- Cook Time
- Prep Time
- 3 pounds top round beef roast, tied if needed
- About 24 oz. (3 cups) beef stock
- 2 tablespoons flour
- 1 onion, cut into 1/4-inch-thick slices
- 3/4 pound carrots, peeled and cut into 1/2-inch-thick rounds
- 1/2 pound red potatoes, quartered
- 1/4 cup chopped celery
- 3 cloves garlic, chopped
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried thyme
- 1 bay leaf
- Broccoli with Herb Butter
Season the beef with 1 tbsp. plus 1 1/2 tsp. salt and 1/4 tsp. pepper; cover and refrigerate overnight.
Preheat the oven to 450 degrees . Place the beef in a roasting pan; cook, uncovered, until browned, about 30 minutes. Add 1 1/4 cups water to the pan and reduce the oven temperature to 300 degrees . Cover and cook, adding more water by 1/4 cupfuls if the pan is dry, until the meat is tender and an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees , about 3 hours. Transfer the beef to a cutting board; let rest 30 minutes.
Meanwhile, skim and discard the fat from the drippings in the roasting pan. In a small bowl, whisk 1/4 cup beef stock and the flour until smooth. Add to the roasting pan; whisk until smooth. Transfer to a 4-cup liquid measuring cup. Add enough beef stock to measure 3 cups. Return to the roasting pan. Add the vegetables and herbs; season. Simmer until the vegetables are tender and the gravy thickens, about 30 minutes.
Slice the beef; serve with the gravy and vegetables.