This recipe offers a delightful twist on the classic roast beef, featuring a flavorful herb crust and a rich, savory gravy.
Preheat your oven to 450°F (230°C).
Ensure the oven is fully preheated before placing the roast inside for even cooking.
Rub the beef roast with kosher salt and freshly ground black pepper.
Let the seasoned roast sit at room temperature for 15 minutes to enhance flavor penetration.
Place the beef roast in a roasting pan along with the onions, carrots, celery, and cherry tomatoes.
Arrange the vegetables around the roast for even cooking and flavor distribution.
In a bowl, mix the tomato paste, Worcestershire sauce, and 1 cup of beef broth. Pour this mixture over the roast and vegetables.
Whisk the sauce thoroughly to ensure the tomato paste is fully incorporated.
Roast uncovered in the oven for 30 minutes.
This step helps to develop a flavorful crust on the roast.
Reduce the oven temperature to 350°F (175°C), cover the roasting pan, and continue cooking for 2 1/2 hours.
Covering the pan helps retain moisture, keeping the roast tender.
Remove the roast and vegetables from the pan and let them rest.
Resting allows the juices to redistribute, making the meat juicier.
Skim excess fat from the pan drippings and bring 1 1/2 cups of drippings to a simmer in the roasting pan.
Use a spoon to remove fat for a healthier gravy.
Whisk in the flour and cook over medium heat until the mixture thickens.
Whisk continuously to avoid lumps in the gravy.
Gradually add the remaining beef broth, whisking constantly, and cook until the gravy reaches your desired consistency.
Adjust the seasoning of the gravy with salt and pepper if needed.
Slice the roast and serve with the vegetables and gravy.
Garnish with fresh rosemary or thyme for an elegant presentation.
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