Cast Iron Classic Roast Beef with Gravy | America's Test Kitchen

Ingredients

• 1 (4- to 5-pound) boneless top round roast, trimmed and tied at 1-inch intervals
• Salt and pepper
• 1 tablespoon vegetable oil, plus extra as needed
• 2 carrots, peeled and cut into 2-inch pieces
• 1 onion, sliced into 1/2-inch-thick rounds
• 1 celery rib, cut into 2-inch pieces
• 4 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 1 teaspoon tomato paste
• 2 (10.5-ounce) cans beef consommé
• 1 1/2 cups water