STEP 1: Prepare the Roast

Start by bringing the beef roast to room temperature about 30 minutes before cooking. This ensures that the roast cooks evenly throughout.

Preheat your oven to 350°F (175°C). This moderate temperature will allow the beef to cook slowly and evenly, producing a tender and juicy roast.

While the oven preheats, pat the roast dry with paper towels to remove any excess moisture. This step helps the roast sear properly, ensuring a nice, crispy crust.

Rub the entire surface of the beef with olive oil, ensuring that it’s evenly coated. Generously season with kosher salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary. Make sure to rub the seasonings into the meat for full coverage.

STEP 2: Sear the Beef

Heat a large, oven-safe skillet over medium-high heat. Add olive oil to the skillet and allow it to heat up. Once hot, carefully place the roast into the skillet and sear it on all sides for about 2-3 minutes per side, or until a golden-brown crust forms. Searing the meat adds flavor and helps lock in the juices.

As you sear the roast, add the smashed garlic cloves and fresh rosemary sprigs to the skillet. These will release their fragrance and infuse the roast with additional flavor.

STEP 3: Roast the Beef

Once the beef is seared, pour the beef broth and Worcestershire sauce into the skillet. The liquid will help keep the roast moist as it cooks and create a flavorful base for the gravy.

Transfer the skillet to the preheated oven. Roast the beef for about 1 hour 45 minutes to 2 hours, depending on the size of the roast and your desired doneness. For a medium-rare roast, aim for an internal temperature of 125-130°F (52-54°C). For medium, cook until the temperature reaches 135°F (57°C).

You can use a meat thermometer to check the internal temperature and ensure that the roast is cooked to your liking. If you prefer a more well-done roast, cook it a bit longer, checking every 10-15 minutes.

STEP 4: Rest the Roast

Once the roast has reached your desired doneness, remove it from the oven and transfer it to a cutting board. Tent the roast loosely with foil and allow it to rest for 10-15 minutes. This resting period lets the juices redistribute throughout the meat, ensuring it remains tender and juicy when sliced.

During this time, you can start preparing the gravy.

STEP 5: Make the Gravy

To make the gravy, place a saucepan over medium heat and melt butter. Once melted, whisk in the flour and cook for about 1-2 minutes to form a roux. This will help thicken the gravy.

Gradually add the beef broth, whisking constantly to prevent lumps from forming. Let the mixture simmer for about 5-7 minutes until it thickens to your desired consistency.

Stir in the heavy cream for a smooth, velvety finish. Season with salt, black pepper, and Worcestershire sauce to taste.

Once the gravy has reached the desired consistency, remove it from the heat.

STEP 6: Serve the Beef Roast

Slice the rested beef roast into thick slices, making sure to cut along the grain to ensure tenderness. Arrange the slices on a platter or individual plates and drizzle with the peppery gravy.

Garnish with fresh herbs like parsley or rosemary for an added touch of color and flavor.