Beef in Wine

Marinate the beef In a large bowl, combine the beef, red wine, black pepper, minced garlic, dried thyme, dried rosemary, and dried mint. Mix well to ensure the beef is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to marinate.

Preheat the oven Preheat the oven to 350°F (175°C).

Sauté the vegetables In a large oven-proof skillet or roasting pan, heat the olive oil over medium heat. Add the sliced onion, carrots, and celery. Cook until the vegetables are slightly softened, about 5 minutes.

Prepare the beef Remove the beef from the marinade, allowing any excess liquid to drain off. Season the beef with salt and pepper.

Brown the beef Push the sautéed vegetables to one side of the skillet or roasting pan. Place the beef in the center of the pan. Cook the beef on each side until browned, about 3-4 minutes per side.

Add the marinade Pour the remaining marinade over the beef and vegetables. Cover the pan with foil or a lid.

Roast the beef Transfer the skillet or roasting pan to the preheated oven. Roast the beef for about 1.5-2 hours, or until it reaches your desired level of doneness. Baste the beef with the marinade every 30 minutes.

Rest the beef Remove the beef from the oven and let it rest for at least 10 minutes before slicing.

Serve the beef Slice the beef and serve with the roasted vegetables and sauce from the pan.