1.5-2lbs of beef roast
1 TB molasses
1 TB balsamic vinegar
2 large garlic cloves
1 heaping ts of black pepper (fresh ground preferred)
1 in chunk of fresh ginger
1 ts dried thyme
1 ts ground chilli (or dried flakes)
1/2 ts of salt.
2 TB white wine
1 C beef stock
3 TB reserved marinade
1. Rub all the ingredients on the roast and marinate for an hour or more.
2. Pre-heat oven to 400 degrees
3. Sear roast on all sides in 2-3TB of oil in a hot skillet, reserving marinade, and finish roast in the oven for 30 (rare) – 60 (well) minutes. (Use thermometer and meat doneness chart).
4. Remove roast to rest foil cover on a plate and return skillet to the fire. Add all the gravy ingredients scrapping up any gooey goodness on the bottom of the pan and stir for 8-10 minutes