Can't Get Much More Basic than This.
Preheat the oven to 400°.
Dry a beef rib eye roast so it will brown. Salt and pepper.
Sear it on all sides in a couple tablespoons of oil, in a dutch oven or heavy, oven-safe pot.
Cover the pot well and put in 400° oven about 15 minutes a pound, until a meat thermometer reads 130° internal temperature.
Make gravy from drippings.
A Little More Complicated
Italian Style Roast
Preheat the oven to 300°.
1 boneless beef chuck eye roast, 3-4 lbs., tied
2 Tbsp. vegetable oil
1 medium onion, chopped
1 rib celery, chopped
1 lb. mushrooms, quartered
2 Tbsp. tomato paste
1 can diced tomatoes (28 oz.) plus juice
2 tsp. sugar
1 cup red wine
1 large head of garlic, paper removed, halved
thyme
Dry a beef rib eye roast so it will brown. Salt and pepper.
Sear it on all sides in a couple tablespoons of oil, in a dutch oven or heavy, oven-safe pot. Remove.
Over medium heat, add onion, celery, mushrooms, tomato paste and cook about 8 minutes.
Add diced tomatoes, sugar, 1/2 cup wine, garlic and thyme. Return roast and juices to pot, bring to a simmer on medium high heat.
Cover the pot well and put in 300° oven about 2 1/2 to 3 1/2 hours, until fork tender. Flip over after one hour.
Remove roast and let rest out of oven 15 minutes.
Skim fat in pan off the top of the drippings with spoon. Remove garlic, mash into paste and return to pot. Add wine. Boil to thicken, 12 minutes. Season with salt and pepper.
Serve sauce with roast.
