roast beef with gravy in a cast iron skillet

How To Make roast beef with gravy in a cast iron skillet

• 1

  Season the roast with salt and pepper. Wrap with plastic wrap and let set in fridge for 24 hours. Remove the roast from the fridge and unwrap. Set a cast iron skillet over med high heat for 5 minutes. Preheat oven to 225 degrees.
• 2

  Add oil to skillet. Once it is smoking sear the roast on all sides and remove to a plate. Add the carrots, onions, celery and garlic and cook until the vegetables are browned. Add the butter and let it melt. Stir in the flour and then the tomato paste. Cook until the mixture darkens. Place the roast back into the skillet on top of the veggies. Place in oven for 2 to 2 1/2 hours.
• 3

  Remove the roast from the skillet and set aside on carving board. Put the skillet over med high heat and add the wine and scrap up any bits on the bottom of skillet. Add the beef stock. Bring to a boil then reduce to a simmer and simmer about 15 minutes until thickened. Strain the gravy and discard the solids.
• 4

  Slice the roast and serve with the gravy and mashed potatoes
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