Sunday'S Dinner: Roast Beef & Pan Gravy - cooking recipe

Ingredients

5 lbs boneless beef roast (prime rib, bottom round, rump)
2 1/2 tablespoons Worcestershire sauce
1/3 cup red wine
1/2 cup ketchup
1/4 cup onion, grated
2 garlic cloves, minced
1/2 cup olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
2 teaspoons kosher salt
3 medium carrots, peeled
3 celery ribs, strings removed
2 yellow onions, skinned and halved
2 bay leaves
1/4 cup beef broth
3 large garlic cloves, peeled and quartered
3 tablespoons dried rosemary, crumbled
3 tablespoons dried thyme
1 1/2 teaspoons onion powder
1/4 teaspoon fresh ground black pepper
2 tablespoons all-purpose flour
1/4 cup water

Preparation

Leave the string on the meat; rinse the roast. Using paper towels, blot any excess moisture from the roast; set aside.
In a heavy plastic 'zip-lock' bag add the first nine (9) ingredients; blend well. Add the roast and generously coat. Allow to marinate in the refrigerator for at least a couple of hours (preferably overnight).
Place the carrots, celery, onions, and bay leaves in a shallow roasting pan. Drizzle beef broth over vegetables; set aside.
Remove roast from plastic bag and set down on a cutting board. Using a sharp knife, make a 2-inch deep slit into the roast and insert a garlic quarter into the meat. Repeat in various places on the roast until done.
Sprinkle the rosemary, thyme, onion powder, pepper and salt evenly over the roast, including the underside; pressing it. Let the roast sit for about 1/2 an hour.
Position oven rack on the lowest level; preheat the oven to 425 degrees F.
Place roast fat side up in the prepared roasting pan; roast for 15 minutes. Reduce the oven temperature to 325 degrees F and continue roasting for approximately 2 hours (meat's internal temperature should reach 130 degrees F).
Transfer the cooked roast to a plate and cover with foil paper; let stand for 15 minutes. Meanwhile, remove the vegetables and cut the celery and carrots into 2-inch long pieces; leave the onions as they are. Keep warm.
Strain the pan juices through a sieve, discard the debris. Skim any fat from the liquid. The liquid should measure 2 cups - If necessary, reduce the liquid or add in some water and adjust the flavor by adding in a little more beef broth. The pan juices can be served as is, \"Au jus\", or they can be turned into gravy. To make the gravy, combine the flour and water, stir into the pan juices; scrape the drippings from the bottom of the roasting pan. Bring to a boil, stirring constantly. Cook until thickened, adding additional water or beef broth as necessary.
When ready to carve, remove and discard the string and garlic cloves from the roast. Carve the roast on a slant, in 1/4-inch thick slices, starting from the smallest tip, going to the larger end. Lay the slices, in an overlapping manner, down the centre of the platter and then arrange the vegetables along the slices.