Step 1

Use paper towels to pat the defrosted roast dry.

Step 2

Whisk together all of the rub ingredients in a small prep bowl.

Step 3

Rub the roast all over with the rub, and then let the roast sit at room temperature for 20-30 minutes.

Step 4

Move the oven rack to the middle position and preheat the oven to 500 degrees F.

Step 5

Prepare a roasting pan by spraying the rack with nonstick cooking spray.

Step 6

Once the roast has sat at room temperature for 20-30 minutes, place 1 Tablespoon of vegetable oil in a large cast-iron skillet and preheat over medium-high temperature until the oil begins to simmer. Add the roast to the pan and use tongs to sear the roast on all sides for 2 minutes each side.

Step 7

Place the roast on the prepared roasting pan and put it in the preheated 500 degrees F oven. Turn the oven off completely and let it cook for about 2-2 ½ hours, or until the internal temperature reaches 130 degrees on an instant-read thermometer.

Step 8

Loosely cover the top and sides of the roast with aluminum foil while you make the brown gravy.

Step 9

Add the beef dripping to a medium saucepan set over medium-high heat. Whisk in the flour and continue to stir for 3 minutes.

Step 10

Slowly pour in the beef broth while you continue to whisk. Keep whisking until the gravy has thickened a little, about 1-2 minutes. Then, turn off the heat and season the gravy to taste with salt and pepper (the gravy will thicken as it cools). Transfer the gravy to a gravy boat

Step 11

Slice the roast and serve the brown gravy.