A delightful roast recipe with a flavorful herb crust and a rich, savory gravy.
Allow the beef roast to come to room temperature for about an hour.
This ensures even cooking throughout the roast.
Make small slits in the roast and insert garlic cloves evenly across the surface.
This infuses the meat with a rich garlic flavor.
Rub the roast with salt, cracked black pepper, and paprika to create a crust.
Ensure the seasoning covers all sides for maximum flavor.
Place the onion halves and celery ribs in the bottom of a roasting pan and set the rack on top.
The vegetables add flavor to the drippings for the gravy.
Place the roast on the rack, fat side up, and roast in a preheated oven at 325°F (165°C) for 30 minutes per pound.
Roasting fat side up allows the fat to baste the meat as it cooks.
Remove the roast from the oven and let it rest for at least 10 minutes before carving.
Resting helps the juices redistribute, keeping the meat moist.
Place the roasting pan on the stove, add water, and deglaze the pan by scraping the bottom.
Deglazing incorporates all the flavorful bits into the gravy.
Mix cornstarch with a small amount of water, then add to the pan and stir until thickened.
Stir continuously to avoid lumps and achieve a smooth consistency.
Serve the roast sliced with the gravy on the side.
Pair with your favorite sides for a complete meal.
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