roast beef

{this picture looks extremely unappetizing}

3 sprigs rosemary
1 head garlic, cloves separated and peeled
4 bay leaves
8 carrots
1 large onion
3 1/2 pound beef roast
olive oil
1 c. red wine
1 c. beef stock

season outside of beef on all sides. cut slits in roast and stuff garlic cloves inside every 2 or 3 inches (mine took about 6 cloves). brown in olive oil on all sides, for a total cooking time of about 15 minutes on medium-high heat. form a bed in a roasting pan of carrots and onions, the rest of the garlic cloves and rosemary. transfer the browned roast to the pan, then deglaze the skillet with 1/2 cup red wine. pour the red wine from the skillet over the roast. pour 1/2 cup beef stock into the pan. roast at 325° for 1 hour and 45 minutes. at 1 hour left, add the remaining wine and beef stock.

this was really dry, despite following cooking times found online for a beef roast. maybe the wrong cut of meat? or maybe the cooking times i found were for a well done roast, and i prefer medium. i'll make it again but perhaps find a different recipe, different cut of meat or knock about 30 minutes off the cooking time.