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  1. Wire rack, 9-by-13-inch
  2. (23-by-33-cm) deep baking dish, small
  3. bowl, whisk, aluminum foil, small pot,
  4. meat thermometer
  5. 3 pounds (1.5 kg) bottom round roast
  6. 3 tablespoons (50 g) salt
  7. 2 teaspoons pepper
  8. 1 tablespoon dried rosemary
  9. 2 teaspoons dried thyme
  10. 5 garlic cloves, finely minced
  11. 5 mint leaves, finely chopped
  12. 1 teaspoon ground fennel
  13. 2 tablespoons whole-grain mustard
  14. 2 tablespoons olive oil
  15. 3 celery stalks (110 g), cut into large chunks
  16. 1 fennel bulb, cut into large chunks
  17. 3 shallots, cut into large chunks
  18. 3 carrots, cut into large chunks
  19. 2 rosemary sprigs
  20. 2 thyme sprigs


  1. Drippings from pan
  2. 4 tablespoons (60 g) butter
  3. ¼ cup (45 g) flour
  4. 2½ cups (625 ml) beef broth
  5. Salt
  6. Pepper

  1. 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.
  2. 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).
  3. In a small bowl, combine the garlic, mint, ground fennel, mustard,
    and oil. Rub the roast all over with the mixture.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.