Ingredients
1 whole black roast (approximately 4-5 lb)
2 tbsp olive oil
1 tbsp sea salt
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tbsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
3 cloves garlic, minced
1 large onion, sliced
2 cups beef broth
1/2 cup red wine (optional)
Directions
1. Preheat your oven to 350°F (175°C).
2. Pat the black roast dry with paper towels.
3. In a small bowl, mix together the sea salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, and dried oregano.
4. Rub the roast with olive oil, ensuring it’s evenly coated.
5. Sprinkle the seasoning mixture over the roast, pressing it in lightly with your hands.
6. In a large oven-safe skillet or roasting pan, heat some olive oil over medium-high heat.
7. Sear the roast on all sides until a brown crust forms, approximately 3-4 minutes per side.
8. Remove the roast from the pan and set aside.
9. In the same pan, add the minced garlic and sliced onion.
10. Sauté for about 3-4 minutes until the onion starts to soften.
11. Pour in the beef broth and red wine (if using), stirring to combine.
12. Return the roast to the pan, nestling it among the onions and garlic.
13. Cover the pan with a lid or aluminum foil.
14. Place the pan in the preheated oven and roast for approximately 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
15. Remove the roast from the oven and let it rest for about 15-20 minutes before slicing.
16. Serve with the onions and pan juices drizzled over the top.