Sunday (Game Day : ) Roast Beef Dinner - cooking recipe

Ingredients

3 1/2 lbs boneless bottom round roast or 3 1/2 lbs rump roast
4 -6 medium potatoes, unpeeled and quartered
1 large onion, peeled and cut into eighths
2 -4 carrots, peeled and cut into chunks or 1/2 lb baby carrots
basil
dried garlic
garlic powder
salt and pepper
water
2 packets beef gravy mix or browning sauce (gravy master or kitchen bouquet)
flour (optional)

Preparation

Preheat oven to 350*.
Place roast in large roasting pan or baking dish.
Arrange vegetables around roast.
Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
Place in oven and allow to cook for about 15 minutes.
Add water to pan about 1/2 inch to an inch up.
About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
You can pour this over the roast if if is getting too dry on top.
Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
Heat over low heat until mixture starts to bubble.
Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
Simmer 5 minutes, remove from heat and add 1 tsp.
(or more) of Gravy Master.
Stir in some salt and pepper to taste and serve with sliced beef.
Slice beef after it has sat for about 15 minutes to retain juices.