes until tender, about 10 minutes.

Step 4

Return reserved skillet to heat; add broth, stirring to loosen browned bits. simmer until reduced by half, 5-8 minutes. Whisk together cornstarch and red wine; add to skillet. simmer until thickened, 2 minutes. remove from heat and swirl in butter; season with remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. slice roast and serve with potatoes and sauce.

CarbLovers Diet Cookbook

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