Classic roast beef bottom round roast: My Sunday Best Recipe

Ingredients

• 3-4 pound (1.3 - 1.8 kg) Bottom Round Roast
• 2 tablespoons (30 ml) Olive Oil
• 2 teaspoons (10g) Kosher Salt (or Sea Salt)
• 1 teaspoon (5g) Black Pepper, freshly ground
• 4 cloves Garlic, minced
• 2 sprigs Fresh Rosemary
• 3 sprigs Fresh Thyme
• 1 large Onion, quartered
• 2 Carrots, roughly chopped
• 2 stalks Celery, roughly chopped
• 1 cup (240 ml) Beef Broth
• 1 cup (240 ml) Dry Red Wine (optional)
• 2 tablespoons (30g) Butter
• 2 tablespoons (15g) All-Purpose Flour
• 2 cups (480 ml) Beef Broth (from roasting pan)
• 1 tablespoon (15 ml) Worcestershire Sauce
• Salt and Pepper to taste