Roasted Beef Cuvette

Discover the rich, savory flavors of Roasted Beef Cuvette, a show-stopping dish that's perfect for family gatherings or dinner parties. This tender 3-pound beef cuvette roast is generously coated in a delectable herb-infused paste of olive oil, minced garlic, fresh rosemary, and thyme, then seared to golden perfection for maximum flavor. Slow-roasted alongside hearty vegetables—sliced onions, carrots, and potatoes—and bathed in a luxurious red wine and beef broth sauce, the result is a melt-in-your-mouth roast with a deeply aromatic medley of flavors. Ready in just over two hours, this centerpiece dish combines elegance and comfort with every bite. Serve it with the succulent pan drippings for an unforgettable meal that will have everyone asking for seconds! Perfect keywords: roasted beef cuvette, herb-crusted roast, slow-roasted beef, red wine sauce, family dinner recipe.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 3 pounds beef cuvette roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cloves garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 cup beef broth
• 1 cup red wine
• 1 medium onion, sliced
• 2 large carrots, sliced
• 4 medium potatoes, quartered

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the beef cuvette roast dry with paper towels to ensure a good sear in the pan.

Step 3

In a small bowl, mix olive oil, salt, pepper, minced garlic, rosemary, and thyme to make a paste.

Step 4

Rub the herb mixture evenly over the entire surface of the beef cuvette.

Step 5

Heat a large oven-safe skillet over medium-high heat, and add a tablespoon of olive oil.

Step 6

Once the oil is hot, sear the beef on all sides until a golden brown crust forms, about 2-3 minutes per side.

Step 7

Remove the beef from the skillet and set aside.

Step 8

Deglaze the skillet by adding beef broth and red wine, scraping the bottom to release any browned bits.

Step 9

Return the beef cuvette to the skillet, and surround it with sliced onions, carrots, and quartered potatoes.

Step 10

Pour any remaining herb mixture over the vegetables.

Step 11

Cover the skillet tightly with foil or a lid, and transfer it to the preheated oven.

Step 12

Roast for approximately 1.5 to 2 hours, or until the internal temperature of the beef reaches 135°F (57°C) for medium-rare, or desired doneness.

Step 13

Once the roast is done, remove it from the oven and let it rest for 15 minutes before slicing.

Step 14

Serve slices of the beef with the roasted vegetables and pan juices drizzled on top.

Nutrition Facts

Serving size	2955.2 grams (2955.2g)

Amount per serving	% Daily Value*
Calories	4612

Total Fat 274.40g	352%
Saturated Fat 99.90g	500%
Polyunsaturated Fat 2.70g
Cholesterol 1021mg	340%
Sodium 4159mg	181%
Total Carbohydrate 180.60g	66%
Dietary Fiber 17.20g	61%
Total Sugars 16.40g
Protein 316.90g	634%

Vitamin D 0IU	0%
Calcium 381mg	29%
Iron 44mg	243%
Potassium 8947mg	190%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 28.4%

Carbs: 16.2%