Step 1

Remove your beef from the refrigerator at least 1 hour before cooking. This removes the chill and helps the proteins in the roast relax to get a more tender meat.

Step 2

While the meat is warming up, chop 3 large carrots (or 5 small carrots), half a head of celery, and 1 onion into large chunks.

Step 3

Cut the top off a head of garlic and break it up into cloves. Make sure to leave them in their papery skins.

Step 4

Preheat the oven to 450°F.

Step 5

Place the chunks of vegetables into the bottom of a roasting pan or Dutch oven. Drizzle them with 1 tablespoon of olive oil.

Step 6

Pour in 1 cup of stock over the veggies.

Step 7

When the roast has reached room temperature, pat it dry with paper towels to remove any excess moisture.

Step 8

Rub the roast with another tablespoon of olive oil.

Step 9

Mix 2-3 tablespoons of salt with 2 teaspoons of ground black pepper in a separate bowl. Sprinkle and rub in the entire surface of the roast with the salt and pepper mixture.

Step 10

Sprinkle a few sprigs of fresh rosemary, bay leaves, and oregano around the roast.

Step 11

Place in the oven and roast for 15 minutes at 450°F (with the lid off). This will sear the outside and make it crusty and flavorful.

Step 12

After the 15 minutes, reduce the heat to 300°F.

Step 13

Cook the roast at 300°F for another 50-60 minutes (with the lid on), or until the internal temperature measures between 131° and 135°. This will leave the roast between medium-rare and medium doneness, but don’t be tempted to keep cooking it. The leanness of this cut of meat means that cooking it to medium-well or well done will result in a dry roast that’s difficult to eat and cut. The cooking times will vary based on the size of your roast.

Step 14

Start checking the temperature of the roast around 45 minutes, and watch it closely during the last bit of roasting as it will cook rather quickly at that stage.

Step 15

Once it has reached your desired level of doneness, remove the roast from the oven. Remove it to a plate or pan and tent the top with foil.

Step 16

Let the roast rest for 15-20 minutes before slicing.

Step 17

Remove and discard the sprigs of herbs from your pan.

Step 18

Set the cooked carrots aside.

Step 19

Use a fork or masher to smash the remaining vegetables that are in the pan. There should also be quite a bit of juice in the bottom of the pan from the broth used and from the roast.

Step 20

If you did not cook the roast in a stove-top safe pan, pour everything from the roasting dish into a separate pot.

Step 21

If you did, you can place the pan that the roast was cooked in on a burner and heat the contents over medium heat until they are simmering.

Step 22

In a separate bowl, whisk the flour and 1 cup of stock or broth until there are no lumps of flour left.

Step 23

Whisk the jam into the simmering pan until it has dissolved.

Step 24

Add the red wine.

Step 25

Continue whisking as you pour in the flour and broth mixture. Then, bring it back to a simmer and continue to cook until the gravy has thickened.

Step 26

Taste the gravy to see if it needs more seasoning. Salt and pepper accordingly.

Step 27

Place a large sieve over a bowl and strain the gravy through it to remove the smashed vegetables.

Step 28

Place it in a gravy boat or small bowl and serve it with the roast.