Step 1

Trim excess fat from the beef chuck using a sharp pairing knife and sturdy cutting board. Using a butcher's twine, tie the meat as shown in the video.Pro tip - tieing the meat will keep the meat's shape as it roasts. It does not have to be perfect just a few knots will do too.

Step 2

Using a mortar and pestle, mash the rosemary and thyme leaves. Alternatively, you can also put all these ingredients in a food processor and blend to a smooth paste.

Step 3

Add the garlic and salt, followed by the paprika, and cayenne. Mash to a coarse paste. Then, add the oil and pepper.

Step 4

Marinate the meat well on all sides, making sure to get the top and bottom sides too. Leave to marinate on the counter for an hour or overnight in the fridge. Thaw the meat at least an hour or two before cooking.

Step 5

Preheat the oven at 175°C / 350°F / Gas Mark 4

Step 6

Add 2 tbsp oil in the roasting pan (or skillet) over medium-high heat. Sear the beef on all sides turning with a tong. When done, remove from the pan.

Step 7

Place the beef on the roasting rack and add 1/2 cup water to the pan. Add a meat thermometer and set it to 135℉ for medium-rare, 140℉ for medium, or 145℉ for medium-well. Pro tip - this will prevent the oil and marinade from burning as it falls into the pan.

Step 8

Roast on the middle rack until desired temperature - about 1 to 1 1/2 hours. Mine took 1 hour 10 minutes to reach 135 F for medium-rare. Pro tip - The meat will continue to cook further with the residue heat in the meat.

Step 9

Remove from the oven and cover with an aluminum foil. Move the meat to a serving platter and keep warm so you can use the pan juices for the gravy.

Step 10

Place the roasting pan over medium heat, add chopped onions and garlic. Saute until onions are translucent. Pro tip - we add onions for flavor but you can omit the onions if you don't like them.

Step 11

Then, add the red wine and using a spatula deglaze scraping as much as you can from the pan. Pro tip - keep the heat on medium so the liquid does not evaporate too quickly.

Step 12

Next, add the flour and continue to cook until it thickens. Cook a minute more, then add the stock. Let it come to a boil and remove from heat. Pro tip - it is important to cook the flour for a while so it cooks before you add teh stock otherwise the gravy will taste starchy.

Step 13

Strain it thru a sieve or mesh. Pour the sauce in a sauceboat and serve it with the roast.

Step 14

Enjoy!