Recipe

Step 1: Remove the roast from the refrigerator and bring to room temperature. Preheat the oven to 350°F.

Step 2: In a shallow dish, stir together the salt, paprika, flour, granulated garlic and thyme. Roll the roast in the seasoning mixture, coating it on all sides. Reserve the leftover seasoned flour.

Step 3: In a Dutch oven or a roasting pan, heat the oil over medium-high heat. Add the roast and brown on all sides. Transfer the roast to a platter. Spread the carrots, celery, and onion on the bottom of the pan to serve as a roasting rack. Place the roast on top of the vegetables; do not let it rest directly on the pan. Tuck the potatoes around the edges of the beef.

Step 4: Roast for 1 to 1-1/2 hours, until an instant-read thermometer inserted into the thickest part away from the bone registers 135°F for medium-rare, 140°F for medium, or to desired doneness.

Step 5: Return the roast to the platter, tent with aluminum foil, and let rest for 15 minutes. If the vegetables aren’t quite done, stir them in the pan so they are evenly coated with the pan juices, return the pan to the oven, and roast for 10 minutes, or until well browned. Transfer to a warmed serving dish and keep warm.

Step 6: To make the gravy, in a small bowl, stir together the reserved seasoned flour and the warm water, forming a slurry that is free of lumps.

Step 7: Place the roasting pan on the stove top over medium-high heat. Pour in the cold water and bring to a boil, stirring to scrape up any browned bits from the pan bottom. Reduce the heat to a simmer, add the slurry and stir continuously over medium heat until the gravy reaches the desired thickness. Stir in the mustard and Worcestershire sauce and season with salt and pepper. Pour into a warmed gravy dish.

Step 8: Slice the roast and serve with the roasted vegetables and gravy. Mashed potatoes and cornbread are favourite sides for gravy lovers.

See more recipes from Robb Walsh.

Reprinted with permission from Robb Walsh’s Texas Eats (2012 Ten Speed Press).