A classic easy recipe for a delicoius and impressive Sunday roast dinner.
Preheat oven to 450° degrees.
In the meantime, pat dry your roast and sprinkle all sides generously with salt, pepper, fresh thyme and fresh rosemary.
Take a knife with a sharp narrow point and cut multiple slits on each side of the roast about 2 inches down. Fill each slit with a slice of garlic. Stick a meat thermometer into the middle of your roast.
Place rack in a pan and spray lightly with oil so the roast doesn't stick.
Place the roast on the rack and added to preheated oven. Bake @ 450° for 10 minutes (to brown) uncovered.
After the ten minutes have passed, lower oven temperature to 275° and continue to cook uncovered until your meat thermometer shows about 5° less than your target temperature as the beef will continue cooking after being removed from the oven.
When the roast is removed from the oven, place onto cutting board and cover with foil and allow to rest for at least 15 minutes.
While the meat is resting start on your gravy!
Take the pan that you used to cook the roast and place over medium low heat. Add the butter and scrape up the bits at the bottom of your pan.
Add the flour and cook for about 1-2 minutes until the flour flavour has cooked out. Slowly add beef broth to the pan, whisking constantly to avoid lumps. I do about 1/4-1/3 cup at a time and whisk it in and I do not add more liquid until this liquid has been incorporated properly and has started thickening.
Once all the liquid has been added continue whisking and allow to simmer. As it simmers it will begin to thicken. At this point you can lower the temperature to low and simmer until thick and delicious.
At this point give it a taste and see if it needs any salt or pepper. Right before serving finish the gravy with 2 tbsp of whipping cream and the freshly chopped herbs. Transfer to sauce to gravy boat and SMOTHER everything on your plate with it :)
This is based off of a 1 kg roast. I didn't measure anything exactly and so I these are my best guesses.