Ingredients:
5 lbs beef roast, trimmed of excess fat
fresh ground black pepper
sea salt
1 clove garlic, crushed
2 teaspoons flour
2 tablespoons red wine
1 1/4 cups beef stock
1/2 teaspoon tomato paste
Directions:
Preheat oven to 350F.
Rub outside of meat with pepper, salt and garlic.
Place on a rack in a baking dish; pour 1/3 cup water into bottom of baking dish.
Roast beef, allowing 25 minutes per pound for medium rare, a little longer for well done.
Cover loosely with foil.
Stand for 15 minutes before carving.
To prepare gravy: drain off all except 1 tblsp of fat from the baking dish.
Place dish over a low heat.
Add flour and stir well to incorporate all the bits and pieces in the dish.
Cook, stirring constantly, over medium heat until well-browned, taking care not to burn.
Combine wine, stock and tomato paste.
Gradually stir into flour mixture.
Heat, stirring constantly, until gravy boils and thickens.
Cook for about 3 minutes.
Season to taste.
Servings: 6
Time preparation: 10 min.
Time total: 100 min.