Preheat oven to 450F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
In a small bowl, combine the dried basil, oregano, and parsley, garlic powder and onion powder, and seasoned salt.
Using a cutting board and Chef's knife, slice the onion, and carrots. Place sliced onion, carrots, and 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 the roast dry with paper towels. Then rub the roast all over with extra virgin olive oil. Sprinkle the herb and seasoning mix all over the roast, rubbing it in with your fingers.
Heat the 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 degree oven for 15 minutes. Lower the temperature to 275 degrees, 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.
Pour broth into a small saucepan and whisk in garlic powder and Worcestershire sauce. Heat on medium heat and bring to a boil.
Make a thickening sauce with cold water and 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 butter. Season with kosher salt and 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.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.