Robin Hood Roast

Ingredients

• Beef roast (3-4 pounds, preferably chuck or brisket)
• Salt (1 tablespoon, or to taste)
• Black pepper (1 teaspoon, or to taste)
• Olive oil (2 tablespoons)
• Garlic (4 cloves, minced)
• Fresh thyme (2 teaspoons, chopped)
• Fresh rosemary (2 teaspoons, chopped)
• Beef broth (2 cups)
• Red wine (1 cup, preferably a dry variety)
• Flour (2 tablespoons (for gravy))
• Water (1/4 cup (for slurry))

Instructions

1. Preheat the oven to 325°F (163°C).
2. Generously season the beef roast with salt and black pepper on all sides, ensuring every inch is well-coated.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, sear the beef roast for about 5 minutes on each side until it develops a rich, brown crust.
4. Remove the beef roast from the pot and set aside on a plate to rest.
5. In the same pot, add the minced garlic, chopped rosemary, and thyme. Sauté for 1-2 minutes until the garlic is fragrant but not burnt.
6. Pour in the beef broth and red wine, using a wooden spoon to scrape the browned bits from the bottom of the pot. This step enhances the flavor of your sauce!
7. Return the seared beef roast to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid.
8. Transfer the pot to the preheated oven and roast for approximately 2.5 to 3 hours, or until the beef is fork-tender and falls apart easily.
9. Once cooked, remove the beef from the pot and let it rest for about 10 minutes before slicing against the grain.
10. While the beef rests, prepare the gravy by placing the pot with the cooking liquid over medium heat on the stovetop.
11. In a small bowl, whisk together the flour and water to create a smooth slurry.
12. Slowly pour the slurry into the pot while whisking continuously to avoid lumps. Cook the gravy until it thickens to your desired consistency, stirring often.
13. Slice the rested beef roast and serve it generously topped with the homemade gravy. Enjoy this hearty meal reminiscent of medieval banquets!