Roast Beef with Gravy

Instructions

1. Prepare the beef
   Remove the beef from refrigerator 1 hour before cooking to bring to room temperature. Preheat oven to 375°F (190°C). Pat the beef dry with paper towels.
2. Season the roast
   In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the beef roast, ensuring it's evenly coated on all sides.
3. Sear the meat
   Heat a large oven-safe roasting pan or Dutch oven over high heat. Add the seasoned roast and sear on all sides until browned, about 3-4 minutes per side. Remove the roast temporarily.
4. Prepare the vegetables
   Add the onions, carrots, and celery to the bottom of the pan. Place the seared roast on top of the vegetables. Pour beef broth and wine (if using) around the roast, being careful not to wash off the herb rub.
5. Roast the beef
   Insert a meat thermometer into the thickest part of the roast. Place the pan in the preheated oven and roast until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 15-20 minutes per pound. Baste the roast with pan juices every 30 minutes.
6. Rest the meat
   Once done, transfer the roast to a cutting board, tent loosely with aluminum foil, and let rest for 15-20 minutes. The internal temperature will continue to rise 5-10 degrees while resting.
7. Make the gravy
   Strain the pan juices into a saucepan, pressing on the vegetables to extract maximum flavor. Discard the vegetables or reserve for serving. Bring juices to a simmer over medium heat. In a small bowl, whisk together flour and cold water to make a slurry. Slowly whisk the slurry into the simmering juices and cook, stirring constantly, until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.
8. Serve
   Slice the roast against the grain into 1/2-inch thick slices. Arrange on a serving platter and drizzle with some gravy. Serve the remaining gravy in a gravy boat alongside the roast beef.