- 5 pounds center-cut boneless beef chuck-eye roast
- 1 Tablespoon vegetable oil
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon brown sugar
- 1 Tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 cup beef drippings from the roasting pan
- 2 cups beef broth
- 1/4 cup flour
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
PREP THE ROAST:
Use paper towels to pat the defrosted roast dry.
MAKE RUB & RUB ROAST:
Whisk together all of the rub ingredients in a small prep bowl.
Rub the roast all over with the rub, and then let the roast sit at room temperature for 20-30 minutes.
PREPARE OVEN & PAN:
Move the oven rack to the middle position and preheat the oven to 500 degrees F.
Prepare a roasting pan by spraying it with nonstick cooking spray.
Once the roast has sat at room temperature for 20-30 minutes, place 1 Tablespoon of vegetable oil in a large cast-iron skillet and preheat over medium-high temperature until the oil begins to simmer. Add the roast to the pan and use tongs to sear the roast on all sides for 2 minutes each side.
ROAST IN OVEN:
Place the roast on the prepared roasting pan and put it in the preheated 500 degrees F oven. Turn the oven off completely and let it cook for about 2-2 ½ hours, or until the internal temperature reaches 130 degrees on an instant-read thermometer.
Loosely cover the top and sides of the roast with aluminum foil while you make the brown gravy.
MAKE BROWN GRAVY:
Add the beef dripping to a medium saucepan set over medium-high heat. Whisk in the flour and continue to stir for 3 minutes.
Slowly pour in the beef broth while you continue to whisk. Keep whisking until the gravy has thickened a little, about 1-2 minutes. Then, turn off the heat and season the gravy to taste with salt and pepper (the gravy will thicken as it cools). Transfer the gravy to a gravy boat
SLICE AND SERVE:
Slice the roast and serve the brown gravy.