Indulge in a melt-in-your-mouth experience with the aromatic flavors of rosemary and beef, making any dinner feel like a special occasion!

1

Preheat your oven to 350°F (175°C).

2

In a small bowl, mix together the olive oil, salt, black pepper, crushed garlic, and rosemary leaves to create a marinade.

3

Rub the marinade generously over the beef roast, making sure it is evenly coated.

4

In a large, oven-safe skillet, heat a bit of olive oil over medium-high heat. Once hot, sear the beef roast for about 4-5 minutes on all sides until browned.

5

Once seared, remove the beef from the skillet and set aside. In the same skillet, add chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.

6

Return the beef roast to the skillet atop the sautéed vegetables. Pour the beef broth and red wine around the roast.

7

Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Roast for about 1 hour.

8

After 1 hour, uncover the skillet and roast for an additional 30 minutes to achieve a slight crust on the beef.

9

Once cooked, remove the roast from the oven and let it rest for about 15 minutes before slicing.

10

For sauce, stir the pan juices and vegetables over medium heat for a few minutes, then strain if desired. Serve alongside the sliced beef.

6

• Add a splash of balsamic vinegar to the marinade for a tangy twist.
• Incorporate seasonal veggies like zucchini and bell peppers to roast alongside the beef.
• Top the sliced roast with a fresh chimichurri sauce for an herby kick.

• Let the beef reach room temperature before cooking for even cooking.
• Allow the roast to rest after cooking to retain its juices.
• Use a meat thermometer to ensure the beef reaches an internal temperature of 135°F (57°C) for medium-rare.

• fat: 20g
• fiber: 2g
• protein: 60g
• calories: 450
• carbohydrates: 10g

This dish is rich in protein from the beef, which supports muscle growth and repair, while the healthy fats from olive oil contribute to heart health.

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