Red Bus Roast

Ingredients

• Beef roast (3-4 pounds)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Red wine (1 cup)
• Beef broth (2 cups)
• Fresh thyme (2 teaspoons, chopped)
• Fresh rosemary (2 teaspoons, chopped)
• Cornstarch (2 tablespoons)
• Water (1/4 cup (for slurry))

Instructions

1. Preheat your oven to 325°F (165°C).
2. Generously season the beef roast with salt and pepper, ensuring it is well-coated.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat.
4. Sear the beef roast on all sides until it develops a rich brown crust, approximately 5 minutes per side. This step adds depth of flavor.
5. Remove the beef roast from the pot and set it aside on a plate.
6. In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes, stirring occasionally.
7. Pour in the red wine, scraping the bottom of the pot to deglaze. Add the chopped rosemary and thyme, bringing the mixture to a boil. Let it simmer for 5 minutes to reduce slightly.
8. Return the seared beef roast to the pot, then pour the beef broth over it.
9. Cover the pot with a lid, and transfer it to the preheated oven. Roast for about 2 hours, or until the beef is tender and reaches your desired doneness (use a meat thermometer for accuracy).
10. Once done, carefully remove the beef roast from the pot and let it rest for 10 minutes before slicing to retain its juices.
11. While the beef is resting, prepare the gravy. In a small bowl, mix the cornstarch with 1/4 cup water to create a slurry.
12. Pour the pan juices from the pot into a saucepan and bring it to a simmer over medium heat.
13. Slowly whisk in the cornstarch slurry, continuing to cook until the gravy thickens to your desired consistency.
14. Slice the beef roast against the grain and serve it hot with the rich gravy drizzled over the top.