Traditional Roast Beef With Gravy

Nothing fancy here - sometimes you should just stick to tradition.

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.

beef roast, fresh ground black pepper, sea salt, garlic, flour, red wine, beef stock, tomato paste