A flavorful and tender beef roast enhanced with a savory herb crust and a rich, homemade gravy.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Rub the beef roast with olive oil, then season it evenly with garlic powder, black pepper, dried thyme, and dried rosemary.
Massaging the seasoning into the meat helps enhance the flavor.
Place the seasoned roast in a roasting pan and cover it with aluminum foil.
Covering the roast initially helps retain moisture.
Roast in the preheated oven for 3 hours, removing the foil during the last hour to allow the roast to brown.
Use a meat thermometer to check for doneness; aim for 145°F (63°C) for medium-rare.
Remove the roast from the pan, cover with foil, and let it rest for 15 minutes.
Resting allows the juices to redistribute, making the meat tender.
To make the gravy, heat the drippings in a saucepan over medium heat. Add the chopped onion and sauté until softened.
Sautéing the onion adds depth to the gravy's flavor.
Whisk in the flour and cook for 1 minute, then gradually add the beef broth, whisking constantly to avoid lumps.
Cooking the flour removes its raw taste and thickens the gravy.
Slice the roast and serve it with the prepared gravy.
Arrange the slices neatly for an appealing presentation.
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