Sunday Night Roast Beef and Gravy

By Tonya_Speed

Ingredients

• 1 (3 to 3 1/2-pound) bottom round rump roast, at room temperature
• 1 teaspoon Essence, recipe follows
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1/2 large yellow onion, sliced
• 3 sprigs fresh thyme
• 3 cups canned low-sodium beef broth
• 2 tablespoons cornstarch
• 1/4 cup water

Details

Servings 6
Preparation time 5mins
Cooking time 145mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 275 degrees F.

Season the meat on all sides with the Essence, salt, and pepper. Heat the oil in a large Dutch oven and brown on all sides, about 4 minutes per side. Remove the roast from the pan and add the onion slices and thyme sprigs. Place the roast on top of the onions, fat side up. Add the beef broth to the pan and place in the oven, uncovered. Roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, about 1 1/2 to 2 hours.

Transfer the roast to a platter or cutting board and let rest for 15 minutes before carving.

Meanwhile, use a slotted spoon to discard the onions and thyme sprigs. Place the Dutch oven over medium-high heat to heat the beef drippings. Combine the cornstarch and water in a small bowl until dissolved. Add the cornstarch mixture to the beef drippings and bring to a boil. Cook, stirring constantly, until slightly thickened, 2 to 3 minutes. Remove from the heat and carefully transfer to a gravy boat or decorative bowl.