• Preheat oven to 450℉. Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• In a small bowl, combine 2 teaspoons dried basil, 2 teaspoons dried oregano, 2 teaspoons dried parsley, 2 teaspoons garlic powder, 1 teaspoon onion powder, and 2 teaspoons seasoned salt.
• Using a cutting board and Chef's knife, slice 1/2 large yellow onion, and 12 each baby carrots. Place sliced onion, carrots, and 2 each bay leaves on the bottom of a large roasting pan.
Alternately, you may use a wire rack on the bottom of the pan, rather than the vegetables.

Prepare Roast for Baking

• Pat 4.5 pounds loin tip roast dry with paper towels. Rub the roast all over with 1 1/2 tablespoons extra-virgin olive oil. Sprinkle the herb and seasoning mix all over the roast, rubbing it in with your fingers.
• Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place the roast on the hot skillet and brown on all sides, about 2 minutes on each side.
• Transfer the browned meat to the roasting pan, nestling it on top of the onion and carrots.
• Bake in covered roasting pan in preheated 425℉ oven for 15 minutes. Lower the temperature to 275℉, and bake for another 60-75 minutes, until a digital thermometer inserted into the center of the meat reads 125°-135℉ degrees. (Keep in mind that the roast will continue to cook after it's removed from the oven.)
Read the internal temperatures of meat by inserting the metal prong of a digital thermometer into the side middle of the meat, whether this is a roast or steak. Use the following baking guide for assistance: Rare: 120°F; Medium-rare: 130°F; Medium: 140°F.
• Remove the roast from the oven and allow it to rest for 15 minutes before slicing.

Prepare the Brown Gravy

• While the roast cools, prepare the gravy. Pour off the broth from the roasting pan, adding more beef broth as needed to measure 1 1/2 cups beef broth.
• Pour broth into a small saucepan and whisk in 1 teaspoon garlic powder and 1 teaspoon Worcestershire sauce. Heat on medium heat and bring to a boil.
• Make a thickening sauce with 1/4 cup cold water and 3 tablespoons cornstarch stirring until the cornstarch has completely dissolved.
• Stir thickener into the boiling broth and whisk to incorporate. Continue stirring until it thickens. Remove from heat and stir in 2 tablespoons butter. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
• To serve, place slices of roast on a serving platter with the brown gravy poured over it. Or place slices of roast on individual plates, with the brown gravy in a gravy boat or bowl. This will make approximately 2 cups of gravy.
• This recipe will serve 4-6 people.