- 3-pound bottom-round or top-round roast
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 4 garlic cloves, sliced into thick slivers
- 2 tablespoons vegetable oil
- 1/2 cup dry red wine
- 1 teaspoon flour (optional)
Preparation Time: 15 minutes (plus 1 hour and 15 minutes for resting)
Cooking Time: 1 hour, 50 minutes
1. Place the roast on a cutting board and use paper towels to pat dry. Rub in the salt and pepper and then, using a sharp paring knife, poke deep slits all over the top and sides of the roast. Fill each slit with a garlic sliver. Set the roast aside at room temperature for 1 hour.
2. Preheat the oven to 250°F. Set a roasting rack in a roasting pan and set aside
3. Heat the oil in a large heavy-bottomed frying pan and brown the roast on all sides, 8 to 12 minutes total. Transfer the roast to the rack in the roasting pan and set aside. Pour 1/2 cup of water into the frying pan and stir and scrape any browned bits off of the bottom of the pan. Turn the heat off and pour the liquid from the pan along with the wine into the roasting pan.
4. Roast the meat until its internal temperature reaches 120°F, 1 hour to 1 hour and 20 minutes. Remove the roasting pan from the oven and increase the oven temperature to 475°F. Place the roasting pan back in the oven and cook the roast until a nice crust forms, 8 to 10 minutes. Remove the roasting pan from the oven, transfer the roast to a carving board, tent with foil, and set aside for 15 minutes.
5. Meanwhile, make the sauce. Place the roasting pan over medium heat and bring the juices to a simmer. Cook until the pan juices are reduced by half. (if you like a thicker sauce, whisk 1 teaspoon of flour into the sauce to thicken). Taste the sauce and season with more salt and pepper if needed. Carve the roast and serve with the sauce.