Step 1

Pat roast dry with paper towels and set on a plate.

Step 2

Combine kosher salt, black pepper, and garlic powder in small bowl. Rub mixture all over the roast, coating it on all sides. Set roast aside and let stand at room temperature for 30 minutes to an hour. Preheat oven to 325 degrees F.

Step 3

On stove top, over medium high heat, add olive oil to dutch oven (or heavy skillet). When oil begins to shimmer, swirl in butter until melted. Add in roast, fat cap side down and brown well turning to brown all sides.

Step 4

Remover roast to plate and set aside. Add onions to pan and cook for about 5 minutes to begin to soften. Add in beef broth and stir with spoon to scrape up any brown bits on the bottom of the pan. Carefully add roast back into dutch oven, fat cap side up. (If not using a dutch oven, place roast in roasting pan and pour onion beef broth mixture over the roast.) Sprinkle roast with dried sage, thyme, and rosemary. Cover tightly with lid. (or aluminum foil if using roast pan).

Step 5

Braise in oven for about 45 minutes per pound. Toward last 15 minutes, check the roast with a fork to see if it pierces it easily in thick part. If not, cover back up and check every ten minutes. Once fork goes through meat easily, remove from oven and place roast on platter, tented loosely with aluminum foil to rest for 15 - 20 minutes to allow juices to redistribute before slicing against the grain. While roast rests, make the onion gravy.

Step 6

In large skillet, melt butter over medium high heat.

Step 7

Once melted, whisk in flour. Stir continuously for 1 minute.

Step 8

Take skillet off heat and whisk in cold water until paste forms.

Step 9

Return skillet to medium heat and add in pan drippings. Use as little or as much as you like. If gravy is too thin, add more water. Taste for seasonings and add salt and pepper as needed. Serve with bottom round roast.