Ingredients:

  • 3 lb top round roast
  • 2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 2 large yellow onions, thinly sliced
  • 2 cups low-sodium beef broth
  • 2 tbsp cornstarch
  • 1 cup dry red wine
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the roast completely dry with paper towels. Rub the salt, pepper, minced garlic, and thyme evenly over the entire surface.
  2. Heat 2 tbsp of olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast for 3–5 minutes per side until a deep, mahogany-colored crust forms. Remove the meat and set aside.
  3. Pre-heat the oven to 300°F (150°C). Place the seared roast back into the pot.
  4. Roast uncovered until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  5. Remove the meat from the oven, transfer to a carving board, and tent loosely with foil. Let it rest for at least 20 minutes.
  6. Place the Dutch oven with beef drippings back on the stovetop over medium heat. Add sliced onions and sauté until soft and golden brown (10–15 minutes).
  7. Pour in the red wine to deglaze, scraping the bottom of the pan to release the browned bits.
  8. Stir in the beef broth and fresh rosemary. Simmer for 10 minutes.
  9. Whisk cornstarch with 2 tbsp of cold water to create a slurry. Slowly whisk the slurry into the simmering gravy until thickened.