Step 1

Preheat oven to 425 degrees F.

Step 2

Heat vegetable oil over high heat in a large cast iron or heavy bottom skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a shallow roasting pan.* Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.

Step 3

In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.

Step 4

Cover tightly with foil and roast for 30 minutes at 425 degrees F.

Step 5

Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.

Step 6

Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.

Step 7

Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.

Step 8

Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)