Perfect Roast Beef

boneless beef rump roast
Olive oil
Salt and fresh cracked black pepper
2 onions, cut in quarters
2 carrots, cut roughly
2 ribs celery, cut roughly
4-5 cloves garlic

Take the beef out of the refrigerator 1 hour before cooking to bring it up to room temperature.

Preheat the oven to 375 degrees F.

In a large roasting pan, spread out the chopped vegetables and garlic.

Rub the beef with olive oil and season well on all sides with salt and pepper.

Place the beef in the roasting pan on top of the veggies.

Brown the roast at 375°F in the oven for 30 minutes.

Next, turn the heat down to 325°F and cook for an additional 20 minutes per pound based on the size of your roast.

Remove from the oven and let the roast rest for 20-3o minutes.

Meanwhile you can make the gravy by removing the veggies from the pan and placing the pan on top of your stove top burner set to medium heat.  Add 1 cup of beef stock and scrape all the browned bits from the bottom of the pan.  In a small bowl combine 2 tablespoons of Wondra flour with water and mix well.  Slowly stir that into the baking pan and bring to a boil and then let simmer a few minutes.