-
1
Preheat oven to 350 degrees.
-
2
Place beef roast in roasting pan on top of a roast rack so that it is not laying flat on the pan bottom.
-
3
Cover beef with montreal steak seasoning so that you don't even see the beef surface; if you don't have the seasoning, you can sub salt and lots of fresh cracked pepper and maybe a touch of garlic powder (but it won't be exactly the same).
-
4
Roast beef for about 45 minutes to 1 hour depending on size; you can use meat thermometer to check if you like, meat should be at medium rare.
-
5
Let meat rest for a few minutes; while this is going on, mix 3 cups cold water with 2 packages brown gravy mix (a whisk really helps here).
-
6
After a few minutes, slice roast beef as thin or thick as you like; my family likes it about a 1/2 to 3/4 inch thick. Set aside a few slices for those who like their meat medium rare.
-
7
Drain pan drippings from roast pan into a large frying pan, add gravy mixture, stir until it starts to bubble.
-
8
Place roast beef slices that you want to be well done into pan with gravy, cook and let gravy reduce a bit, about 10 minutes or so.
-
9
Put well done beef and also saved medium rare slices onto a serving platter and drizzle last bits of gravy over all. Enjoy!
