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| 1 | Beef roast (Avoid cheaper; less tender cuts) |
| 1/2 Tasse | butter unsalted |
| 2 Teelöffel | Steak spice |
| 2 Teelöffel | mustard dry |
| 1 Tasse | red wine dry |
| 1 mittel | Onion Thinly Sliced |
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Preheat oven to 450F.
In a bowl, melt the butter. Blend in the steak spices and dry mustard. Place roast in a roasting pan and pour the melted butter mixture on top of the meat. Roast 15 minutes at 450F. Then turn oven down to 425F and continue roasting for 15 minutes per pound (this will yield a medium-rare roast).
Fifteen minutes before roasting time is up, pour the red wine into the roasting pan and add the onion slices around the meat.
Let the roast rest at room temperature for about 10 minutes before slicing. Serve slices topped with pan gravy and onions.
beef roast that you can afford. You may add more onion slices if you like a lot of onions in the gravy.
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