Classic Roast Beef with Gravy

recipe

• Step 1
  Preheat the oven to 450ºF. Strip the thyme leaves from the stem by pulling in the opposite direction that the leaves are pointing.
• Step 2
  Wash & peel the carrots (optional). Then cut them into 2 inch pieces.
• Step 3
  Wash & cut the potatoes in half.
• Step 4
  Peel & cut the onion into wedges.
• Step 5
  In a small bowl, add 1/2 of the thyme, a generous pinch of salt, pepper & any other seasonings you like (we suggest onion powder & garlic powder)! Add a drizzle of oil & stir.
• Step 6
  On a sheet tray with a wire rack (or a roasting pan with a rack), add the beef. Top the meat with the oil mixture & rub to fully coat. Add about 1/2 cup of the broth (for a serving of 4) to the bottom of the sheet pan. Place the roast in the oven & cook for 15 min at 450ºF.
• Step 7
  Remove the roast from the oven. Remove the beef & the rack from the sheet tray. Add a drizzle of olive oil & add the onion, carrots & potatoes. Toss the veggies in the oil & make room for the roast in the center.
• Step 8
  Place the roast back onto the center of the pan. Season the veggies with the remaining thyme, salt & pepper. Lower the oven temperature to 250ºF & roast for 25-30 min per pound of beef for medium rare. Cook for 35-40 min per pound for a more well-done roast beef.
• Step 9
  Remove the pan from the oven. Remove the roast & veggies from the sheet tray. Set them aside. Add another 1/2 cup of broth to the sheet tray. Using a spoon or spatula, loosen up any brown bits from the pan. Pour the liquid into a bowl & reserve for the gravy.
• Step 10
  For the gravy: add the butter to a sauce pot & melt on medium heat. Add the flour & whisk. Cook for 1 min while whisking continuously. Next, pour the pan drippings through a strainer into the pot & whisk. Add the remaining broth & worcestershire sauce. Whisk until the gravy is thick. Season with salt & pepper, then remove from the heat.
• Step 11
  Thinly slice the roast beef & serve with the roasted veggies, potatoes & gravy. Enjoy!