Roast Beef With Red Wine Gravy - cooking recipe

Ingredients

1 (5 lb) beef eye round roast
12 oz baby carrots
2 tbsp olive oil
2 tbsp minced garlic
1 1/2 tbsp fresh thyme leaves, chopped, plus extra to garnish
1 1/2 tbsp fresh rosemary leaves, chopped, plus extra to garnish
8 oz red pearl onions, peeled
1 tbsp butter
1/4 cup chopped shallot
2 tbsp all-purpose flour
1 1/2 cups beef broth
1/4 cup red wine

Preparation

Preheat oven to 325\u00b0F.
Arrange beef and carrots in a roasting pan. Season. Combine olive oil, 1 tbsp garlic, 1 tbsp chopped thyme and 1 tbsp chopped rosemary then spread over beef. Roast beef and carrots for 1 hour. Add pearl onions and cook for 30 mins, or until a thermometer inserted in the beef reads 145\u00b0F for medium-rare, or until cooked to your liking. Transfer to a serving platter, cover and let rest for 15 mins before slicing.
Transfer pan juices to a measuring cup. Skim and discard fat. Heat butter over medium heat. Cook shallot and remaining garlic for 2-3 mins, until softened. Sprinkle flour over top and cook for 1 min, stirring occasionally. Add beef broth, red wine, pan juices and remaining herbs. Simmer for 5 mins, or until slightly thickened. Season. Serve sauce with beef. Garnish with fresh herbs.