1 top round beef roast (3 pounds)
7-8 sprigs of rosemary
small potatoes, halved
for the gravy:
half a glass of red wine
beef or vegetable stock
Preheat the oven to 400 degrees, pat the beef dry, and place in in the oven, in an ovenproof skillet. Turn the heat up and keep roasting and turning the beef with tongues until it is browned on all sides. Lower the heat, brush the beef with olive oil, salt, pepper, and rosemary mixture, lower the heat, and roast for another 20 minutes.
Place the carrots and halved potatoes around the beef and roast for another 20 to 25 minutes, then add the garlic and roast for another 10 minutes. Place the roast on a cutting board, cover it with foil, and let it rest for at least 15 minutes. Slice the meat against the grain, arrange it in a plate, pour gravy over, and serve with the roasted veggies.
Gravy – place the skillet on the stove, turn the heat on, and pour the wine over the juices, and add the stock. Once the gravy thickens, remove, and strain through a fine sieve.