Equipment:
- Wire rack, 9-by-13-inch
- (23-by-33-cm) deep baking dish, small
- bowl, whisk, aluminum foil, small pot,
- meat thermometer
- 3 pounds (1.5 kg) bottom round roast
- 3 tablespoons (50 g) salt
- 2 teaspoons pepper
- 1 tablespoon dried rosemary
- 2 teaspoons dried thyme
- 5 garlic cloves, finely minced
- 5 mint leaves, finely chopped
- 1 teaspoon ground fennel
- 2 tablespoons whole-grain mustard
- 2 tablespoons olive oil
- 3 celery stalks (110 g), cut into large chunks
- 1 fennel bulb, cut into large chunks
- 3 shallots, cut into large chunks
- 3 carrots, cut into large chunks
- 2 rosemary sprigs
- 2 thyme sprigs
Gravy
- Drippings from pan
- 4 tablespoons (60 g) butter
- ¼ cup (45 g) flour
- 2½ cups (625 ml) beef broth
- Salt
- Pepper
- Two days before you plan on roasting the beef, season the roast all
over with salt, pepper, rosemary, and thyme, rubbing the seasonings
in with your hands. Place the beef on a wire rack set on top of a
baking sheet and refrigerate, uncovered for at least 48 hours. - Remove the roast from the refrigerator and let it come to room
temperature for 1 hour. Place an oven rack in the lower third of the
oven and preheat the oven to 225°F (110°C). - In a small bowl, combine the garlic, mint, ground fennel, mustard,
and oil. Rub the roast all over with the mixture. - Place the celery, fennel, shallots, carrots, rosemary, and thyme in a
deep baking dish. Place the roast directly on top of the vegetables,
fat side up. - Roast until the meat registers 120°F (49°C) on a meat thermometer
inserted into in the thickest area, about 3 hours. Remove from the
oven, loosely cover with aluminum foil, and let rest for 30 minutes. - While the meat is resting, begin making the gravy. In a pot over
medium-high heat, combine the drippings from the baking dish
with the butter. Once the butter has melted, whisk in the flour.
slowly add the broth while whisking. It is very important that you
add the broth slowly and whisk constantly. This will allow the
gravy to become nice and thick. Bring to a boil, reduce the heat,
and simmer until the gravy has thickened. Season with salt and
pepper. Set aside and keep warm. - Raise the oven temperature to 500°F (260°C). Position an oven
rack in the upper third of the oven. Remove the aluminum foil and
place the meat in the oven. Cook until the fat begins to crisp up,
8 to 10 minutes. - Wrap the meat in aluminum foil again and let rest for 5 minutes,
before slicing into ½-inch (12 mm) thick pieces. Serve with the
gravy on the side.
