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Roast Beef with Rosemary, Roasted Garlic & Red Wine Sauce

There is nothing better than a warm, comforting dinner during the cold winter months. If you are looking for a dish that makes the house smell amazing, and turns a regular family dinner into something memorable, you will love this roast beef with rosemary, roasted garlic, and red wine sauce! Perfect for Sunday’s, holidays, or just when you want to wow your dinner guest with a delicious home cooked meal!

Ingredients

  • 1 whole head garlic
  • 1 Tbsp chopped fresh rosemary leaves
  • 1 Tbsp + 1 tsp Our Family® Olive Oil
  • 1 Tbsp Our Family® Salt
  • 1 tsp Our Family® Ground Black Pepper
  • 1 rump or bottom round beef roast (about 3 1⁄2 lbs.)
  • 1 ¾ cups Our Family® reduced-sodium beef broth
  • 1⁄2 cup Finest Reserve™ by Our Family® Cabernet Sauvignon
  • 1 Tbsp Our Family® Cornstarch
  • 1 Tbsp Our Family® Unsalted Butter

 

Approximate nutritional values per serving (not including 3 cups cooked beef): 677 Calories, 34g Fat (12g Saturated), 318mg Cholesterol, 563mg Sodium, 3g Carbohydrates, 0g Fiber, 81g Protein

Directions

  1. Preheat oven to 400°. Cut off and discard about 1⁄2 inch from top of garlic to expose tips of most cloves. In small bowl, combine rosemary, 1 tablespoon oil, salt and pepper. Place beef, fat side up, in small roasting pan. Rub beef all over with oil mixture. Place garlic, cut side up, in corner of roasting pan next to beef. Drizzle remaining 1 teaspoon oil over garlic. Pour 3⁄4 cup broth into bottom of pan; set aside remaining broth to use later.
  2. Roast beef 30 minutes. Reduce heat to 325°. Roast 40 to 45 minutes longer or until internal temperature reaches 130°. Transfer beef and garlic to cutting board; loosely cover beef with foil and let stand 20 minutes. Internal temperature will rise to 145° for medium-rare.
  3. Meanwhile, when cool enough to handle, squeeze out pulp from garlic head into pan drippings. Lightly mash garlic with fork. Add wine to drippings and cook over medium heat 5 minutes. Mix cornstarch with remaining 1 cup broth; add to pan and heat to boiling. Boil 1 minute or until sauce thickens. Remove pan from heat. Stir in butter. Slice beef across the grain; serve with sauce.
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