Fayla's Fabulous Food Calendar

Roast Beef & Gravy

1 (3 to 4-pound) bone-in rib-eye roast
Salt and black pepper
1/4 cup olive oil

Gravy:
1 large shallot, finely chopped
1/2 bottle drinking red wine, such as Malbec
5 cups beef stock

Preheat oven to 400 degrees F.
Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer to the Crockpot on LOW for 5 hours, just depends how big your roast is. I make ours a little rare as we do not enjoy dry roast at all!! Remove the beef to a cutting board. Allow meat to rest for at least 15 minutes, before carving.

Gravy:
Pour off excess fat from the Crockpot and place the rest of the liquid in a pan on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.