Step 1

Allow roast beef to sit out for 1-2 hours to come to room temperature.

Step 2

Preheat oven to 450°F.

Step 3

Liberally salt the outside of your roast on all sides. Blot roast beef with a paper towel to dry after 10-15 minutes.

Step 4

In a large frying pan, heat some vegetable oil (about 2 tablespoons), and then pan fry the sides until a light brown crust is on each side.

Step 5

Remove beef and sauté vegetables and herbs for about 2 minutes.

Step 6

Add 1 cup of beef broth and scrape the brown bits to loosen. Add remaining beef broth.

Step 7

Add roast beef to a roasting rack or use the hearty vegetables to keep beef raised above broth.

Step 8

Roast for 20 minutes at 450°F.

Step 9

After 20 minutes, lower temperature to 275°F. Cook until desired temperature 130°F for medium rare, 145°F medium, 150°F medium well, 160°F well done. Medium rare will take about 1-1.5 hours. Every oven is different, so use a meat thermometer.

Step 10

Allow roast beef to rest for 20-30 minutes before slicing.

Step 11

Strain the liquid from the pan and set aside vegetables for serving. Reserve cooking liquid.

Step 12

In the same pan you cooked the roast beef (if you used an oven and stove safe pan), add butter and scrape the brown bits loose.

Step 13

Once everything is scraped, add four tablespoons of flour and cook for a minute or so--you will see the flour expanded each time you stir and it should be a rich color like a caramel candy.

Step 14

Pour any strained liquid leftover from the roast beef pan. Add slowly and stirring vigorously.

Step 15

You may need to add extra beef broth, but that is dependent on how much remained and your preferred consistency.

Step 16

Bring to a boil and reduce to a simmer.

Step 17

I add a rosemary sprig while simmering. Taste and adjust seasoning.