Sunday Best Roast Beef with Pan Gravy
- 1 4- to 5-lb. boneless rump roast
- 2 Tbs. Worcestershire sauce
- 1 tsp. granulated garlic
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 Tbs. coarse-ground black pepper
- 2 tsp. coarse salt
Adjust the rack to the bottom of the oven and preheat to 450°F. Prepare the Roast: Blot any excess moisture from the roast using paper towels. Rub the Worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the Worcestershire. Combine the granulated garlic, onion powder, paprika and coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick. Allow the seasoned roast to stand at room temperature for 20 to 30 minutes before roasting. Rub the roast with the coarse salt and place it fat side up in a shallow roasting pan. Roast for 15 minutes, then lower the oven temperature to 325°F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 hours. (Note: Allow about 20 minutes per lb. for medium-rare.) When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board. Allow the roast to stand for 20 minutes before slicing.
3 Tbs. all-purpose flour
2 C. beef broth
Salt and pepper to taste
Use a spoon to skim all the fat from the liquid that remains in the roasting pan. Reserve about 4 Tbs. of fat in a small mixing bowl and cool until it is just barely warm, 4 to 5 minutes. Whisk the flour into the fat to form a roux. Scrape the drippings from the bottom of the pan, add in the beef broth and stir over medium heat until the broth begins to simmer. Whisk in the roux and bring to a boil, then simmer for 4 to 5 minutes. Add a little water, a Tbs. at a time, as needed to achieve the desired consistency. Season to taste with salt and pepper.