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1
Season the roast all over generously with seasoning salt and pepper.
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2
Heat oil in a small roasting pan that has a lid.
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3
Brown the roast well on ALL sides, this should take about 20 minutes; remove to a plate (make certain to really brown the roast well, it will add to the flavor of the gravy).
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4
To the same roaster pan add in onions, garlic, dried thyme, basil and dried chili peppers (if using) and the bay leaf; saute, stirring with a wooden spoon for about 5 minutes.
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5
Add in tomato paste and stir with a wooden spoon for 2 minutes, scraping any browned bits from the bottom of the pan.
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6
Add in the wine, consumme, broth and onion soup mix (do not add in any salt as yet!) bring to a boil and simmer on top of the stove for 5 minutes.
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7
Set oven to 350 degrees.
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8
Place the roast fat-side up in the broth mix and cover the roaster.
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9
Cook in the oven for about 1 hour.
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10
Remove from oven and turn the roast onto the other side.
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11
At this point, add in small potatoes, chopped carrots and/or small fresh button mushrooms if desired, and season the gravy with salt if needed.
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12
Place back in the oven to cook for another 1-1/2 hours, or until roast is tender (if the roast is not tender yet, turn over yet again and place back in the oven , cook until tender).
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13
Remove the roast to a cutting board and let rest for 20 minutes before slicing.
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14
Remove any fat from on top of the gravy and serve with roast.
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15
**NOTE** If you prefer a thick gravy, mix 2-3 tablespoons COLD water with 2 tablespoons flour to make a paste add to the simmering gravy and stir until thickened.
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16
Delicious!
