Rosemary Roast Beef with Red Wine Sauce

Now, there’s nothing that says “I’m an adult” more than cooking a roast beef. I don’t know too many young adults who attempt to make this meal as many believe that it is a difficult meal to make. While cooking a roast beef can be a bit daunting, it is actually really easy since the oven does most of the work. Just follow this simple recipe for Rosemary Roast Beef and Red Wine Sauce and you will have an elegant roast beef that is perfect for Sunday suppers!

Servings: 6-8

Difficulty: Medium

Prep Time:  10 minutes   |   Cook Time: 45 minutes   |   Total Time: 1 hour 10 minutes


  • 1 2.5-pound roast beef
  • 1 tablespoon +1 teaspoon olive oil
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 3 tablespoons dried rosemary
  • 3 cloves garlic, sliced
  • 12 large cremini mushrooms
  • 1 cup beef broth
  • 1 cup red wine


Remove the roast from the fridge 30 minutes before you begin cooking to allow it to come to room temperature.

Preheat the oven to 400°F.

Sprinkle the salt, pepper and rosemary evenly on a cutting board. Rub the beef with the olive oil and roll the beef on the cutting board, coating all sides (and ends) with the salt, pepper and herbs. Next, make several piercings (evenly spaced) into the beef, approximately 3 centimeters deep. Stuff the sliced garlic into the piercings, making sure that the garlic is not peeking out.

Preheat a cast-iron pan on high heat. Once hot, add a teaspoon of olive oil to the pan and then place the meat in the pan. Sear the beef on each side (including the ends) for about 2-3 minutes each. Once all seared, remove the beef from the pan and turn off the heat.


Next, arrange the mushrooms in the pan, cap side down. This will be the “bed” that the beef will roast on. Once the mushrooms are arranged, place the beef on top of the mushrooms. Place the beef in the oven for 45 minutes. The cook time will vary depending on the size of the beef that you have, but a general rule is 20-minutes per pound for a medium-rare roast. If you are unsure of how long to cook the beef, use a meat thermometer and cook the beef until it reaches an internal temperature of 135°F.

Once the beef reaches 135°F, remove the beef from the oven, pace it on a cutting board, and cover it with tinfoil. Allow the beef to rest for at least 10-15 minutes. During this time, the beef will continue cooking and will reach 140°F on its own.


While the beef is resting, make the sauce. Simply, heat the pan on medium-high heat and add the red wine and beef broth to the pan (I leave the mushrooms in the pan to give the gravy extra flavour). Using a wooden spoon, scrape the browned bits off the bottom of the pan. Cook the sauce for 3-4 minutes, or until it reduces slightly and becomes thick.

Finally, using a sharp knife, slice the beef into 1 centimeter-thick slices. Arrange the beef on a serving platter and top with the red wine sauce and mushrooms.


Serve with roasted potatoes (try my Rosemary & Garlic Hasselback Potatoes) and some vegetables alongside the beef for a traditional Sunday Supper.