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1
Preheat oven to 350*.
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2
Place roast in large roasting pan or baking dish.
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3
Arrange vegetables around roast.
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4
Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
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5
Place in oven and allow to cook for about 15 minutes.
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6
Add water to pan about 1/2 inch to an inch up.
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7
About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
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8
You can pour this over the roast if if is getting too dry on top.
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9
Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
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10
Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
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11
To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
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12
OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
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13
Heat over low heat until mixture starts to bubble.
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14
Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
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15
Simmer 5 minutes, remove from heat and add 1 tsp.
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16
(or more) of Gravy Master.
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17
Stir in some salt and pepper to taste and serve with sliced beef.
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18
Slice beef after it has sat for about 15 minutes to retain juices.
