Instructions:
1. Prepare and Roast the Beef:
Preheat the oven to 350°F (175°C).
Season the beef roast generously with salt and pepper on all sides.
Heat the olive oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear the beef roast on all sides until browned, about 2-3 minutes per side.
Remove the beef from the pot and set aside. Add the garlic, onions, carrots, and potatoes to the pot and sauté for 3-4 minutes, stirring occasionally.
Place the beef back into the pot, nestling it among the vegetables. Add fresh rosemary, thyme, beef broth, and Worcestershire sauce.
Cover the pot and transfer it to the preheated oven. Roast for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.
2. Make the Onion Gravy:
While the beef is roasting, prepare the gravy. In a large skillet, melt butter over medium heat.
Add the thinly sliced onions and cook for 10-15 minutes, stirring occasionally, until caramelized and golden.
Stir in the flour and cook for another 1-2 minutes to form a roux.
Slowly whisk in the beef broth and Worcestershire sauce, continuing to stir until the gravy thickens. Season with salt and pepper to taste.
Let the gravy simmer for a few more minutes, then remove from heat.
3. Serve:
Once the roast is ready, transfer the beef to a cutting board and slice it. Arrange the vegetables on a serving platter.
Drizzle the onion gravy over the roast beef and vegetables, and serve the remaining gravy on the side.
Enjoy your comforting Roast Beef with Vegetables and Onion Gravy! Perfect for a family dinner.
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