A Special CBS Original Blue Bloods and Wahlburgers Family Dinner Recipe Series

Both tender and juicy, this lean roast is perfect for either a Sunday or special occasion dinner. If you have leftovers, thinly slice the beef and use it for sandwiches, stroganoff, or in noodle or rice bowls.

Classic Roast Beef

For beef, tie and truss beef roast 4 or 5 times with kitchen string to help roast keep its shape during roasting. Let roast stand at room temperature for 1 hour. Place onion, celery, carrot, garlic and rosemary sprigs in bottom of a stovetop-safe, large shallow roasting pan; set aside.

Preheat oven 325 degrees. Season roast with salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Sear roast for 2 or 3 minutes on each side or until lightly browned. Remove from skillet and place on top of vegetables in roasting pan.

Roast for 1¼ to 1¾ hours or until beef reaches 130 degrees for medium-rare doneness. Transfer beef roast to a cutting board; loosely cover with foil and let stand for 20 minutes (internal temperature will increase 10 to 15 degrees). Reserve vegetables in roasting pan; discard rosemary sprigs.

For pan gravy, add red wine to roasting pan with vegetables. Place roasting pan on stovetop burner over medium heat. Simmer and scrape brown bits from bottom of pan with a wooden spoon. Continue simmering until wine is almost evaporated.

When the wine is nearly evaporated, add beef broth; transfer to a 3-qt. saucepan. Bring to boil; reduce heat. Simmer, uncovered, for 5 minutes.

Skim fat from top of broth-vegetable mixture. Add fresh thyme; simmer for 4 minutes. Transfer broth-vegetable mixture to a blender. Cover and blend until smooth. Strain mixture through a fine-mesh sieve set over a bowl; discard mixture in sieve.

To serve, remove the string from the beef. Stir any juices from cutting board into gravy mixture. Cut beef across the grain into ¼-in.-thick slices. Arrange on platter; garnish with parsley, if desired. Serve with pan gravy.