Sunday'S Dinner: Roast Beef & Pan Gravy

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   ["Leave the string on the meat; rinse the roast. Using paper towels, blot any excess moisture from the roast; set aside.", "In a heavy plastic 'zip-lock' bag add the first nine (9) ingredients; blend well. Add the roast and generously coat. Allow to marinate in the refrigerator for at least a couple of hours (preferably overnight).", "Place the carrots, celery, onions, and bay leaves in a shallow roasting pan. Drizzle beef broth over vegetables; set aside.", "Remove roast from plastic bag and set down on a cutting board. Using a sharp knife, make a 2-inch deep slit into the roast and insert a garlic quarter into the meat. Repeat in various places on the roast until done.", "Sprinkle the rosemary, thyme, onion powder, pepper and salt evenly over the roast, including the underside; pressing it. Let the roast sit for about 1/2 an hour.", "Position oven rack on the lowest level; preheat the oven to 425 degrees F.", "Place roast fat side up in the prepared roasting pan; roast for 15 minutes. Reduce the oven temperature to 325 degrees F and continue roasting for approximately 2 hours (meat's internal temperature should reach 130 degrees F).", "Transfer the cooked roast to a plate and cover with foil paper; let stand for 15 minutes. Meanwhile, remove the vegetables and cut the celery and carrots into 2-inch long pieces; leave the onions as they are. Keep warm.", "Strain the pan juices through a sieve, discard the debris. Skim any fat from the liquid. The liquid should measure 2 cups - If necessary, reduce the liquid or add in some water and adjust the flavor by adding in a little more beef broth. The pan juices can be served as is, ""Au jus"

* Per serving · 4 servings · Values may vary.