roast beef dougherty

VIDEO! Serio Cooks! Roast Beef with Frey Wine Gravy


This VIDEO Serio Cooks Roast Beef with Frey Wine Gravy recipe calls for Frey Wine Organic Red Wine.  Don’t make the mistake of using just any red wine, it won’t be the same!  As Frey is a truly Organic Wine, it gives this gravy an absolutely amazing flavor. (without all the bad stuff you’ll find in conventional wine.)

INGREDIENTS VIDEO Serio Cooks Roast Beef with Frey Wine Gravy
3 lb Top Round Roast Beef
1 cup of Frey Natural Red Organic Wine (for gravy)
2 cups of beef stock
2 onions coarsely sliced
1/4 cup of olive oil
1 tablespoon basil
1 tablespoon thyme
1 tablespoon rosemary or oregano
1 teaspoon garlic powder
1/2 teaspoon white pepper
2 tablespoons King Arthur All Purpose Flour
1 tablespoon heavy whipping cream

Preheat oven to 500 degrees.  Place beef in a large bowl and cover thoroughly with spices.  Put beef in a roasting pan, fat side down and place in the middle of the hot oven for 18 minutes.  Reduce heat to 250 degrees and using a meat thermometer, cook until the thickest part of the beef reaches 125 degrees for medium-rare. (approximately 25 minutes)  Carefully remove beef and cover with an aluminum foil tent to allow residual cooking and keep in heat.  Using pot holders, place pan on the stove top.  Remove onion chunks and bring stock to a boil.  Add Frey Wine to deglaze the roasting pan.  In a measuring cup, add flour and just enough water to break up the flour and make a paste.  Add flour/water mix to roasting pan and whisk until beef stock and Frey Wine turns into a rich gravy.  Reduce heat and stir in cream to make amazing gravy.  Cut beef into 1/4″ thick slices and serve with gravy. VIDEO! Serio Cooks! Roast Beef with Frey Wine Gravy

Let’s Eat!

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

Check Also


We work late into the night on the research, production and presentation of Food and Travel Nation.  Sometimes that means working past dinner time, then realizing we haven't eaten.

Leave a Reply

Your email address will not be published. Required fields are marked *