To make a roast beef, season a single 3-pound beef roast, and cook it for one hour at a temperature of 375 degrees Fahrenheit. Once cooked, set the meat aside, and prepare a red wine gravy prior to serving.
Collect one 3-pound beef roast, kosher salt, freshly ground black pepper, olive oil, button mushrooms, two small onions, red wine, low-sodium beef stock and gravy flour. Set the oven to 375 degrees Fahrenheit, and coat the roast with salt and pepper. Pour two tablespoons of olive oil into a cast-iron skillet, and simmer on medium-high heat. Before the oil starts to smoke, place the roast in the skillet, and brown all sides of the beef.
Quarter the onions, and place the sliced vegetable and 8 ounces of mushrooms into a bowl. Add two tablespoons of olive oil, and stir the contents together along with salt and pepper. Toss the mixture, and pour it into the skillet. Place the roast beef in the oven for about one hour. Using an instant-read thermometer, check the meat, and take it out of the oven once it reads 130 degrees Fahrenheit. Set the roast beef aside on a cutting board for 10 minutes.
Take the onions and mushrooms out of the skillet, and put the pan back on the range at a low heat. Pour one cup of wine and one cup of beef stock into the skillet, and pull up the browned pieces of onions and mushrooms. Add two tablespoons of gravy flour, and stir until the mixture is free of any lumps. Slice the roast beef into thin pieces. Return the cooked mushrooms and onions to the plate, and cover the roast beef with the gravy. The recipe yields six servings.