Description
Tender, juicy, savory, ribeye roast with a delicious gravy you’ll be licking off your plate. The perfect main dish for an autumn Sunday dinner.
Ingredients
- 4.5 Lb Boneless Ribeye Roast
- 1 Cup Yellow Onions, sliced
- 3 Cups Water
- 1 Cup Beef Broth
- 5 Tbs All-Purpose Flour
- 1 Tbs Unsalted Butter
Marinade Ingredients - 1/4 Cup Beef Broth
- 2 Tbs Better Than Bouillon Beef Base
- 2 Tbs Extra Virgin Olive Oil
- 4 Tsp Worcestershire Sauce
- 2 Tsp Soy Sauce
- 1 Tbs Salt
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1 Tsp Italian seasoning
- 1 Tsp Thyme
- 1 Tsp Black Pepper
Instructions
- Place the ribeye roast in a roasting or baking pan.
- With a sharp knife, poke several holes in it.
- Make the marinade by combining the seasonings with the beef base, oil, soy sauce, Worcestershire sauce, and 1/4 cup of the beef broth.
- Brush the roast with all of the marinade, and set in the refrigerator for 8 to 24 hours.
- Preheat oven to 325°F.
- Chop the onions into medium-sized pieces.
- Add broth and water to a mixing bowl and stir in the flour until nice and smooth.
- Add the onions and slurry to the roasting pan, and chop the butter into small pieces before adding it to the top of the ribeye roast.
- Cover with a lid or aluminum foil (if you’re using a baking pan) and bake for 4 hours.
Notes
- Check to see if it’s fork-tender after 3 hours and 30 minutes.
